Braised PorkThe origin of braised pork is already difficult to determine, but due to the influence of Su Dongpo, braised pork has become popular throughout the Yangtze River and its surrounding areas.Currently, braised pork is widely popular in China, and it appears in various cuisines. However, due to different dietary habits in different regions, the taste of braised pork also varies slightly. Here, we will explain how to make Shanghai-style braised pork.

How to make Shanghai Braised Pork

IngredientsPreparation

Pork belly, green onions, rock sugar, tea,GingerGarlic,Star anise,Nutmeg, cumin, cinnamon, bay leaf, dried tangerine peel, dried shiitake mushroomsChili peppers, white sugar, saltSoy sauce, Shaoxing wineMethod

1. Cut the pork belly into pieces and blanch in cold water to remove impurities.

2. After rinsing, cool and cut into uniform cubes;3. Heat a small amount of oil in a pot and sauté the green onions, ginger, garlic, and spices. Then, add the meat and stir-fry until the oil separates;4. In a clean pot, heat a small amount of oil and sauté white sugar to create a caramel. Continue cooking until

the white sugar turns

into a reddish color, then reduce the heat;

5. When the caramel bubbles subside, add water;6. Then, add the caramel to the meat, along with a little Shaoxing wine and tea water, and simmer over medium heat;7. Finally, add soy sauce to adjust the color and add salt to taste. Place in a deep pot, add water, and bring to a boil over high heat, skimming off any foam. Then, reduce the heat and simmer for 45 minutes;8. After 45 minutes, increase the heat and add rock sugar to thicken the sauce. Then, remove from heat. Garnish with chopped green onions.How to make home-style Shanghai Braised Pork

Ingredients

Pork belly, green onions, ginger, Shaoxing wine,

Light soy sauce,Dark soy sauce, rock sugar, salt.Method

1. Wash and cut the pork belly into pieces and drain the water;

2. Chop the green onions and ginger and set aside;

3. Heat a pot and add oil. Sauté the green onions and ginger until fragrant, then add the pork belly and stir-fry;

4. Stir-fry the pork belly until it turns white and the oil separates. Add Shaoxing wine, light soy sauce, dark soy sauce, and a piece of rock sugar;5. After slightly stirring, the pork turns color, then add water, cover the pot, and simmer for 15 to 20 minutes;6. Finally, increase the heat and reduce the sauce. Adjust the seasoning to taste.

How to make Private Shanghai Braised Pork

Ingredients

Pork belly, star anise, cinnamon, salt, white sugar, Shaoxing wine, soy sauce, green onions, ginger.

Method

1. Wash and cut the pork belly into pieces;

2. In a pot, add cold water and bring to a boil before adding the pork belly. Blanch and remove;

3. In a clean pot, heat a small amount of oil and sauté green onions and ginger until fragrant. Then, add the pork belly and stir-fry;

4. After a few minutes, add a small amount of Shaoxing wine, a little soy sauce, and stir-fry until well combined. Then, add white sugar;

5. After slightly stirring, the pork turns color. Add star anise, cinnamon, and a little water, and season with salt. Stir-fry.

6. Transfer the mixture to a pressure cooker. Cook for about 8 minutes. Open the pressure cooker and pour the contents back into the pot. Simmer over high heat to reduce the sauce.

Method steps

1 Wash and cut the pork belly into pieces;

Add cold water to the pot and bring to a boil, then add the pork belly and blanch, then remove and set aside;

Heat oil in a clean pot, add chopped green onions and ginger to sauté, then add the meat pieces and stir-fry;

After a moment, add appropriate amount of cooking wine, a little soy sauce, and stir until evenly mixed, then add white sugar;

Stir until the sugar melts, and the meat is evenly colored, then add star anise, cinnamon, and appropriate amount of hot water and salt, and stir until combined;

Transfer the contents of the pot to a pressure cooker, cook for about 8 minutes, then release the pressure and return to the pot to cook over high heat until the sauce has thickened.