How to Make Braised Pork Belly

    Braised Pork Belly Made with three layers of pork belly, the taste is sweet. After preparation, it's delicious beyond description, neither greasy nor dry, with a balance of fat and lean meat, fragrant, soft, and melts in your mouth.

    Main Ingredients

    Ribbelly Pork 1000 grams

    Seasonings

    Appropriate amount of salt 2 pieces of bay leaf 50 grams of rapeseed oil An appropriate amount of boiling water Star anise 1 piece Rock sugar 1 large spoonful Soup spoon  2 tablespoons of cooking wine A small piece of ginger 5 dried red chili peppers Fennel seeds 20 pieces Small onion 20 pieces Red braised Soy sauce An appropriate amount Braised Pork Belly Preparation Steps 1. Cut the pork belly into large 25mm square chunks. 2. Put the cut meat in cold water and bring to a boil over high heat.3. Boil for a short time to remove blood and impurities from the meat. Then, remove and wash clean, set aside.

    4. Remove excess oil from the pot, add sugar and stir until it turns a deep brown color, then add meat chunks and seasonings, continue cooking,

    5. Cook until fragrant, then add cooking wine and enough boiling water to cover the meat, bring to a boil over high heat, then simmer on low heat for about 2 hours.

    Cooking Tips First, cut the pork into large pieces and blanch it, use a small amount of oil to stir-fry the sugar color, then add meat, seasonings, pour in enough boiling water to cover the meat, boil quickly over high heat, then simmer for about 2 hours until thoroughly cooked. Characteristics The dish is red and bright, with soft and tender meat slices, rich in aroma. The water, with impurities, is boiled out. Then remove and wash clean, set aside for later use.

    3. In a pot, add a little oil and heat it up, then put in the meat and stir-fry for a bit before removing. The purpose is to drive some of the fat from the meat.

    4. Remove the excess oil, add sugar and cook until it turns deep brown, then add the meat pieces along with seasonings and continue stir-frying,

    5. After they are fragrant, add cooking wine, add boiling water, bring to a boil over high heat, then simmer on low for.

    Cooking tips

    First cut the meat into chunks and blanch it, use a little oil to stir-fry the caramelized sugar color, then put in the meat and seasonings, stir-fry until fragrant, pour in boiling water to cover the meat, cook vigorously to boil, then simmer for about 2 hours. Characteristics: red and lustrous color, soft and tender meat slices, rich and mellow flavor.