Three-Generation Red Braised Pork Recipe – No Oil Added, Rich Flavor, Tender and Not Greasy
Red braised pork is a home-cooked dish that most Chinese people love. However, to make it look vibrant in color, fragrant, and with a tender, not greasy texture, you need to put in some effort from the recipe to the process.Today, we're sharing a recipe passed down from my grandmother's generation. Follow the steps, and you're guaranteed to succeed the first time.Ingredients:
500g pork belly, 8 cloves of garlic, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 3g salt, 15g brown sugar, 1 piece of ginger, appropriate amount of water, appropriate amount of oil, a small half cup of rice wineInstructions:
1. Wash the pork belly and sear it in a hot pan. When searing, press down on the meat with a spatula (this removes hair and enhances the aroma).
2. Then cut the pork belly into pieces, slice the ginger, and flatten the garlic cloves.
3. Heat a pan, add the pork belly and stir-fry to release the fat. Sear both sides until slightly yellowish, then add garlic and ginger and stir-fry for a moment.
4. Pour in red braised soy sauce, which enhances the color and aroma, add oyster sauce, brown sugar, a little salt, and rice wine, and stir-fry evenly.
5. Pour in water that covers the meat, cover the pot, and bring to a boil over high heat, then reduce the heat and simmer for about 30 minutes.
6. When the sauce is almost gone, scoop it up.
6.
