Rich Braised Pork
Pork belly is blanched with spices, seared to render the fat, then slowly braised with caramel sugar and red braising soy until the sauce turns glossy and the meat melts, rich, tender, and never greasy.
Instructions
- 1
Wash the pork belly, scrape off the skin, and blanch it in boiling water with Sichuan peppercorns, star anise, green onion leaves, and ginger slices until cooked.
- 2
After blanching, let the pork belly cool and then cut it into pieces.
- 3
Add an appropriate amount of cooking oil to the pot, then add the pork belly, along with cooking wine, shredded ginger, one spoon of sugar, braising soy sauce, a little salt, and add boiling water to simmer.
- 4
After stewing, reduce the sauce until it thickens, and the color becomes bright red.
- 5
Transfer to a plate after cooking; the braised pork has a bright red color, a soft and glutinous texture, and is fragrant without being greasy.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Ingredients
Main Ingredients
- pork bellyto taste
- boiling waterto taste
Seasonings
- cooking wineto taste
- Braised Soy Sauceto taste
- Sugar1 spoon
- Salta pinch
Auxiliary Ingredients
- Shredded gingerto taste
- Scallionto taste