Braised Pork

Name: Braised Pork
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Pork belly is seared to render excess fat, lacquered in deep amber rock-sugar caramel, then slow-braised with half a can of beer and whole spices for nearly an hour. Melt-in-your-mouth, sweet-savory, and gloriously glossy, the ultimate red braised pork.

1 hrNewMedium Hot Dishes Stew Savory & Sweet

Instructions

1
Prepare pork belly and cut it into pieces, put it in cold water, add green onions, ginger, and cooking wine to remove the fishy smell, blanch for 3 minutes, then take it out and rinse clean with warm water.
2
Put a small amount of base oil in the pot, stir-fry the pork belly to release some of the fat, which can reduce greasiness.
3
As shown in the picture: stir-fry until the surface is slightly yellow.
4
Leave a small amount of oil, melt the rock sugar to make caramel, and make sure to use the lowest heat; it is done when the color turns date-red.
5
Add pork belly and stir-fry until it develops a caramel color.
6
Add half a can of beer, an appropriate amount of hot water, salt, braised soy sauce, rock sugar, Sichuan peppercorns, bay leaves, star anise, and cinnamon. Simmer for 50-60 minutes, or you can use a pressure cooker for 30 minutes.
7
Finally, reduce the sauce over high heat to the desired consistency, and the braised pork is ready.
8
Rich but not greasy, soft and flavorful.