How to make homemade braised pork, how to make your own braised pork

A few simple steps to teach you how to make delicious braised pork.

Wang Junkai is full of praise for the signature braised pork, and the lazy man's method is super delicious.

How to make braised pork delicious? First of all, put the pork belly into the pot, then add cooking wine, boil out the foam and rinse it off. Then stir out the excess grease in the pot, then add water to grind the ingredients, add the braised sauce and simmer for 30 minutes.

No need to fry sugar-colored braised pork! The easiest way to make the rice killer braised pork has appeared in the rivers and lakes.

Preface. Braised pork is one of the hot recipes, with pork belly as the main ingredient, and the cooking technique of braised pork is mainly in a casserole, and the taste is sweet or salty. Braised pork is a well-known local dish, which fully embodies the characteristics of this dish "thick oil red sauce".

Material. Ingredients: 500g pork belly;

Excipients: appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of fennel, appropriate amount of star anise, appropriate amount of bay leaf, appropriate amount of cinnamon, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of cooking wine, appropriate amount of soy sauce.

Homemade braised pork.

Dice the pork belly.

Remove from the pot, pour water and bring the pork belly to a boil.

Bring to a boil and drain.

Spices are ready. Chop the green onions, ginger and garlic.

Heat the pork belly in a pan and stir-fry to remove the oil.

Add spices and stir-fry until lightly browned, then remove them.

Leave the bottom oil in the pan and add rock sugar to boil until it turns red.

Add the pork belly and stir-fry, then add the soy sauce and cooking wine to color.

Pour in water, cover the pork belly over high heat, then change to low heat and simmer until softened.

Remove the juice from the pan.

Tips: It's simple, no tricks.

How to cook braised pork? Come and get it

Steps to make braised pork:

1. Cut the green onion into sections and pat it flat with a knife until it splits. Slice ginger, prepare star anise per 500g, cinnamon per 500g, and break each into 2-3 pieces.

2. Prepare meat: When choosing meat, you must be optimistic about the pork belly with fat and lean intervals, and sometimes merchants will mix fat and fat together to sell. It is not recommended to buy Chang Sleepy Meat that is too fatty.

When cutting meat, be sure not to cut along the meat layer to ensure that the cut meat remains in five layers. After the meat is cut, it should be washed clean, put in a pot under cold water, go to the pot after boiling, keep the pot boiling, and use chopsticks to remove the droplets one by one, so as to remove the droplets to the greatest extent.

3. Put an appropriate amount of cooking oil into the pot, adjust to medium heat, when the meat is lean, there is more oil, and when the meat is fat, it is less. After the oil is cooked, add an appropriate amount of white sugar, turn to low heat, and put an appropriate amount of white sugar according to personal sweetness preference. Stir the sugar constantly with a spatula to ensure that the sugar melts quickly.

When foam rises to the oil surface, turn off the heat and stir constantly, and a large amount of sugar foam will appear later.

Put the green onion, ginger, star anise, and cinnamon in turn, turn to low heat, stir-fry constantly, and fry the fragrance. Put the blanched pork belly in a pan, reduce the heat to medium, and continue to stir-fry for a while.

4. Add boiling water, preferably with the water surface just below the meat, turn to high heat and bring to a boil. Add salt (2 4 tablespoons per 1000g). Add light soy sauce. Bring to a boil over high heat, cover the pot, reduce the heat to medium and simmer for 30 minutes.

5. Reduce the juice on high heat, drain the water, pay attention to the bottom of the pot, find that the bottom of the pot is foaming, turn off the heat. Note: This is the last step of this dish, and it is also the most critical step, many people continue to stir-fry after the juice is collected, resulting in the sugar being caramelized at high temperatures, making the meat black and bitter in taste.

Remove from pan and serve.

The simple recipe for braised pork at home is as follows:

Ingredients: 750 grams of pork belly for 2 people.

Excipients: appropriate amount of oil, 20 grams of white sugar, appropriate amount of salt, 2 star anise, 1 spoon of dark soy sauce, 10 Sichuan peppercorns, 2 bay leaves, 1 cinnamon, appropriate amount of grass fruit, 20 grams of green onion and ginger.

The specific steps are as follows:

1. Wash the pork belly and cut it into small Yinling squares, cut the green onion and ginger, prepare the seasonings, and the general kitchen must have the pepper star anise, and the bay leaf cinnamon can not be missing.

2. Blanch the cut meat in water, put the meat into the pot with cold water, boil over high heat, wait for the dirty foam to come up, boil for a while and take it out, rinse the meat with clean water and set aside.

