Exclusive Braised Pork Belly Rolls

Premium pork belly, originally wanted to make Japanese-style char siu, but the mirin and sake I bought haven't arrived yet, so I plan to braise it in the usual marinade. Take the middle part of the pork belly with even thickness and cut it off. Boil the sides to make pork cubes, preparing to make braised pork.

Start from the lower volume.

Tighten the roll.

Tie it tightly with a rope. This way, it won't easily fall apart when sliced after cooking.

Put the food in the pot with cold water.

Once the water boils, blanch for another two or three minutes.

Add an appropriate amount of salt, Sichuan peppercorn, prickly ash, fennel, rock sugar, chili, and cinnamon to the electric pressure cooker.

A moderate amount of light soy sauce and dark soy sauce.

Add an adequate amount of boiling water.

Heat a little oil in a wok, then sprinkle in a bit of brown sugar.

Add the blanched pork belly rolls.

Sear the pork belly rolls over a low flame until they are browned.

Put the pan-fried pork belly into the marinade.

Choose the beef and lamb program, start.

Time's up, open the exhaust cover. The tempting pork belly rolls are done. Don't take them out immediately after braising; marinate for three to four hours to enhance the flavor.

Take it out of the brine, untie the rope, put it in a plastic bag, and refrigerate overnight.

Refrigerated pork belly rolls.

Cut into even thin slices.

Use baking paper as a layer, and store any leftovers in the freezer. Thaw before eating; it goes well with noodles and flour-based dishes.

Finished product.

Finished product.