Fragrant RiceBraised Pork BellyThe Ingredients: Skin-onFive-Spotted Pig's Back Meat650g, whole, 18 dry rice straws, whiteSesame Seeds30 grams;，GingerBlock by block, one rope of spring onion, sand ginger,Star Anise, Sichuan pepper leaf, cinnamon bark, flower spice, cardamom each to taste;Rock Sugar 200g, yellow rice wine 150g, salt,Monosodium Glutamate,Chicken Powder, sesame oil,Black Pepperas needed;

The Method for Making Fragrant Red Braised Pork:

1. Burn the five-spotted pig's back meat to remove hair, wash and cut into 2.5cm * 6cm cubes, totaling twelve pieces, blanch them after cutting;

2. Soak the dry rice straws in warm water, wrap the cut pork with twelve of them, and cut the remaining ones into 8 cm segments for later use;

3. Pound the rock sugar to make a molten caramel syrup, fry the white sesame seeds until fragrant;Sugar Syrup;

4. Pour one liang of oil in a pot and sauté the ginger blocks, spring onion rope, sand ginger, star anise, Sichuan pepper leaf, cinnamon bark, flower spice, cardamom before adding the wrapped pork and cooking for a bit with yellow rice wine; pour the caramel syrup when it covers all ingredients just right, season with salt, MSG, sesame oil, black pepper powder; boil overHigh Heatthen transfer to a clay pot to simmer on low heat;Slow Cookuntil the pork is tender, golden brown and does not deform;

5. Remove the ginger, spring onion and spices from the clay pot, slowly reduce the sauce over low heat with MSG added, if needed add coloring agent; continue to cook until the sauce is thickened;

6. Place a layer of cut rice straws on an alcohol stove, arrange the red braised pork neatly on top with skin side up, pour the remaining sauce and sprinkle with white sesame seeds; simmer over low heat with alcohol for serving.

Home CookingManual