3. Put oil in the pot, put in white sugar or brown sugar, fry the sugar color, this is the key, pay attention to the heat, the sugar color is not fried and the color will be bad, the meat will be bitter after the heat is fried, so it must be low heat, the sugar begins to melt slowly, into caramel color, begins to bubble and then the foam disappears and begins to smoke a little, quickly pour the meat in, this action must be fast.

4. Quickly stir-fry the meat pieces to make them evenly colored, and turn on the heat at this time.

5. Put all the fragrant ingredients into it, stir-fry the fragrance, pour in a little dark soy sauce, and the color will be more beautiful.

6. Add water, the meat can be over, boil and simmer for 20 minutes on high heat, simmer for about half an hour on low heat, add two rock sugar in the middle, which can make the color of the meat more beautiful, and put salt when turning to low heat.

7. The soup is slowly consumed, and the stewed meat has been crispy, so reduce the juice over high heat and remove it from the pot.

The preparation of braised pork.

Prepare the ingredients. Prepare all the materials you need. A piece of fat and lean pork is very particular.

It is better to be glossy and better. If you have pork leg or pork belly, you need to prepare a few more pieces. A piece of pork belly costs about 150 g, a small piece of pork ribs needs about 130 g, a small piece of chicken needs about 150 g, a few slices of ginger and a large spoon of cooking wine are essential.

Mix all the ingredients in a large bowl and pour them all into the pot for cooking, preferably using a casserole.

Cook pork. Cooking porkDuring the cooking process of braised pork, it is necessary to fully absorb the fat in the pork, which is the key to making the meat firmer and more flavorful. In addition, the cooking process should also take into account the ingredients, such as soy sauce, dark soy sauce, vinegar and sugar.

Usually, you don't need seasoning to cook a serving of braised pork, but adding a little extra sugar can make the meat more vibrant and appealing. Braised pork is delicious because each piece of meat in it is rich in a variety of nutrients.

Cooking dishes. When cooking dishes, heat the pot first. Hold a little oil in the pan and wait for the oil temperature to rise, then you can put in the sliced pork belly.

Note that if you want to better keep the pork and oil combined, you need to add the fat and clenbuterol in it and stir-fry for a while. When the sugar turns golden brown, you can add shredded ginger, garlic slices, and onions. Add the green onion and ginger.

Cover the pot and continue to cook for about 5 minutes, and when this part simmers until soft, you can turn off the heat. Pour out a few drops of oil from the soup and serve on a plate.

Braised pork. Ingredients: pork belly (what is pork belly?)

It's the kind of meat that is fat and lean, and the more layers, the better. As the saying goes, you have to eat meat, fat and thin! 2 catties (not too little, otherwise you won't be able to make delicious braised pork!) , Seasoning: salt, sugar (preferably ground rock sugar), green onions, ginger slices, cooking wine.

ProcedureHeat the pan and cool the oil, wait for the oil to slightly cap the smoke to add the rock sugar and keep stirring, you will find that the rock sugar will become like white sugar, then like brown sugar, and then like a red pond, hurry up and add meat otherwise the sugar will be paste! Continue stirring.

At this time, the sugar will be evenly hung on the meat because of the heating of Nian Kai.

13Add water! The meat can be minced, and there are green onions and ginger slices. Bring to a boil on high heat, reduce the heat to low and cook for half an hour.

3.Now you can add salt to the meat. (Be mindful of this step, add salt only when the meat is cooked to 6 ripe!) The reason is that adding salt early will make the protein shrink, and the meat will not be easy to cook.

4.Cook for another 15-20 minutes and you're done! Don't rush to eat yet, if you're a bibimbap fanatic, it's ready to be served now.

If you like braised pork with dry dryness, turn on the heat and serve it with the dry sauce.

Ingredients: Pork belly.

Seasoning: oil, green onion, ginger, Sichuan pepper, dried chili, star anise, cinnamon, nutmeg, grass fruit, bay leaf, shallot, Pixian bean paste, extremely fresh, braised soy sauce, sugar, salt, rock sugar, liquor, monosodium glutamate.

Production Steps:1First of all, let's process the pork belly first, heat the pot, put the skin of the pork belly down against the pot and burn the skin, and clean it until the skin is browned.

In this way, the pork skin will significantly reduce the fishy smell and increase the taste. Then cut into cubes according to your size preference.

2.Prepare a little toppings, cut the green onion into sections, pat the ginger into pieces, and chop the green onion into chopped green onions.

3.Heat the pot first, pour less oil and slide the pot, pour the pork belly down, then pour a glass of white wine to remove the smell and fragrance, start stir-frying over medium heat, and fry until the pork belly is browned and oily. In this way, the braised pork will be more fatty but not greasy, and the fragrance will be more sufficient.

