What dish is delicious with pork belly, and what dish is delicious with pork belly

Pork belly can be sautéed with potatoes. 1. Wash the pork belly, cut it into large pieces, pot it in a pot under cold water, bring it to a boil over high heat, skim off the foam, and cook for 5 minutes.

2. Remove and wash after a little cooling, scrape off the residual hair on the skin, and cut it into small pieces of appropriate size.

3. Peel and cut the potatoes into pieces and soak them in water.

4. Put the pork belly in the pot, fry it over medium heat until the meat pieces are golden brown, fry the fat oil, and pour out the fat oil. Reduce the heat to medium, add a handful of rock sugar, and stir-fry the meat pieces until the rock sugar gradually melts.

5. Pour in the braised soy sauce and stir-fry evenly to color, pour in the light soy sauce and add star anise.

6. Add the green onion and ginger slices, stir-fry evenly, pour in boiling water, and move to a pressure cooker for 10 minutes, or cook in a casserole for one hour.

7. If it is done in a wok, cook the meat until it is eight ripe, pour in the potatoes, cook for another 20 minutes, add an appropriate amount of salt to taste, and reduce the juice over high heat.

Many dishes can be eaten stir-fried with pork belly, such as: potatoes, cauliflower, beans, lettuce.

Stir-fried garlic sprouts with pork belly.

Ingredients: 500 grams of pork belly.

Ingredients: 300 grams of garlic sprouts.

Excipients: 10 grams of cooking wine, 2 grams of sugar, 2 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of blended oil.

Production process: 1. Wash and slice the pork belly; Mix well with an appropriate amount of cooking wine, refined salt and sugar.

Stir-fried pork belly with garlic sprouts is also delicious, and pork belly stir-fried with green peppers is also delicious.

The pork belly must be served with green chilies, stir-fry the meat with green peppers, and use sliced pork belly and green peppers together.

Stir-fried pork belly with chili, stir-fried pork belly with spicy cabbage, and stir-fried sauerkraut with pork belly are all very delicious, and you can also use pork belly with abalone braised to taste.

Prepare the ingredients for the back to the pot: garlic sprouts, pork belly.

Method: Put it in a pot of cold water, cook until the pork belly is 9 ripe, turn off the heat, and soak the pork belly in the original soup until it cools;

Cut the garlic sprouts into sections; Cool and slice the pork belly;

Heat the pan, put a small amount of oil, put the meat in the hot oil, and stir-fry until the pork belly has a little oil;

Shave the pork belly aside, add a spoonful of fried red oil in the watercress;

Add a spoonful of five-spice powder and a spoonful of soy sauce and stir-fry;

Add half a tablespoon of sugar and stir-fry until fragrant;

Add the garlic sprouts, stir-fry until almost out of the pan, and add half a spoon of chicken essence.

Pork belly with celery.

Pork belly with cabbage. Pork belly with radish.

Flower meat with onions.

What dish is fried with pork belly? Pork belly can be fried with sauerkraut and fried beans, which are more delicious.

If you don't send six dishes, it's delicious, I think it's very delicious to fry the chili directly.

There are many kinds of dishes that can be served with stir-fried pork belly:

Carrots, green garlic.

Cauliflower, dried tofu. Even dried radish.

Stir-fried pork belly with dried radish].

Ingredients: 400 grams of dried radish, 100 grams of pork belly, 1 garlic, red pepper.

1 green chili.

2 pieces, 2 garlic sticks, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, cooking wine.

1 scoop. 1.Cut the pork belly into slices, shred the red pepper and green pepper, crush the garlic, cut the garlic into sections, put the dried radish in a basin and squeeze the dried radish with water several times.

2.Heat the fat in a wok and stir-fry the fat to get out the fat.

3.Then put the pork belly in and stir-fry it to bring out the fragrance, put a spoonful of light soy sauce, and then you can smell the meat that has been stir-fried with fat is very fragrant.

4.Add green chilies, red peppers, garlic seeds, and a little salt and stir-fry until fragrant.

5.Pour the dried radish into the pan and stir-fry the pork belly.

6.Add a spoonful of cooking wine along the edge of the pot and simmer the dried radish.

