Auntie's Beer-Braised Pork Belly with Eggs (A Solid Dish, Fragrant Eggs and Meat Without a Drop of Water, Guilty Pleasure Satisfaction)
The sauce is absolutely unmissable. Two spoonfuls of thick sauce can definitely finish a bowl of rice. The beer has evaporated, leaving only its aroma.
Ingredients
Steps
Wash the pork belly. Place the eggs and ginger with skin into the pot.
Add cold water to cover the ingredients.
Bring to a boil over high heat for about ten minutes.
Turn off the heat when a chopstick can pierce through the pork belly. Otherwise, it will be too soft and lose texture.
Remove and rinse with cold water.
Cut the pork into large pieces (the size of mahjong tiles).
Without oil, place directly into a flat-bottomed pan and fry over low heat.
The meat will slowly turn golden brown, releasing fat at the same time.
When the oil is shiny, turn off the heat. Remove the meat and pour the oil into a bowl for future cooking.
Cut the garlic and chili into large pieces.
Cut the onion into large pieces.
Heat a clay pot with a little lard. Add onion, garlic, and chili, then stir-fry.
After the aroma comes out, add the pork. Season with rock sugar and five-spice powder, then stir-fry.
Peel the eggs.
Make a few cuts to allow the flavor to penetrate.
Add to the clay pot.
Prepare two cans of beer.
Pour into the clay pot.
Season with soy sauce and dark soy sauce. Simmer over high heat.
Reduce the sauce until thickened.
Visually appealing and delicious... A bowl of rice with melt-in-your-mouth pork belly makes life colorful.