Ordinary braised pork is blanched and fried in sugar. Is it troublesome? It's time to release my big move! Excluding the preparation of ingredients, it only takes one step. It is the simplest and most delicious braised pork that you can make as long as you know how to fire. Moreover, the braised pork in this way does not need to put extra oil, and it tastes more refreshing.
Since the recipe is too simple, let's talk about something else.
This braised pork dish is the beginning of my cooking life. When I first met Mr. Zhao three years ago, I didn’t know how to cook. A few slices of lunch meat floating in the boiled baby food was the best meal. After Zhao Da knew about it, he made this for me.
When I watched him make it, I was dubious. After all, compared with the common braised pork recipe, this is simply too unprofessional! But when it was done, I only took a small bite and...
So he willingly became Zhao Dada's apprentice, not only learned all his specialty dishes, but also successfully photographed Qianlang on the beach✌️.
all right! Next, I really want to share the simplest braised pork recipe!
Ingredients (for 2 people):
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Pork belly 300g
2 slices of ginger
2 cloves of garlic
2 dried chilies (to enhance the taste, you can also omit)
2 spoons of soy sauce
Cooking wine 1 spoon
2 tablespoons granulated sugar (can be replaced with rock sugar)
3/4 spoon dark soy sauce (add according to color)
Appropriate amount of salt (finally adjust according to taste, if you put enough soy sauce, you can not add it)
Cracked black pepper, appropriate amount of pepper powder
Half a pot of water (at least all the ingredients have been covered)
Other optional auxiliary materials: boiled eggs, yuba, dried bamboo shoots, sweet potatoes, potatoes, etc.
*The spoon here refers to the ordinary eating spoon practice:
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1. Rinse the pork belly you bought home with clean water, cut into squares, and prepare ginger, garlic and dried chili.
2. Put the meat, ginger, garlic, and dried chili into a clean wok (or cast iron pan, rice cooker, etc., a thicker bottom is best), add half a pot of cold water to cover all the ingredients, pour 2 spoons of soy sauce, 1 Spoon of cooking wine, 2 scoops of sugar, 3/4 scoop of dark soy sauce, appropriate amount of salt (it’s best to put it at the end of the juice collection to taste the taste, the soy sauce can be put without salt, and the meat will be soft and waxy), crushed black pepper , Sichuan pepper powder, bring to a boil over high heat, and skim off the foam with a spoon.
3. After skimming off the foam, turn to low heat (if you want to add other side dishes, you can put them in order according to the degree of cooking resistance), and simmer until the water is almost exhausted. This way, the braised pork will have the best color and taste. Q bomb. If time is tight, it should be stewed for at least 1 hour, and the juice should be collected on high heat before eating.
It is best to add enough water at a time and use the lowest fire. If you need to add water when the water is exhausted in the middle, you must heat the water.
I usually stew it for 1.5-2 hours according to the size of the pork pieces. The stewed pork is very soft and glutinous. The lean meat is not bad, and the fat meat is not rotten. It is in the best state!
Because of the high calorie content of braised pork, I don’t cook too much each time. I used to cook 2~3 pieces each time in a small milk pot before, and try to pick thinner ones. The finished braised pork can be served with multigrain steamed buns or brown rice, and then stir-fried or cold mixed with a small green vegetable, it is a perfect meal.
If you make simple and delicious braised pork according to this method, don’t forget to show me the po picture~
Please share this with your family and Friends
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