Tips for making braised pork

In northern China, people have the habit of making braised pork in soy sauce. The braised pork is easy to preserve after it is made, and has a strong aroma of sauce, is fat but not greasy, and tastes particularly good. It is a common dish on people's tables. Some people feel that it is particularly delicious after eating it, and want to make some by themselves, but they don't know much about how to make it, and they can never make it well. Today, the editor will write down the method and recipe tips of the braised pork in soy sauce, and you will understand it after reading it.

Sauce meat recipe

The recipe is very important if you want to make delicious braised pork. The classic recipe is one kilogram of fresh pork belly, a handful of peppercorns, two cloves of aniseed, four bay leaves, a nutmeg, a small piece of cinnamon, ten white peppercorns, some rock sugar and hawthorn, and appropriate amounts of onion, ginger and garlic. In addition, appropriate amounts of soy sauce, dark soy sauce, cooking wine and table salt.

Steps

1. Cut all the prepared fresh pork belly into even-sized cubes, then add soy sauce and marinate for about two hours. Then put an appropriate amount of water in the pot and heat it to a boil, then put the pork belly into the pot and blanch it. After it is cooked, take it out and use a knife to scrape off the fluff on the skin. The cleaner the better. After scraping, rinse it with boiling water.

2. Put clean water in the pot, bring it to a boil, add the prepared onion, ginger, garlic, chili, and hawthorn, then put the prepared pepper, aniseed, bay leaves, white pepper, cinnamon and other spices into the seasoning box and put it into the pot, finally add the pork belly.

3. Heat and bring to a boil, add the prepared cooking wine and rock sugar, cover the pot, and simmer over low heat for about 40 minutes. Use chopsticks to poke the skin. If you can pierce through, it means the pork belly is cooked through. At this time, you can add salt and cook for about five minutes. Turn off the heat and let the pork belly soak in the broth for five or six hours.

4. Heat oil in a wok, then add peppercorns, star anise, onion, ginger, and garlic. Stir-fry until fragrant, then add the prepared soy sauce, dark soy sauce or salt, and the cooked pork belly. Bring to a boil and simmer over low heat. During the stewing process, continuously pour the soup on the pork belly in the pot. After about 40 minutes, when the soup thickens, you can turn off the heat. Do not take out the pork belly, let it soak in the soup for 24 hours so that it can better absorb the flavor.

5. After the marinated meat is ready, when you want to eat it, take it out and cut it into even thin slices, put it on a plate and you can eat it. The marinated meat is fat but not greasy, tender in texture, and rich in sauce flavor. It leaves a lingering fragrance in your mouth after eating it, and you will never forget it.