Braised Pork
Pork belly is blanched, then braised with rock sugar, dried chilies, hawthorn, tangerine peel, cinnamon, and Sichuan pepper in a fragrant broth. Slow cooking renders the fat meltingly soft, leaving glossy, amber-red cubes that are sweet, savory, and irresistible over rice.
Instructions
- 1
Prepare the seasonings.
- 2
Hawthorn, dried chili peppers, and ginger cut into small cubes and set aside.
- 3
Cut the meat into pieces and set aside.
- 4
Boil water in the pot.
- 5
Blanch the large pieces of meat in boiling water.
- 6
Scoop out and set aside.
- 7
Use another pan with a little oil, and stir-fry the rock sugar and seasonings first.
- 8
Stir-fry with enlarged scallions.
- 9
Pour a bowl of Baoyuan soup.
- 10
Add the large pieces of meat into the pot and mix them evenly with the seasonings.
- 11
Add a few pieces of dried tangerine peel, bring to a boil over high heat for 10 minutes, then simmer over low heat for 2 hours.
- 12
Reduce the sauce.
- 13
Finished product image.
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Ingredients
Main Ingredients
- big meat200 g
- Baoyuan Decoction|碗
- dried tangerine peel‘2片
- peeling skin2 slice
- Spicy dried skin2 piece
- Hawthorn7 slice
Seasonings
- Sichuan pepperto taste