How to Make Red-Braised Pork with Vermicelli Skin

Ingredients:Pork belly, green onion ginger,star anise,mung bean starch sheets, sour sauce, dark soy sauce, salt, rock sugar, etc.

Steps:

1 Cut the pork belly into pieces and wash with clean water. Soak the potato noodles in cold water until soft.

2 Heat a small amount of oil in a wok, add the pork belly and slowly fry over low heat. The oil in the pan will increase as the fat from the pork melts out. This reduces greasiness.

3 Once most of the fat has rendered and the meat is slightly golden, remove the excess oil and add one tablespoon of white wine.

4 Add dark soy sauce, stir-fry until well coated, then add half a pot of hot water, along with green onion and ginger slices, and one star anise.5 Bring to a boil over high heat, then reduce to low and simmer the meat until it is about five-tenths done. 6 Add the softened potato noodles and continue simmering on low heat.

7 Once the meat is tender and the potato noodles are transparent, add a small amount of salt for seasoning. Allow the sauce to thicken before serving.

8 Tips:

1 Wash the pork belly thoroughly before cooking.

2 Soak the potato noodles in cold water, not hot water; this prevents them from sticking together and keeps their texture intact. Use pure mung bean starch sheets for better taste and resilience.

3 Rendering the fat from the pork belly over low heat results in a less greasy dish. Adding white wine helps remove the gamey smell and enhance flavor.

4 Always use hot water when adding it to the pot to prevent the meat from becoming tough; add a little rock sugar for a smoother texture and better color."Red-cooked pork" is not greasy, and using white wine improves its taste.

The water added when cooking the meat must be hot water, otherwise the meat will become tough due to thermal expansion and contraction. Adding a little rock sugar not only makes the texture softer but also improves the color.