The last time'sribswere left in the refrigerator too long, making them unsuitable for braising, so I learned from this experience and make sure to eat any meat purchased promptly.Today, seeing the clear layers ofbraised pork bellyin the supermarket, I bought one. Following my mother's method, I used Haitian soy sauce anddark soy sauce, as well asapricotsandshiitake mushroomsto make a stew over low heat in a cast-iron pot for forty minutes. The aroma of the meat gradually filled the house.The taste was very good.Comprehensive braised pork belly recipe

　　 Ingredients and tools needed for apricot mushroom braised pork belly:

Main ingredients:Pork belly (800 grams)(300 grams) Shiitake mushrooms (300 grams)
Seasonings: Green onion (one stalk), light soy sauce (one tablespoon), Haitian soy sauce (one tablespoon), oyster sauce (one tablespoon)Cumin(one)Ginger(a piece) Rice wine (two tablespoons), star anise (a small handful)
Cooking tools: Wok

　　 Steps for apricot mushroom braised pork belly:

 Good pork belly.  Cut into mahjong-sized pieces.  Boil in boiling water.  Drain and dry.  Mix Haitian soy sauce, light soy sauce, oyster sauce to make the sauce.  In a wok, add some oil, then sauté green onions, ginger, andchili pepper  .  Add pork belly.  Add cumin and star anise.  Add prepared sauce.  Stir-fry until the meat turns golden.  Add water.  Simmer for thirty minutes.  Add salt.  Clean and cut shiitake mushrooms into dice.