Braised Pork

Wash 500 grams of pork belly, put it in a pot with cold water, add sections of green onion, four or five slices of ginger, and 50 grams of carved cooking wine (cooking wine can also be used). Bring to a boil over high heat, skim off the foam, then turn to low heat and cook until a bamboo skewer can penetrate the meat skin, then remove it.

Place slices of ginger at the bottom of the clay pot.

After the scooped-out pieces of meat have cooled, cut them into sizes that your family prefers and put them into the clay pot.

Heat the pan with a little oil, add 70 grams of rock sugar (yellow rock sugar, white rock sugar, or granulated sugar can be used, adjust the amount according to personal taste) and stir-fry until melted (both starting with cold or hot oil to caramelize the sugar are fine, depending on personal preference and habit).

After the rock sugar melts, add an appropriate amount of hot water (be careful of splashing syrup).

Pour the fried caramelized sugar into the clay pot, add 80 grams of light soy sauce, 40 grams of dark soy sauce, a piece of cinnamon stick, 3 star anise, and 2 scallions tied in a knot (no salt is added here. Adjust ingredients and quantities according to your family's taste). Then add an appropriate amount of meat broth for cooking the meat (you can also directly add hot water) until the meat is just covered.

After bringing it to a boil over high heat, reduce to low heat and simmer for about 2 hours (the specific time depends on the strength of your stove). The color and aroma are very enticing (if you are eating just the meat, you can reduce the sauce further. If you are making braised pork with vegetables, you can keep more of the sauce).

[Braised Pork] Lean but not dry, fatty but not greasy, delicious 😋～