Braised PorkThis is considered one of the classic Chinese dishes, and it can make many people who don't like fatty meat try it.There are many ways to make braised pork, and one of the most famous is Suzhou-style braised pork, which is also known asDongpo Porkbecause the famous writer Su Dongpo made it popular.How to cook braised pork best is a matter of opinion, so choose the method you like.

How to cook braised pork

IngredientsPreparation

Pork bellygreen onions,Chinese plumsand brown sugar.

Steps

1. Separate the green parts of the green onion, cut the white parts into segments, and chop the green parts; also, chop the brown sugar into small pieces;

2. Cut the pork belly into pieces about 2 cm in size;

3. Boil water in a pot, add the pork belly and green onion, and cook for 5 minutes before removing;

4. Place the drained pork belly in the pot and fry over low heat;

5. When the surface is slightly browned, add the brown sugar and stir-fry;

6. Add a small amount of boiling water and Chinese plum slices over low heat, and cook for about 30 minutes;

7. After cooking for about 30 minutes, increase the heat and stir-fry constantly to thicken the sauce;

8. After thickening, sprinkle with chopped green onions and serve.

How to make the best braised pork

Ingredients

High-quality pork belly,braised meatflavoring, green onions, rock sugar, tea, green onionsgingergarlic,star anisecinnamon, cardamom, saffron, cinnamon, cloves, driedchiliwhite sugar, salt,soy sauceand Shaoxing wine.

Steps

1. Cut the pork belly into strips and blanch in cold waterto remove bloodand impurities; blanching helps to set the shape;

2. After blanching, pat dry and cut into uniform squares;

3. Add a small amount of oil to the pot, sauté fragrant green onions, ginger, and spices until fragrant, then add the meat and stir-fry;

4. In another pot, add a small amount of oil and sauté white sugar to make a sugar syrup; cook untilthe sugarturnsintored, then turn off the heat;

5. When the bubbles are small, add boiling water and then pour in the meat, add a little Shaoxing wine, and bring to a boil, add tea water;

6. Add soy sauce to adjust the color and add salt to taste.

How to make the best Suzhou-style braised pork

Ingredients

Pork belly, Chinese plums, cooking wine, rock sugar, salt, old-style soy sauce.

Steps

1. Wash and cut the pork belly into pieces, and wash the Chinese plums;

2. Place the pork belly in a bowl with water, cooking wine, and marinate for 15 minutes;

3. Add the marinated pork belly and Chinese plums toa clay potand add water, bring to a boil over high heat, and remove any foam;

4. After boiling for 30 minutes, reduce the heat to low and cook for about 90 minutes;

5. After cooking, pour into a frying pan, add old-style soy sauce and stir-fry;

6. Add rock sugar and stir-fry to thicken, then add salt to taste.

How to make the best home-style braised pork

Ingredients

2. Heat a frying pan, add the meat and fry over medium heat; as the fat in the meat gradually melts out, keep stirring, and when the meat is golden brown on all sides, remove;

3. Reserve the remaining oil in the pot, add rock sugar and fry over low heat until it dissolves and turns yellow, then turn off the heat and add the fried meat, mixing well;4. Add green onions, ginger, star anise, cinnamon, dried chili, cooking wine, soy sauce, and water to cover the meat, bring to a boil, then reduce the heat and simmer for 40 minutes; the meat should be tender and the sauce should be thick.How to make the best authentic braised porkIngredients750g pork belly,

fermented soybean paste

10g, 10g green onion, 10g ginger, 1 star anise, 2g cinnamon, 10g garlic, 10g whole dried chili, 10g, 1000g pork broth,

salt

5g,MSG1g, 2g old-style soy sauce, 3g sugar color, 2g fermented bean curd, rock sugar, Shaoxing wine.Steps1. Add the pork belly to boiling water and remove; wash, dry, and cut into five-inch square blocks;2. Place eight star anise, cinnamon, ginger, and rock sugar in a bowl and steam for eight mature; then cut into 5 cm square blocks;3. Place the frying pan on the stove and heat it to 60% heat; add the meat and fry over low heat until it turns golden brown; then remove and drain the oil;

4. Heat 50g of oil in the pot, then add fermented soybean paste, green onion, ginger, star anise, cinnamon, and dried chili and sauté until fragrant;

5. Add the meat, add pork broth, add salt, MSG, sugar color, old-style soy sauce, and fermented bean curd; simmer over low heat for 1 hour;

6. When the meat is tender, add garlic and stir-fry briefly, then add a little chopped green onion and serve.How to make wine-flavored braised porkIngredients

300g pork belly, 1 red chili, 300ml beer, 1/2 bunch green onions, 5 slices ginger, rock sugar, soy sauce, salt.

Steps

1. Cut the pork belly with skin into pieces and blanch in hot water;

2. Add a small amount of water to the pot, then add rock sugar, and start to make sugar syrup;

3. When the sugar syrup bubbles, use a spoon to quickly stir the sugar in the pot;

4. When the sugar syrup is cooked, add the blanched pork belly and stir-fry quickly to coat the pork belly with sugar;

5. Add beer so that it covers the pork belly;

6. Heat over high heat, add green onions and ginger slices, and add the red chili, pat it gently with the knife, and add it to the pot;

7. Skim off the foam, and cook over high heat until the sauce has thickened, then serve.

Tips for making braised pork

1. When making braised pork, use high-quality pork belly with even fat and lean meat and skin;2. When frying the pork belly, do not cook it for too long, otherwisethe lean meat

will become dry and hard;

3. When making the spices for pork belly, such as star anise, cinnamon, etc., do not add too much;

4. The key to making braised pork is to blanch, boil, fry, and thicken the sauce.

Remove foam, cook over high heat, and stir quickly to prevent sticking.

Tips for making braised pork

1, The best pork belly should have a good balance of lean and fat, and skin.

When frying pork belly, do not fry it for too long, otherwiseThe lean meat will become dry and hard.3, The spices used to make pork belly, such as star anise, cinnamon, etc., should not be added too much.

4, The key steps are soaking, blanching, braising, and reducing the sauce, and then stir-frying in a wok.

The key to making this dish is soaking, blanching, simmering, reducing the sauce, and stir-frying.