Braised pork is a special dish that Hakka people must eat during the New Year and festivals. That means red and thriving. This is an essential dish for weddings and acts of kindness. A good red stew tastes fat but not greasy, the taste is very sweet, and the fat part is crisp and not rotten, not greasy at all. The lean meat part is very chewy, and the more chewy it is, the more delicious it is.
Ingredients: pork belly 600 g
Accessories: ginger, garlic, light soy sauce, oyster sauce, 1 onion, 6 dried shiitake mushrooms, 5 g of red yeast rice, salt, cooking wine, sugar
practice:
1. Cut the ginger into thin slices, peel the garlic, cut into thin slices, soak the dried shiitake mushrooms in warm water for five minutes, then cut into thin slices in dry water
2. Wash the pork belly, drain the water and cut into thin slices
3. Heat a frying pan, add the pork belly and sauté until fragrant, then sauté the pork belly until golden brown
4. Add red yeast rice, sauté evenly, add dried mushrooms, sliced ginger and garlic and sauté until fragrant
5. Add two tablespoons of light soy sauce, one tablespoon of oyster sauce, salt and sugar, then stir-fry well. Pour some cooking wine over the side of the pot
6. Place the onion at the bottom of the casserole dish, put the sautéed pork belly in the casserole dish and cook for about 30 minutes.
Note: Pork belly should be semi-fatty and lean. Red yeast rice is used for color mixing, so old soy sauce can be used instead. If you don't like onions, you can use stewed tofu, but you need to steam in a steamer for 40 minutes.