Braised pork is a classic Chinese home-cooked dish, known for its fat and lean pork belly and overflowing sauce aroma. Whether it is a festive family banquet or an everyday table, a plate of bright red, melt-in-the-mouth braised pork can always instantly enhance your sense of happiness. Today, we will share a simple and easy-to-learn, soft and tasty home-cooked braised pork recipe, so that you can make restaurant-level delicacies at home.
Ingredients (for 3-4 people)
- 500g pork belly (it is recommended to choose pork belly with skin and fat)
- 30g rock sugar (to enhance color and fragrance, making the braised pork more red and bright)
- 3 spoons of light soy sauce (to enhance the umami flavor and base color)
- 1 spoon of dark soy sauce (to increase the dark color and make the braised pork more appetizing)
- 2 spoons of cooking wine (to remove the fishy smell)
- 3 slices of ginger (to remove the fishy smell and enhance the fragrance)
- 2 scallions (to enhance the flavor)
- 1 star anise (to enhance the flavor)
- 1 small piece of cinnamon (to add layering, optional)
- 2 bay leaves (to enhance the flavor, optional)
- Salt (adjust according to taste)
- Hot water (for stewing)
Production steps
1. Process the pork belly
- Cut the pork belly into 2-3cm square pieces. The pieces are evenly sized and easier to taste.
- Blanch in cold water: add ginger slices and cooking wine, boil until the water boils, skim off the foam (about 3-5 minutes), remove and drain for later use. This can remove the fishy smell and make the meat firmer.
2. Stir-fry sugar color (key step)
- Heat the pot over low heat, add 30 grams of rock sugar, add a small amount of water (about 1 spoon), and slowly heat until the sugar melts.
- When the sugar begins to turn light brown, quickly add the pork belly and stir-fry so that the meat pieces are evenly coated with sugar color. This will give the braised pork an attractive bright red color.
3. Seasoning and stir-fry
- Pour 3 spoons of light soy sauce and 1 spoon of dark soy sauce, stir-fry evenly to color the pork belly.
- Add scallion, star anise, cinnamon, and bay leaves, stir-fry until fragrant.
4. Stew and taste
- Add hot water until the pork belly is completely covered, boil over high heat, then simmer over low heat for 50-60 minutes.
- During the stewing process, pay attention to turning the meat to prevent the bottom from getting sticky. If the soup decreases too quickly, add some hot water.
- When the meat is soft and glutinous and the soup is thick, add some salt to taste and cook for another 5 minutes to reduce the sauce.
Tips to improve the taste
- Rock sugar makes the sugar color brighter: Compared with white sugar, rock sugar makes the sugar color brighter and less bitter.
- Use hot water when stewing: Adding hot water can make the meat more tender and smooth, and avoid sudden cooling that causes the meat to shrink and harden.
- Slow stewing over low heat makes it more flavorful: Stew patiently for 50-60 minutes to allow the pork belly to fully absorb the soup, making it softer, more glutinous and fragrant.
- Finally, use high heat to reduce the sauce: ensure that the braised pork is coated with thick sauce for a richer taste.
Pairing recommendation
- White rice: the soul partner of braised pork, it is more fragrant when mixed with rice
- Stir-fried vegetables: such as stir-fried spinach and garlic lettuce, balance the greasy feeling
- Braised pork with potatoes: you can add potato cubes, which will be more delicious after absorbing the soup
Summary
This classic home-cooked braised pork is simple to make, with a soft and glutinous texture and rich sauce flavor. It is definitely a great dish to go with rice. As long as you master the three key steps of stir-frying sugar color, slow-cooking to taste, and finally collecting the sauce, you can easily make braised pork with bright red color and melt-in-the-mouth at home. Come and try it.
What is your favorite braised pork pairing? Welcome to share your methods and experience in the comment area.