The method for making bitter melon braised pork
It has been a long time since I had this dish.
Main ingredients
Pork belly 500 grams Bitter gourd 1 piece Rhubarb Rhubarb 2 pieces
Auxiliary ingredients
Appropriate amount of cooking oil 1 teaspoon of salt 1 tablespoon of dark soy sauce 5 tablespoons of brown sugar 8 garlic cloves Old ginger 1 piece Sichuan peppercorn powder 1 spoon 2 dried chili peppers Bitter gourd Stewed meat
The method of making 1. Boil the pork belly until it is cooked through. 2. Cut the bitter gourd into pieces and set aside.
3. Carve up the carrot and set it aside.
4. Prepare minced ginger, garlic, and dried chili peppers.
3.5. Blanch the bitter gourd for about 5 minutes. 6. Heat oil to around 70 degrees Celsius and stir-fry the prepared minced ginger, garlic, and dried chili peppers until fragrant.
7. This step was not photographed; add the cut pork belly to the pot and stir-fry with dark soy sauce and brown sugar to color it.
8. Add the bitter gourd and carrot pieces, along with five-spice powder, and pour in water for cooking.
9. Cook until the pork belly and carrot are tender; add salt at the end.
10. When stewing, pay attention to the water level in the pot.
Pour in the bitter gourd and carrot, add five-spice powder, and add water to braise together.
Braise until the five-spiced pork belly and carrots are tender, then add salt before removing from heat.
Cooking tip
Pay attention to the amount of water in the pot during braising.
