Braised Pork Belly
Braised pork belly, with its alternating layers of fat and lean meat, offers a rich and succulent texture, tender and sweet, melting in the mouth. It's a dish beloved by people of all ages and widely popular across various regions of China.
Additionally, braised pork belly is rich in collagen, making it a great dish for beauty and skincare, helping to maintain skin elasticity. However, due to its sweet flavor profile, it's advisable not to consume too much, especially for individuals with high blood sugar or high cholesterol.
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Many people enjoy eating braised pork belly, but it requires some cooking techniques to get it just right. Once you've mastered these techniques, it's easy to make! Let's learn together!
1、How do you control the heat when cooking the pork?
When stir-frying pork, use low heat to avoid overheating and causing it to burn.
2、How do you ensure that each piece of pork is flavorful?
①After adding the seasonings, ensure to stir-fry thoroughly to ensure that each piece of pork fully absorbs the flavors.
②When stewing, use hot water to ensure that the meat becomes tender and flavorful. Additionally, the stewing time should be sufficient to ensure that the pork fully absorbs the flavors of the seasonings.
③When tthickening the sauce, use high heat for quick frying to prevent the sauce from being too watery and affecting the texture.
3、Do you need to add extra water during the braising process for the pork belly?
During the cooking process of braised pork belly, there's no need to add extra water because the pork itself will release some moisture. If you find the sauce is too dry halfway through cooking, you can add a small amount of hot water as needed.
4、"Tips for "Stir-Frying Sugar Colors
①Wash the wok and spatula
If the wok and spatula are dirty, the color of the sugar will stick to the wok during stir-frying, and the color will be very unattractive.
② choice of sugar
You can choose sugar, rock sugar "fried sugar color", sugar fried color slightly darker than the rock sugar, rock sugar fried sugar color slightly more fragrant, according to their own actual situation to choose.
③The choice of oil and water
"Stir frying sugar color" the most with pure water, stir fry with salad oil, salad oil stir fry out of the sugar color is the most clear, resulting in the least bubbles, but also easy to judge whether the sugar color is fried well.
④Get the temperature of the oil
"Stir frying sugar color" The most important thing is to grasp the temperature of the oil, to stir fry slowly over low heat, and spend more time.
I believe that after mastering these tips, you'll be able to quickly make an authentic braised pork belly. You can also adjust the seasoning and ingredients according to your own taste preferences. Now, let's get started cooking together!
INGREDIENTS
MAIN INGREDIENTS
- 800 grams of pork belly
ACCESSORIES
- 15 grams of star anise
- 2 bay leaves
- 50 grams of scallions
- 30 grams of ginger
SEASONINGS
- 20 grams of granulated sugar
- 25 grams of soy sauce
- 30 grams of rice wine
- 25 grams of rock sugar
- salt to taste
DIRECTIONS
STEP 1
Prepare all ingredients.
STEP 2
Cut the pork belly into cubes.
STEP 3
Place the pork belly in a pot and cover with cold water. Bring to a boil and simmer for 5 minutes, then remove from the pot.
STEP 4
Heat oil in the pot, add star anise, and fry until fragrant. Add granulated sugar to the pot and stir-fry until brown.
Tips:
"Stir frying sugar color" need to be very familiar with the fire mastery, take the sugar and oil ratio is 1:0.4 can be, cold pan into the oil and sugar, has been stir frying with low heat (skilled hands can switch between the size of the fire) until the pan produces more bubbles, the color is almost become reddish-brown, and continue to stir frying for 1 minute on it.
STEP 5
Add the pork cubes to the pot and stir-fry until they start to release oil.
STEP 6
Pour Chinese cooking wine and soy sauce into the pot, stir-fry until the soy sauce is evenly absorbed by the meat.
STEP 7
Add boiling water to the pot until it covers the meat. Add scallions, ginger slices, bay leaves, and rock sugar.
STEP 8
Simmer over low heat for 40 minutes. Remove the scallions, star anise, and bay leaves. Add a little salt, then increase the heat to reduce the sauce.
STEP 9
Serve on a plate and it's ready to enjoy.
Recipe analyzer
- Recipes: Braised Pork Belly
- Main Ingredients:5
- Servings per recipe:1
- Servings size:898 g
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Energy (calories)：4235 kcal
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Protein：78.82 g
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Fat：426.79 g
Why gray?
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Carbohydrates：16.5 g
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Protein: 8%332 kcal
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Fat: 91%3848 kcal
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Carbohydrates: 1%55 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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