Homemade Beer Braised Pork
Braised pork is almost universally loved, and every family has its own unique way of preparing it. I often reminisce about the braised pork my grandmother used to make when I was a child. Sadly, she passed away many years ago. Now that I'm married, I've taken over the kitchen to cook for my family. Today, on a whim, I made this oil-free and water-free version of homemade beer braised pork, hoping to share and exchange ideas with fellow braised pork enthusiasts...
Ingredients
Steps
Wash the pork belly, place it in cold water, bring to a boil, discard the water, rinse again, cut into pieces, and stir-fry in a wok over low heat until fragrant (no need to add oil as the pork belly will release its own fat).
While stir-frying the pork over low heat, add peeled garlic cloves, rock sugar, and star anise.
Then pour in half a bottle of beer and increase the heat to bring to a boil.
Prepare hard-boiled eggs in advance, soak them in cold water for a few minutes to make peeling easier, then lightly score each egg with a knife to allow the flavors to penetrate during cooking.
Add the boiled eggs to the pot along with braised soy sauce, dark soy sauce, and light soy sauce to taste. Using at least three different types of soy sauce enhances the complexity of the dish. Finally, pour in the remaining half bottle of beer, bring to a boil over high heat, then reduce to medium-low heat, cover, and simmer until the sauce thickens, the pork is well-colored, and the aroma is released. Serve hot.