Braised Pork with Hua Diao Wine | A Video
Braised pork, a signature dish known to every household, is universally loved. This version uses not a single drop of water but is cooked entirely with aged Hua Diao wine. The rich aroma of the meat and the mellow depth of the wine blend perfectly, leaving an unforgettable taste that keeps you coming back for more. Created by food expert Lao Yang.
Ingredients
Steps
Cut the pork belly into small pieces
Blanch the pork in boiling water with ginger slices. Remove when the water boils again.
Drain the water, heat a pan with a little salad oil, and stir-fry the ginger slices and pork briefly.
Add Hua Diao wine, dark soy sauce, light soy sauce (a mix of three brands), salt, sugar (more), and a little vinegar. Cover and simmer until tender. Lao Yang prefers mixing three or four brands of light soy sauce, which adds rich layers of flavor to the meat.
Bring to a boil over high heat, then reduce to low heat for about an hour, stirring occasionally to check the pot. Lao Yang uses a cast-iron pot for extra tender results.
Plate the dish and sprinkle with a little chopped scallions.