7.Put the garlic leaves in the pot, pour a spoonful of oyster sauce, stir-fry evenly and serve.

This dish is very tasty, especially the dried radish absorbs the fat of the pork belly and becomes more mellow and flavorful.

There are many kinds of side dishes for stir-fried pork belly, such as: green chili, celery, lettuce, cauliflower, tomato and so on.

Dried plum vegetables or dried bamboo shoots. Pork belly, also known as rib meat, three-layer meat, is located in the abdomen of the pig, the pork belly has a lot of fat tissue, and entrainment of muscle tissue, fat and lean intervals, so it is called "pork belly". Pork belly can be made into Jinan pork with seeds, plum cabbage button meat, Nan milk button meat, Dongpo meat, braised pork rice, melon meat, steamed pork, etc.

The structure of pork belly is separated by a layer of lean meat and a layer of fatty meat, the fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time.

The classification of pork belly includes: pork belly with fat, white pork belly, red pork belly, which can be made into back pot meat, salted and roasted white, stewed pork belly with bamboo shoots and dried vegetables, beer pork belly, Dongpo meat, sand meat, etc.

Pork belly contains: calcium, protein, fat, iron, carbohydrates, vitamin E, vitamin A, carotene, zinc, dietary fiber, potassium and other nutrients.

There are many dishes that can be paired with pork belly, and there are many ways to cook it, which can be grilled, stir-fried, braised and steamed.

For example: stir-fried pork belly with spicy cabbage, secret altar meat, crispy pork belly, fried pork belly with onions, pork belly with honey sauce, stir-fried pork belly with lentils, pork belly rolls, roasted tofu with pork belly, braised bamboo shoots with beer, taro button meat, soft braised potato with skin meat, green pepper back to the pot meat, pork stewed vermicelli, sauce fried back pot meat, pork belly roll enoki mushroom.

Wash the pork belly, rinse it with water several times, and then put it in a pot, the pork belly should be boiled in a pot under cold water until it is boiled. It is best to choose fresh and good meat for pork belly, otherwise, when it will be fried, the fat and lean meat will be obviously layered. At this time, the meat can already be passed through with chopsticks, indicating that it is fully cooked.

Wait until the pork belly is fully cooked, then pour them into cold water, let them cool down, and after a while, you can take them out, and after the water on the meat is drained, then cut into slices, try to cut a little thinner, cut out the meat slices and usually fried meat, because in this way, the fried meat can be easy to cook and very fragrant.

Prepare garlic moss, in order not to affect the taste, and it is crisp in the middle, and the two ends are relatively old, when choosing vegetables, go to the head and tail, and then cut the length appropriately, easy to enter the length can be, and drain the water and put it aside, when the vegetables are drained, the stir-fry can be fragrant.

Then it is to start the pot, heat the pot first, wait until the water in the pot is dry, pour in the appropriate amount of oil, after opening, at this time, pour the cut meat into the pot, fry it over medium-low heat, fry it on the surface until you can see a trace of gold, until you can see the surface of the meat slowly oozing oil, it's OK, and then pour out the excess oil in the pot, so that it will not be too greasy.

At this time, it is also fried for a while, when it is almost fried, pour the minced garlic or crushed garlic cloves into the pot, continue to fry over medium-low heat, and the aroma of garlic can be carried out after the aroma appears, at this time, pour the garlic moss that has just been drained into the pot, increase the heat, fry for about 30s, add salt to taste, black bean sauce, stir-fry for a while, and wait until the flavor is evenly proportioned, you can get out of the pot.

Nutritional value of pork belly:

1. Pork belly is rich in protein: pork belly is a kind of meat food, meat food contains protein is high-quality protein, not only contains comprehensive and large quantities of essential nitrogen acids, but also has the right proportion, close to the human body's protein, easy to digest and absorb.

2. Pork belly contains a lot of fat: The fat contained in pork belly includes fatty acids, triglycerides, and a small amount of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories, so eating pork belly can provide calories to the body.

3. Pork belly contains a variety of vitamins: pork belly contains vitamins B1, B2 and other vitamins, which can provide vitamins for the human body and also have the effect of beauty and beauty.

4. Pork belly can provide heme: pork can also provide heme for the human body, cysteine that can promote iron absorption, and can improve iron deficiency anemia.