Note here that if the pork belly you buy is fresh enough, blanching will affect the umami of the pork itself

4.In the pot, first pour the green onion, ginger, Sichuan pepper, dried chili, star anise, cinnamon, nutmeg, grass fruit, bay leaves, add a spoonful of Pixian bean paste and then fry the fragrance, and then pour the pork belly down, stir-fry evenly and add water to cover the meat pieces, and then add some sugar, soy sauce, braised soy sauce and two pieces of rock sugar to enhance the freshness.

5.Once the soup is boiling, turn to low heat and continue to simmer for about an hour, don't forget to turn it regularly. Then open the lid, take out all the spices, turn to high heat to collect the juice, add a little salt and monosodium glutamate according to the soup, adjust the flavor and you can start the pot, and finally sprinkle some chopped green onions.

The braised pork that comes out of this way is simply a human delicacy with both color and flavor.

Note:1It is best to sear the pork belly in a hot pot so that the pork skin will taste better.

2.If the pork belly you buy is fresh enough, it is recommended to stir-fry it directly without blanching, so that the taste is more delicious. The pork belly should be stir-fried until it is oily and a little browned, so that it will not be greasy and fragrant.

3.You don't need too many spices, just a little flavor, and it doesn't affect the original taste of the main ingredients.

Before starting the formal production, we first need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 cinnamon, 5 bay leaves, 5 dried chilies, 1 piece of ginger, 2 white green onions, 40 grams of rock sugar, an appropriate amount of chopped green onions, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, and 2 tablespoons of cooking wine.

Step 1: Clean the pork belly first, then put cold water into the pot, add the ginger leftovers and a few green onion slices, add 2 tablespoons of cooking wine to remove the smell and fragrance, then cover the pot, ** cook the pork belly!

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot, and then according to your preference, change the knife and cut it into rectangular strips of uniform size, but it is not recommended to cut it too small, the cooked pork belly is easier to cut, and the shape can also be cut more square, and the cut pork belly is put on a plate for later use. Then slice the prepared ginger, chives and other ingredients, and put them on a plate for later use.

Step 3: Heat the pot, put the chopped pork belly into the pan one by one, fry until browned on all sides, fry part of the fat of the pork belly, and then serve it out for later use.

Step 4: Fill out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, fry the rock sugar, fry it into sugar, then put in about 750 ml of boiling water, then put in the fried pork belly, put in the ingredients (ginger, green onion, star anise, cinnamon, bay leaves, dried chili), then cover the pot, boil over high heat, and then turn to low heat and simmer for 45 minutes.

Step 5: After stewing, there is not much soup left in the pot, use chopsticks to pick out the spices, and then turn to high heat to collect the juice, remember to stir with a spatula while burning when collecting the juice to prevent the pot from pasting, and when the soup is thick and wrapped on the top of the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!

Such a fatty but not greasy, melt-in-your-mouth [braised pork] is completed, friends who like this food, just follow along and try it, to ensure that this taste will not disappoint you!

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan and you're done.

The first type: braised pork with honey sauce.

Cut the pork belly into cubes and marinate it in cooking wine to remove the fishy smell of the pork. Once marinated, heat the oil in the pan and stir-fry the pork belly until golden brown on the surface, not too long to prevent it from getting browned. Then pour the tomato sauce and honey sauce into the pot, stir-fry, then add soy sauce, stir-fry over high heat to reduce the juice, and the braised pork with honey sauce is out of the pot.

The simple way to make braised pork is to cut the meat into pieces, minus the fat, then put the braised sauce on it, and pour a can of beer.

The melt-in-your-mouth braised pork that I share with you is really delicious. Q bomb is soft and rotten, fat but not greasy, and I feel so happy every time I eat it.

Ingredients: pork belly with skin, rock sugar, shallots, star anise, fragrant, ginger, garlic.

Method: 1) Wash and slice the green onion, ginger and garlic, wash and cut the pork belly into strips, put in the green onion and ginger in a pot under cold water, blanch the cooking wine and boil, skim off the foam, remove the hot water and rinse and drain.

2) Fry the pork belly over low heat until golden brown on both sides.

3: Leave the bottom oil in the pot, add rock sugar and fry over low heat until melted, add pork belly and stir-fry evenly, add green onions, ginger and garlic, star anise, cinnamon, bay leaves and stir-fry evenly (you can eat spicy ones, you can put some chili peppers to add flavor).

4) Add salt, dark soy sauce, light soy sauce and cooking wine. Season the oyster sauce, add a can of beer and an appropriate amount of water to boil, change to medium-low heat and simmer for about 50 minutes, then reduce the juice on high heat, and sprinkle chopped green onions on the surface.