Braised PorkAs a classic Chinese dishEveryday dishAlmost every household makes it, but braised pork can have many variations besides the basic recipe, such as braised pork with preserved mustard. This braised pork recipe is an improved version of the basic recipe, adding the flavor of preserved mustard to make the braised pork less greasy.

How to make braised pork with preserved mustard

IngredientsPreparation

Pork belly, green onionsGingerPreserved mustard, to tasteLight soy sauceCooking method

1. Wash and cut the pork belly into pieces. Mix the preserved mustard and mustard juice in a small bowl for later use;

2. Put water in the pot, blanch the pork belly, and rinse it for later use;3. Heat the pot, add oil and stir-fry the sugar until it caramelizes, then add the pork belly and stir-fry evenly, then add the preserved mustard;4. Add light soy sauce, green onions, ginger, and cooking wine, and stir-fry evenly. Then add boiling water to cover the meat, and cook over

high heat;

5. Then cover the pot and simmer over low heat until the meat is tender. Cook over high heat to reduce the sauce and sprinkle with chopped green onions.

How to make braised pork with rose-flavored preserved mustardIngredients preparation1kg pork belly, green onions, ginger, 2 tablespoons of rice wine,

Vinegar, 2 tablespoons of ice sugar, 1 tablespoon of old soy sauce, 2 tablespoons of rose-flavored preserved mustard,

Star anise, a little

Method steps

1. Wash and dry the meat, cut it into approximately 3cm cubes;2. Heat oil in the pot, add star anise and stir-fry the pork belly for 3 minutes to remove oil;3. After the pork belly turns slightly yellow, pour out the oil in the pot, addButter, sugar, vinegar, old soy sauce, green onions, ginger slices, preserved mustard, and preserved mustard juice, and boil;4. Then cook for 3 minutes and cover the pot and simmer over low heat for half an hour until the soup thickens;

Small tips

If you need to add some ingredients such as

Potatoes, carrots, etc., do not pour out all the oil, and leave some.

How to make preserved mustard braised porkIngredients preparation600g pork belly with skin, preserved mustard,

1 carrot, 1-2 star anise, 1 small piece of cinnamon, 3 slices of ginger, 2 green onions, 5 pieces of ice sugar, 1 tablespoon of cooking wine, 1 tablespoon of old soy sauce, 1 tablespoon of light soy sauce, 1 small spoon of salt.

Method steps

1. Add cold water to the basin, add 1 tablespoon of cooking wine, add the pork belly and soak for 15 minutes;2. Put the pork belly in the pot to blanch, then remove and cool, and cut into cubes and drain the oil;3. Heat the pot with oil, add the pork belly and stir-fry over low heat until the pork belly turns color and releases oil, then remove the meat and drain the oil;4. Wash the pot, add 1 tablespoon of oil, add ice sugar and boil until the ice sugar turns dark in color, then add the stir-fried pork belly and stir-fry evenly;5. Add cooking wine, light soy sauce, old soy sauce, preserved mustard juice, and stir-fry evenly. Then add boiling water to cover the meat, and boil over high heat after boiling, then skim off the foam;

6. Add green onions, ginger, star anise, cinnamon, etc., and transfer to

A pot, simmer over low heat for about 40 minutes, add the cut carrots;

7. Cook the carrots until they are soft and tender, cook over high heat to reduce the sauce until it thickens, add a little salt for seasoning, and sprinkle with chopped green onions.Small tipsIf you don't have a pot, you can also use a wok.

Steps

1. Add cold water to the pot, add a large spoonful of rice wine, and add the pork belly. Soak for 15 minutes.

2. Place the pork belly in a pot and blanch. Then remove and let cool, then cut into cubes and drain.

3. Heat oil in a wok, add the pork belly, and stir-fry over low heat until the pork belly changes color and releases oil. Remove the meat and drain the oil.

4. Wash the pot, add 1 tablespoon of oil, add rock sugar and cook until the rock sugar darkens. Then add the stir-fried pork belly and mix well.

5. Add rice wine, light soy sauce, dark soy sauce, and fermented bean curd juice. Stir-fry until well combined, then add water to cover the meat. Bring to a boil over high heat, then skim off any foam.

6. Add star anise, cinnamon, and other spices. Transfer to apot.Simmer over low heat for about 40 minutes, then add diced carrots.

7. Continue to cook until the carrots are soft, then turn up the heat and reduce the sauce until it thickens. Add a little seasoning salt and sprinkle with chopped green onions.

Tips

If you don't have a pot, you can also use a wok directly.