What is delicious with pork belly, pork belly is delicious with anything.

The pork belly is paired with two dishes, it is delicious, fat but not greasy, and the taste is superb!

I am not only a food lover, but also a carnivorous, like all kinds of food, braised pork, roast duck and so on are my favorites, I hate to eat vegetables, especially cabbage, but the cabbage in this dish makes me hate it, because it is so delicious, there is no jerky taste of cabbage, and the taste is also very fragrant. I won't say some useless words here, I will directly introduce this dish to you, the method is simple, there are vegetables and meat, fragrant and delicious!

Cabbage vermicelli stewed with pork belly.

Ingredients: pork belly, vermicelli, cabbage, garlic, ginger, green onions, cooking oil, salt.

Steps: 1. Prepare a basin of water, soak the vermicelli in the water, soak it for a while, soak the vermicelli first, which saves time and is also convenient when cooking vermicelli in the future.

Second, break the cabbage, wash it several times, and then cut it into pieces, be careful not to cut it too small, too small to pick up with chopsticks.

3. Cut the pork belly into slices so that it is easy to cook.

4. Find a clean pot, pour water, put the pork belly in it, and put a few slices of ginger to remove the fishy smell of the meat. Here's a trick, that is, use a pot under cold water, if you put it in the pot with hot water, it will not achieve the effect of removing the fishy smell. When the slices of meat are white, they can be fished out.

At this time, the vermicelli is almost soaked, so take out the vermicelli, drain it, and then put it on a plate.

5. Start another pot, pour oil, add chopped green onions, then put the garlic inside, and finally add the drained pork belly and stir-fry constantly.

After 6 or 5 minutes, pour in the chopped cabbage and wait until the cabbage is soft, then put the vermicelli in again. Then pour in light soy sauce, oil, salt, a small amount of water, then cover the pot, simmer the vermicelli, and when the vermicelli is cooked, you can turn off the heat. After turning off the heat, put the green onion on the surface of the dish, taste it, if it is too light water, add some salt, and when the taste is right, just put the dish out of the pot, and the dish is complete.

Come on, start your saliva to flow.

Hope for the thumbs up, thank you.

The first kind 1, cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, just length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

The second type of braised pork can be said to be a common dish, and the method is definitely different in different places and different people. I just came out and offered a dish of braised pork to explain to all the gluttonous brothers and sisters.

When buying meat, you must buy pork belly with skin, fat meat and lean meat basically account for half, and you must bring pork skin, otherwise you don't do it at all.

Wash the meat and cut it into cubes, 2 cm square, do not blanch with water, pour an appropriate amount of oil directly into the pot (I use peanut oil), put the meat into the pot after the oil is hot, and fry! The process of frying is indispensable, one is to remove the lard * from the fatty meat, which is not greasy to eat, and the other is to increase the flavor of the meat (personal experience.........The fire should not be too violent), fry until the appearance of the meat is somewhat golden, stop the fire, remove the meat, and pour out the oil.

Another pot, pour an appropriate amount of oil, put in green onions, ginger, peppercorns and stir-fry, especially remind that the garlic should be enlarged, slightly patted, peeled, no need to cut, put in the whole, at least one head, stir-fry together until fragrant, and then it is very important - don't forget to put sugar! Rock sugar is the best, white sugar is also OK, at least 1 tablespoon, (I put 2 spoons,) don't be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much.

Be quick, or the sugar will be mushy.

After boiling the juice, pour in the fried meat, stir-fry, pour in water (bone broth is the best, unfortunately I don't have time to boil), and then - on the pressure cooker! (If you have time, or don't have a pressure cooker, simmer slowly, at least for an hour, the more rotten, the better, and don't forget to add water in the meantime). The water in the pressure cooker can be slightly submerged with the meat, add salt, increase the ingredients, boil over high heat, cover and simmer for 25 minutes, stop the fire and cool naturally, open the lid after no pressure, and then collect the juice, after the juice is thick, add a little monosodium glutamate, stop the fire and remove from the pot.

There are many ways to eat pork belly, such as stir-fried back to the pot meat, and pork belly can be paired with dried tofu and garlic sprouts. If you make braised pork, the pork belly can be served with potatoes.