Braised Pork Belly（红烧肉）
Pork Belly is a very common delicacy and deeply loved by everyone. Its enticing red color, soft and glutinous texture, full-bodied meaty aroma, and richness without greasiness make it a favorite dish. However, there are many different recipes and methods for making Braised Pork Belly, and everyone has their own unique approach. So how do you make Braised Pork Belly that is rich but not greasy, soft and tender? Let me tell you.
8 Comments
Actually, making Braised Pork Belly isn't difficult at all. As long as you master some techniques and patiently learn, you can create delicious and satisfying cuisine.
1.Tips for Choosing the Meat
(1) Choose pork belly with a good balance of fat and lean meat. Selecting the right cut is crucial for achieving a tender and succulent texture when braising.
(2) If using frozen pork belly, ensure it's fully thawed before cooking. Using frozen meat directly can result in an undesirable texture for the braised pork belly.
2.How to Achieve a Tender and Non-greasy Texture for Braised Pork Belly？
（1）Clean the pork skin thoroughly, singe off any remaining hairs, and cut the pork into chunks according to personal preference. Place the pork chunks in cold water and bring to a boil. Blanching the pork removes some gaminess and excess fat, saving time during browning.
（2）When caramelizing the sugar, it's important to use low heat and continuously stir with a spatula until the sugar melts and turns into a golden-brown color. Once the rock sugar has melted and changed color, you can turn off the heat. Wait until the residual heat in the pan forms bubbles before adding the pork belly. This ensures that the caramelization process is controlled and prevents the sugar from burning, which could affect the flavor of the dish.
（3）When adding water for braising, it's crucial to use boiling water. Cold water can cause the meat to tighten up. Throughout the braising process, maintain low heat. After braising, increase the heat to high to reduce the sauce. Then quickly cover the pot with a lid and let it steam for 3-5 minutes. This final step helps to lock in flavors and ensures the pork belly is tender and succulent.
3. How to fry a good sugar color？
First, prepare a proper amount of rock sugar, pour the pan into the rock sugar and 1:1 hot water with a little oil, stir fry the rock sugar and wait for it to change color until it becomes jujube red. When it bubbles up to the size of a fingernail, pour in 1:1 hot water and cook for another 30 seconds. Pour in the pancetta and stir fry for color.
INGREDIENTS
MAIN INGREDIENTS
- streaky pork
ACCESSORIES
- garlic
- spring onion
SEASONINGS
- star anise
- Pepper
- Salt
- Soy sauce
- Soy sauce
- Sugar
- Wine
DIRECTIONS
STEP 1
Clean the pork and remove any remaining hairs, then cut into 2-cm cubes.
STEP 2
Blanch the pork in a bowl of cold water. Skim off any foam that rises to the surface while blanching. After blanching, rinse the pork pieces thoroughly with water.
Tip: You can add wine or other seasonings to the cold water to better remove excess odor. Skimming off the foam during the boiling process will also help reduce the odor.
STEP 3
Prepare the braising sauce ingredients: a small handful of rock sugar, star anise, Sichuan peppercorns, garlic, and scallions.
STEP 4
Heat a pot, add oil, then add the prepared rock sugar. Use low heat to slowly caramelize the rock sugar until it turns a light brown color.
Tips:
When caramelizing the sugar, remember to use low heat and avoid overcooking it, as it can develop a burnt taste.
STEP 5
When small bubbles appear in the caramelized sugar, quickly pour in the blanched pork pieces and continuously stir-fry them in the pot.
Tips:
Pay attention to the heat while stir-frying to avoid burning the pork. Adjust the heat as needed to prevent the meat from sticking to the pot or becoming overly browned.
STEP 6
As the pork pieces are being stir-fried to achieve a golden-brown color, add the prepared garlic, scallion segments, star anise, and Sichuan peppercorns into the pot. Once they become fragrant, add an appropriate amount of salt, dark soy sauce, and light soy sauce for seasoning.
Tips:
Adjust the amount of seasoning according to your personal taste preferences.
STEP 7
Pour in two bowls of hot water, ensuring that the ingredients are submerged. Cover the pot and bring it to a boil over high heat. Then, reduce the heat to low and simmer until the meat becomes tender. When the water reduces to about one-third, increase the heat to medium and continue simmering until the surface of the pork pieces becomes glossy.
Tips:
During the simmering process, remember to stir the contents every ten minutes to prevent sticking. As the braising liquid thickens over time, it's essential to stir regularly to prevent burning.
STEP 8
Following the steps above will result in braised pork belly that is tender, flavorful, and has a delightful texture. It strikes a perfect balance of being rich but not greasy, offering a satisfying chewiness with every bite.
Recipe analyzer
- Recipes: Braised Pork Belly（红烧肉）
- Main Ingredients:3
- Servings per recipe:1
- Servings size:1 kg
-
Energy (calories)：5 kcal
-
Protein：0.27 g
-
Fat：0.03 g
Why gray?
-
Carbohydrates：1.1 g
-
Protein: 14%1 kcal
-
Fat: 5%0 kcal
-
Carbohydrates: 81%4 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.
8 REVIEWS