Braised PorkSince this is called "braised pork," there must be a braising process, however, this braising is only done at the very end, when the dish is almost completely prepared, and then presented. For this braising, there are many complicated and somewhat dangerous processes beforehand, which take a lot of effort to complete before you can enjoy the delicious dish.

Braised Pork with Preserved VegetablesHomemade Recipe

This method does not use deep frying, and is therefore relatively healthier and easier to learn.

IngredientsPreparation

Pork Belly，Preserved VegetablesOld Soy Sauce,Light Soy Sauce,Rock Sugar, Cooking Wine.

Method Steps

1. After cleaning and rinsing the pork belly, put it in a pot and cook it in cold water.Remove theblood

and impurities;2. After draining thepork, cut it into thick slices and arrange the skin side down in a bowl;

3. Then add 1 tablespoon of old soy sauce, light soy sauce, and spread evenly, then add rock sugar;

4. Then spread the washed preserved vegetables on top of the meat, pour in cooking wine, and put it in the pot.Steamfor 1 and a half hours;

5. After taking it out, drain off the soup, and flip the meat onto a plate.

Tips

Generally, salt is not added throughout the process.

Complete Braised Pork Recipe: Authentic Braised Pork with Preserved Vegetables

Ingredients Preparation

Pork Belly, Preserved Vegetables, Light Soy Sauce, Old Soy Sauce, Rock Sugar,Star Anise,Cinnamon, Green OnionGinger,Salt, Baijiu (Chinese Rice Wine), Oil as needed.

Method Steps

1. Soak the preserved vegetables overnight, wash off the soil, slice the green onion, and slice the ginger;

2. After cleaning the pork belly, put it ina clay potalong with the green onion, ginger, cinnamon, star anise, and baijiu, and then start a largefire;after opening the fire, turn the heat to low;

3. After simmering for 20 minutes, take it out and quickly spread old soy sauce on it, then let it sit for a while;

4. Heat some oil in the pot, put the meat in, and slowly sear it over low heat until the skin turns golden;

5. Fry the remaining oil in the pot, add the soaked preserved vegetables, and stir-fry. Add light soy sauce, salt,soy sauce, and a small amount of ice sugar and pork water, and simmer over low heat for 15 minutes;6. After the pork is slightly cooled, cut it into slices, arrange it in a bowl, and then spread the preserved vegetables on top, and steam it in a pressure cooker;

7. After 20 minutes, open the pot, filter out the lard, and then steam it again for 20 minutes, filter out the lard, and then flip it over.

Tips

When frying the meat, be careful, as the oil may splatter.

Complete Braised Pork Recipe: Braised Pork with Fermented Bean Curd

Ingredients Preparation

Pork Belly 1 pound, Fermented Bean Curd 3 pieces,

Tofu1 piece, Fermented Bean Curd Juice as needed.Method Steps

1. Wash the pork belly, drain the water, and cook it in the pot for 20 minutes, then remove and let it cool;

2. In a bowl, put the fermented bean curd and fermented bean curd juice, add a small amount of water and stir until it breaks up;

3. Heat some oil in the pot, put the pork belly in and fry it over medium heat until the skin turns hard and golden, then remove and let it cool, and cut it into slices;

4. Put the pork slices in a bowl, add the prepared fermented bean curd juice and stir well, then arrange the pork slices;

5. Cut the tofu into pieces and put it on the pork, steam it in a pot for 1 to 1 and a half hours, and then pour out some of the liquid, and flip it over.

Complete Braised Pork Recipe:

YamBraised Pork RecipeIngredients Preparation

Yam 300 grams, Pork Belly 300 grams,

Star Anise20 grams,Preserved Vegetables as needed, a small amount of Baijiu (Chinese Rice Wine), a small amount of salt, a small amount of soy sauce, a small amount of old soy sauce, a small amount of sugar.Method Steps1. Cut the pork belly into cubes, put it in a cold water pot, add a small amount of baijiu, and cook for 20 minutes;

2. After the pork is cooled, use a toothpick to poke small holes in the meat, and then smear a spoonful of soy sauce and old soy sauce on the meat;

3. Heat the oil to 40% heat, put the pork belly in and stir-fry over medium heat until

the skin

turns hard and golden, then remove and let it cool and cut it into slices;4. Cut theYam

into slices like the pork, and then fry it until it turns golden, then remove it, and then arrange the pork and yam slices alternately in a bowl;5. Heat some oil in the pot, fry the star anise, add the preserved vegetables, soy sauce, and sugar, and stir-fry, then cover it and steam it for half an hour, and then flip it over.Tips

When frying the meat, be careful, as the oil may splatter.

Tip

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