Braised pork belly

material

Ingredients: pork belly 500 g

Seasoning: 1 teaspoon salt, 1 tablespoon soy sauce, 20 grams of rock sugar, 5 grams of green onion, 5 grams of ginger, 1 teaspoon of cooking wine, 60 ml of vegetable oil, water to taste

method

1: Cut the pork belly into 3 cm cubes after washing, and cut the onion and ginger into smaller pieces with a knife.

2: Put the cut meat into a pot of cold water, continue to cook for 2 minutes after boiling over high heat, rinse off the foam on the surface of the meat with warm water, and drain the water.

3. Heat the pot and pour in vegetable oil (about 60 ml), adjust to medium heat and add rock sugar.

4, slowly fry until the rock sugar dissolves and changes color to jujube red, the large bubbles in the oil become small bubbles, and when the small bubbles are about to disappear, the sugar color is fried.

5, immediately put the blanched pork belly in, quickly stir-fry so that the surface of the meat is wrapped in sugar; then, pour in cooking wine, soy sauce, green onion and ginger slices and stir-fry evenly, add the right amount of water without pork belly, after boiling on high heat, turn to low heat, cover the lid and simmer for about 1 hour.

6: After the meat is simmered for about 1 hour, open the lid and add salt.

7: Turn the heat to dry all the juice and turn off the heat.

Tips

1, pork belly as far as possible to choose fat and lean evenly, you can see 5 layers of meat (3 layers of fat, 2 layers of lean) quality is better.

2, fry the sugar color to use medium heat to fry, low heat, too slow, high heat, easy to fail.

3, when sautéing pork belly, you should put less oil, because the meat itself will produce oil, if you put too much oil, the braised meat will taste more greasy after doing it.