Red Braised Pork Recipe
A simple dish Braised pork There are countless ways to braised pork in China, most of which are similar, but each has its own characteristics, which makes braised pork a unique dish.Recipe Below are some classic recipes for braised pork.
Braised pork recipe—Simple braised pork
Ingredients Preparation
Pork belly 500g, green onions to taste, a block of sugar, dried shiitake mushrooms Dried plums A few, a spoonful of old soy sauce.
Method
1, chop the white part of the green onion into segments, mince the green part, and chop the sugar into small pieces;
2, boil water in the pot, cut the pork belly into pieces and add the white part of the green onion to the boiling water, blanch for about 5 minutes and then drain and wash;
3, drain the blanched pork belly, put it in a non-oiled pan and fry over low heat until the surface is slightly browned;
4, put the sugar block in the pot, stir-fry over low heat until the sugar is evenly coated with the meat, then add an appropriate amount of boiling water to cover the meat pieces;
5, add dried plums, cook over low heat for half an hour, then turn the heat to medium, add a spoonful of old soy sauce and thicken the soup by boiling, and sprinkle with green onions.
Braised pork recipe—Home-style braised pork
Ingredient preparation
500g pork belly, 30g green onions,Ginger 20g, garlic 20g, star anise 5 pieces,Sichuan peppercorns 5g, cinnamon 5g, salt 4g, sugar 15g,Soy sauce 20g, 20g,,.
Method
1, wash the pork belly, cut it into 4cm square pieces for later use;
2, chop the green onions into large pieces, slice the ginger, and peel the garlic for later use;
3, wrap the star anise, Sichuan peppercorns, and cinnamon in muslin and seal the mouth for later use;
4, pour a little oil into the pot, and when the oil is cooled, add white sugar and stir-fry slowly with a spoon;
5, when the sugar in the pot turns into dark red, add soy sauce, and add the cut pork belly;
6, constantly stir-fry the pork belly until the sugar color is evenly coated and slightly oily;
7, add about 60°C warm water to just cover the meat;
8, add and put in the spice bag, then cook over high heat;9, cover the pot and cook over low heat until the pork belly is 90% cooked; 10, add salt and a little sugar to taste, and continue to simmer until the pork belly is soft;
11, remove the spice bag, cook over high heat to thicken the soup and serve.
Tips Add to cook the meat, pay attention to the amount.
Braised pork recipe—Suzhou-style braised pork
Ingredient preparation
600g pork belly with skin, green onions to taste, ginger to taste, 100ml soy sauce, 300ml, 40g.Method 1, put the pork belly with skin in a pot of boiling water, blanch for 2-3 minutes, turn it over halfway;
2, remove it, use a knife to scrape off the impurities and fine hairs on the meat skin, and cut it into -sized pieces;
3,
sand pot
put a layer of broken bamboo sticks or bamboo mesh at the bottom;
4, then put the whole green onion and sliced ginger, place the meat pieces with the skin facing down on the onion and ginger;
5, add, soy sauce and ice sugar;
6, use high heat to boil, then turn to low heat and cover the pot for 3 hours, about half an hour, open the pot lid to flip it over and continue to cover it;7, when the meat is cooked, carefully put it into a heat-resistant container, remove the soup, green onions and bamboo sticks, and remove the thick layer of oil on the surface, and pour it onto the meat; 8,
steam
put the meat in after the pot is steaming, cover with plastic wrap, and cook over high heat for 30 minutes.
Tips
After blanching the pork belly, you must scrape off the impurities and fine hairs on the meat skin, which will make the finished product have a red and shiny skin.
Braised pork recipe—Radish Braised pork
Ingredient preparation
600g pork belly with skin,
one radish,1-2 eight-cornered spices, 3 ginger, 2 green onion, 1 tablespoon,
soy sauce
1 tablespoon, 1 small spoonful of salt.Method 1, put the pork belly in a basin with cold water, add a spoonful of, and put the pork belly in, soak for 15 minutes;2, put the pork belly in a boiling water pot, blanch for 5 minutes, then drain and rinse, and cut it into uniform square pieces; 3, put a little oil in the pot, and slowly stir-fry the pork belly over low heat;4, stir-fry the pork belly over low heat until the surface is slightly browned and has released oil, then drain the oil and set aside; 5, wash the pot, add 1 tablespoon of oil, and stir-fry the ice sugar until the sugar syrup turns dark red, then add the stir-fried pork belly and stir-fry evenly;
6, add, soy sauce, and old soy sauce, and stir-fry evenly, then add boiling water to cover the meat, and bring to a boil, remove the foam, and add ginger, green onion, eight-cornered spice;
7, transfer to a sand pot and cook over low heat, until the meat is 67% cooked (about 40 minutes), add the cut radish and cook together;
8, when the radish is soft, turn up the heat to thicken the soup, add a little salt to taste, and sprinkle with green onions.
Tips
Before adding to the pork belly, it can remove the smell, put it in water to blanch and remove the surface dirt, and it is also more convenient to stir-fry the sugar color.
Braised pork recipe—
Duck eggs
Braised pork
Ingredient preparation
Duck eggs, pork belly, green onion, ginger, garlic, star anise, Sichuan peppercorns, nutmeg, sugar, old soy sauce,.
Method
1, chop the green onion, slice the ginger, and peel the garlic, and cut the pork belly into large pieces;2, cook the duck eggs in boiling water, and then rinse them in cold water to peel; 3, put water in the pot, and put the pork belly in, blanch for 5 minutes, then take it out and rinse with cold water; 4, put the blanched pork belly in a clean pot, and stir-fry over low heat until the surface is slightly browned and has released oil, then add green onion, ginger, star anise, Sichuan peppercorns, and cook for a moment;
5, add, and then pour in boiling water, add old soy sauce to color, and bring to a boil, remove the foam, and add ginger, green onion, eight-cornered spice;
6, turn the heat to medium and cook for about 35 minutes, then open the pot, add a little salt, and add the duck eggs, and keep stirring to ensure that the eggs are evenly coated with the soup;7, when the soup is thick, take it out and serve. Star anise, dried Chili peppers Star anise, Sichuan peppercorns, nutmeg, sugar, old soy sauce, Shaoxing wine.
Method steps
1. Chop the white part of the scallion, slice the ginger, and cut the meat into large pieces after washing and peeling.
2. Boil the quail eggs in cold water, remove and rinse with cold water to peel.
3. Pour a suitable amount of water into the pot, add the pork belly pieces, boil for 5 minutes, then remove and rinse with warm water.
4. Pour the boiled pork belly into a clean pot, stir-fry over low heat until the meat surface is slightly browned and oil starts to seep out, then add scallions, ginger, garlic and other spices, and stir-fry over low heat to release the fragrance.
5. After adding Shaoxing wine, add a suitable amount of hot water, add old soy sauce for coloring, bring to a boil over high heat, skim off the foam, and simmer for about 35 minutes with the lid on.
6. Open the lid, add a suitable amount of salt, add the quail eggs with small holes, add one spoonful of sugar and increase the heat to thicken the sauce, continuously stir-fry until the sauce coats each piece of meat and remove from heat.
