The method and recipe of northern braised pork

Northern braised pork is a traditional delicacy in Northeast China. Especially after entering early autumn, the weather there gradually becomes cooler, but the sun is bright. This is a good time to make braised pork. After the braised pork is done, the sauce is rich and fragrant. It can be used for both cooking and cooking. The taste is particularly good. But how should delicious northern braised pork be marinated? What is its marinating formula?

formula

When making northern braised pork, you need to prepare 2 kilograms of pork with fat and lean meat, 40 grams of table salt, 40 grams of dark soy sauce, 40 grams of light soy sauce, 60 grams of white sugar, 25 grams of five-spice powder, and an appropriate amount of water.

Steps

1. Wash the prepared fresh pork with clean water and remove the water. You can choose pork belly or front leg meat for making braised pork, but you cannot use all lean meat, otherwise the braised pork will not taste good. And after washing the pork, cut it into long strips, so that it is easy to marinate and dry.

2. Put the prepared dark soy sauce, light soy sauce, table salt, sugar, and appropriate amount of water into the pot, then add the five-spice powder, bring to a boil over high heat, then simmer over low heat for about five minutes, turn off the heat and let it cool naturally.

3. Soak the pork in the sauce after removing the moisture, then put it in a bowl, cover it with plastic wrap, store it in the refrigerator, and marinate for 3 to 4 days. At this time, the pork will be flavorful and can be taken out and dried directly.

4. Take out the marinated pork, put a rope on one end of it, and put it in a cool and ventilated place to dry. Be sure to pay attention to the ambient temperature for drying the marinated meat. It should not be too high, no more than 15 degrees, and it should not be exposed to strong sunlight.

5. When it is almost time to dry, take it out during the day and bring it back indoors every night. After drying for 4 to 5 days in a row, the meat will be weighed well. At this time, you can put it in a fresh-keeping bag and store it in the refrigerator. When you want to eat it, just take out a piece, wash it and cut it into slices, and then you can cook and eat it according to your needs.