Blanch the braised pork! Many people don't understand, no wonder the meat feels hard, teach you a trick, tender meat aroma, what delicious dishes can pork belly make?
The first thing that comes to mind must be braised pork, red and bright, attractive sauce, sweet and soft but fat but not greasy, whether it is a banquet or as a home-cooked dish, it is very popular with the public.
As long as there is braised pork on the table, simply paired with white rice, it is a different taste.
Whether the cooking braised pork can achieve delicious and tempting, depends on the unique taste of the braised pork, and to achieve soft tender and fragrant, fat but not greasy is difficult for everyone, many people are afraid that braised pork has a fishy smell, will be blanched in advance and then stewed, but after blanching the pork belly, and then through a long time stewing, the meat feeling is really very poor, the wood is hard and tough.
Therefore, braised pork wants to taste good, and the deer thinks that braised pork should not be blanched! Many people don't understand, no wonder the meat feels hard, teach you a trick, tender meat aroma, this issue teaches you to use a simple method instead of blanching, not only can remove the meat, but also make the braised meat finished fat but not greasy, crisp and delicious, love to eat braised pork friends, not to miss Oh.
[ Homemade Braised Pork ]
[ Bill of Materials ]: 750g pork belly, 2 tbsp light soy sauce, 2 tbsp dark soy sauce, cooking wine, salt, rock sugar, green onion and ginger, spices (star anise/grass fruit/fragrant leaf/cinnamon/hawthorn)
[ Cooking steps ]:
1. The pork belly is first washed and soaked in water for 30 minutes, soaked in blood water and then washed, and then drained with kitchen paper after the water is controlled, because the three or five flowers in the pork belly are selected, with the skin, there is no need to peel it and cut it into uniform long pieces.
2. The pan does not need to be fired, directly pour in the pork belly, turn on the heat and reduce the heat, slowly simmer until the pork belly filters out the fat, adjust the position after the meat part begins to white, paste the skin side down to the bottom of the pot, fry until the pork skin is slightly yellow and burnt, you can turn off the heat, control the oil and shovel out for backup.
3. Pour out the lard, reheat the pan and pour oil, put spices in the cold oil state to stir-fry fragrant, then stir-fry the green onion and ginger to fragrant, then shovel out the bowl for later, leave the base oil, mix cooking wine and rock sugar into the pot, fry the sugar color over low heat, pour in pork belly pieces after melting, and then pour 2~3 spoons of cooking wine along the side of the pot, and quickly stir-fry until the cooking wine completely volatilizes.
4. Pour in the spices shoveled and stir-fry for 2~3 minutes, adjust the old soy sauce, light soy sauce and color, pour in the amount of hot water smeared with pork belly, after boiling over high heat, throw in 3~5 rock sugar fresh, cover the pot and simmer for 45~60 minutes, after the point is reached, open the pot and add salt, mix well and then collect the juice over high heat, after the sauce is thick, you can turn off the heat, remove the plating and taste.
[Fawn has something to say]
Blanch the braised pork! Many people don't understand, no wonder the meat feels hard, teach you a trick, tender meat aroma, this trick is to use oil-free dry frying instead of blanching, the benefit of this method is to let the excess fat in the pork belly can be filtered out by frying, easily achieve fat but not greasy, soft taste, lean meat not wood rough taste.
The pork belly pieces after drying in this method also have a crisp taste, and the sweat glands of the pig's skin are destroyed, and the pork smell is also removed, and it is only happy to eat meat without peculiar smell.
The key pork belly is not blanched, and the taste will not be woody and hard.
[ Tips Summary ]:
※The whole process of stewing pork belly, except for collecting juice, basically keep the heat low.
※The simmering time is bottomless, and it is adjusted according to the remaining soup at the bottom of the pot.
※When stir-frying pork belly, as long as the color begins to turn white, it needs to be placed in the right position to avoid excessive stir-frying and causing the lean meat part to roll back and become hard.
※When stir-frying sugar, be careful to stir-fry over low heat to avoid scorching and bitterness.
※Braised pork belly must be added with hot boiling water, hawthorn must be added, there is a neutralizing oiliness and increasing meat aroma effect.
Source: Deer Small Food