Braised PorkSince it’s called braised pork, it must be braised, but after this final step, there are still many difficult and arduous tasks to master, but once you get the hang of it, it’s not difficult at all, just a slightly more complex process.

How to braise pork:YamsBraised pork

There are many side dishes that can be used to accompany braised pork.Potatoes，TofuYams,Pumpkin，Sweet potatoes,They are all suitable.

IngredientsPreparation

Yams 300g,Pork belly300g,Star anise20g,Pickled gingeras needed, a little white wine, salt as needed,Soy sauceas needed, a little old-style soy sauce, a little sugar.

Method steps

1 Cut theporkinto chunks, put it in a pot with cold water, add a little white wine, cook for 20 minutes;

2 After the pork is cooled, use a toothpick to poke small holes in the meat, and brush with a spoonful of soy sauce and old-style soy sauce;

3 Heat the oil in the pot to 40% heat, and fry the pork over low heat, until theskinhardens and turns golden, take it out and cool it down, then slice it;

4 Cut theyamsinto pieces the same size as the pork, fry until golden, then take it out, and arrange the pork and yam slices in a bowl;

5 Heat a little oil in a wok, sauté star anise, add pickled ginger, soy sauce and sugar, and stir until combined, then coat the pork with it, and cook it in the wokSteamfor half an hour, and then flip it over.

Tips

When frying pork, the oil will splatter, so be careful.

How to braise pork: AuthenticBraised Pork with Preserved Vegetables

Braised pork with preserved vegetables can be considered a classic type among many braised pork dishes, and its uniqueness lies in the flavor of preserved vegetables.

Ingredient preparation

Pork belly,Preserved vegetables，Soy sauceOld-style soy sauce, sugar,Star anise,Cinnamon, green onion,Ginger,Salt, oil, white wine.

Method steps

1 Soak the preserved vegetables for a night, wash them several times to remove the sand, and cut the green onions;

2 Wash the pork belly and pat it dry, add green onions, ginger, cinnamon, eight-corner spice, a few drops of white wine, and put it ina poton thestove, and turn the heat on;59|3 Cook for 20 minutes, and then take it out and brush with a little old-style soy sauce while it's hot;

Simmer for 20 minutes, then remove and brush with a little aged vinegar while hot.

4 Heat a thin layer of oil in the pot, and put the pork belly down, and cook over low heat;

5 Until the pork skin turns golden and the fat overflows, and then sear the pork pieces on all sides to color, and then take it out;

6 Use the fat from the pork to sauté the soaked preserved vegetables;

7 Then pour in the meat juice that was used to cook the pork, add soy sauce, a little salt, soy sauce, and a little sugar to adjust the flavor, and simmer over low heat for 15 minutes;

8 After the pork is cooked, slice it, and arrange the pork skin facing down in a bowl, and then pour the gravy over it.

9 Place the steamed pork in a pressure cooker, and steam for 20 minutes, then open the pot and filter out the fat, and then steam it again for 20 minutes, and filter out the fat again, and then find a plate, and flip it over.

Tips

1 Make sure to soak the preserved vegetables and wash them to remove the sand, and brush the pork with old-style soy sauce after cooking;

2 When frying the pork, make sure the skin is facing down, and cook over low heat to prevent the pork from burning, and simmer the preserved vegetables for 15 minutes, so that the preserved vegetables can absorb more gravy and become more flavorful and tender.

How to braise pork: Home-style braised pork with preserved vegetables

Since I'm makinga home-style dish, then the braised pork with preserved vegetables can really show its authentic taste.Ingredient preparation

500g pork belly, 100g preserved vegetables, 2 star anise, 1 cinnamon stick, a little star anise, ginger, a little garlic, dried

chili, a little old-style soy sauce, 30g soy sauce,sugar, a little sugar, a little Shao wine.Method steps1 Wash the pork belly and put it in cold water to removeblood

water, and soak the preserved vegetables for 20 minutes, and cut the garlic and chili into minced pieces;

2 Heat the pot to boiling, add star anise, eight-corner spice, cinnamon stick, and Shao wine, then add the pork belly and cook for half an hour, and then take it out and pat it dry;3 Heat a little oil in the pot, add sugar and stir until it melts, then add the pork belly, and sear the skin, and then take it out;4 After coloring, cut it into 1cm thick slices and arrange it in a bowl;

5 Heat a little oil in the wok, sauté minced garlic and chili, add preserved vegetables, soy sauce, and sugar to adjust the flavor;

6 Place the preserved vegetables on the pork belly, and steam for about 2 hours;

7 After steaming, take out the pork and pour the gravy into the pot, add a little cornstarch to thicken, and arrange the pork in a dish, and pour the gravy over it.

Stir-fry chili and garlic in a little oil, then add dried mustard greens, soy sauce, and sugar.

Place the dried mustard greens on top of the pork belly, and steam for about 2 hours.

Pour out the cooked broth into the pot, add cornstarch slurry, and pour the sauce over the meat.