You say you only eat lean braised pork? that’s because you haven’t eaten the braised pork made by miao’s mother, and you are guaranteed to have the fat part of you hum into your belly, and add a bowl of rice haha.
main:pork belly 1500 g, 3 shallots, ginger 5 slices, 4 cloves of garlic, 3 scoops of light soy sauce, old smoker a spoonful, one scoop of peppercorns, 3 octagons, 2 scoops of sugar
others:salt to taste
To prepare the braised pork.
wash the meat and cut into 4 cm pieces and put them in a pot of cold water. flying water
drain the water and set aside, this one is to remove the blood foam
onion ginger garlic star anise peppercorns set aside. garlic can be flattened without cutting.
heat the pan with cold oil and add 2 scoops of sugar.
add the sugar to brown and stir-fry the drained pork belly quickly.
pour in the cooking wine and peppercorns and continue stir-frying. until the pork belly is sautéed with a lot of oil.
at this time, add the onion, ginger and garlic and continue to stir-fry. add water when you smell a fragrance.
the water should be smeared with pork belly. at this time release raw smoke and octagon.
just like that, without a lid, burn for about 7 or 8 minutes. then turn the lid down to a low heat and burn for an hour.
add salt after an hour. change to high heat to collect juice.
the soup is delicious when it is cleaned. the bottom is full of oil. it’s delicious to stew with some cabbage when you can’t finish eating.
when making braised pork rice, always eat an extra bowl.
skill tips:
sautéing must be in place is the key to the deliciousness of this dish. so for the sake of deliciousness, keep stir-frying and stir-frying elbows to tire it! the taste of the unstoppable meat next to the meal with a little cabbage noodles is also superb. i made a large amount of my family and love to eat braised pork which is the last 4 pieces left for 5 people to eat. if there are fewer people in the family, the meat will be halved.
