Black Beer Braised Pork Ribs Home Recipe

　　Braised pork is a classic dish in every household. It's also one with countless flavors, so it can get boring if you stick to the same method. To change things up, I've learned this technique from a chef and tried it several times; I think it's really good, so I'm documenting it for everyone to enjoy. No water is used, yet the flavor remains rich and aromatic. This requires a common

beverage ... You'll see it during the process.

Additionally, no soy sauce is needed to give the braised pork its golden red color, with thick, inviting sauce clinging to the meat chunks.

MATERIALS: 1000 grams of fatty pork with skin, 576 ml German black beer, a small amount of rock sugar, a little plant oil, salt to taste, half an onion, ginger one piece, two star anise.. Five-spice pork ..Star anise.

Steps:

1. Clean the pork thoroughly;

2. Cut into 3-4 cm thick pieces;

3. In a wok, add a little oil and a small amount of rock sugar, cook over low heat until melted;

4. Cook until the rock sugar turns golden brown; this is called making caramelized sugar (shai);

5. Add meat chunks, stir-fry continuously to ensure every piece sticks to the caramel color until the meat hardens and extra fat oozes out;

6. Add onion slices, ginger pieces, and star anise, stir-fry until fragrant;

7. Pour in a bottle of black beer;

8. Reduce heat, cover and simmer slowly without adding any water; the meat should be tender when done;

9. Just before serving, taste and add salt as needed, mix well and serve.

Tips:

1. Black beer has a rich malt aroma; if you don't like this flavor, regular beer can be used instead;

2. Throughout the process, use low heat and ensure good sealing of the lid to avoid adding any water, resulting in tender and flavorful meat.