When making braised pork, should you blanch or fry first? Chef: If done right, the pork will be fragrant, tender and not bitter.
Lead: When making braised pork, should you use rock sugar or white sugar? Chef’s advice: It’s wrong, otherwise it’s no wonder braised pork becomes bitter.
Braised pork is a very classic home-cooked dish, fragrant and tender braised pork is suitable for everyone to eat, braised pork is deeply loved by the public, many people will try to make it at home. The taste of braised pork is delicious, and the method of making it also needs skill. Only by mastering these skills can the taste of braised pork be better. First, some people blanch the pork before braising, and others fry it first. But which method is correct? The chef says that only when done right will the pork be more fragrant and tender. Another point is whether to use white sugar or rock sugar. If done wrong, braised pork is prone to bitterness. Let’s learn the method together.
Braised Pork Recipe:
Ingredients:500g pork belly, 2 star anise, a little salt, 10g rock sugar, 5g sugar, 10g liquor, scallion and ginger as needed, appropriate amount of edible oil.
Making process:First, prepare a piece of pork belly, cut it into pieces of appropriate size, and put it in water to soak for 1 hour, remember to change the water in the middle, then add water to the pot.
Second, put the pork belly soaked in water into the pot, wait until the water boils, scum it off, cook for 2 minutes, then take it out, wash it with warm water and drain the moisture, slice ginger and put it into slices, heat a wok on the fire.
Third, add appropriate amount of edible oil, heat it up and put in ginger slices and star anise, small fire to volatilize the fragrance, then put the pork belly pieces into the pot, large fire to continue to stir-fry until the pork fat is browned and golden brown.
Fourth, pour out some of the oil, put out the pork belly, then put in rock sugar, small fire slowly stir-fry until it changes color, then put it into the pork belly pieces, stir-fry until it turns brown, add liquor, salt and old soy sauce, add hot water to cover the pork belly, add a scallion knot.
Fifth, after boiling, turn to small fire and braise for 1 hour, then turn to large fire to concentrate the soup, stir-fry evenly, sprinkle with scallion flowers as decoration, and ready to be out of the pot.
Editor’s summary:For meat lovers, this red and fragrant braised pork is a must-have, and when making braised pork, it is relatively casual. Everyone can match it with vegetables according to their own preferences. Potatoes and taro are good choices. Pork belly can withstand many cooking methods, such as reunion pork, steamed meat and plum sauce pork. Braised pork is also a good choice. Once you have learned how to make braised pork, you will no longer need to go to restaurants to eat. You can easily make delicious dishes at home. Learning the method also gives you a signature dish. The method of braised pork is edible, and I believe you can succeed.
Cooking tips:
1. Should we blanch or fry pork belly first? The chef says no, the correct way is to put the pork belly into water for a short time to soak, which can make the pork belly more fully extract blood, and will not be smelly when eaten;
2. Should we use rock sugar or white sugar? The chef says that if done wrong, it’s no wonder it becomes bitter. The correct way is to use rock sugar, rock sugar is transparent, which can increase the redness of the meat and enrich the taste, but if using white sugar, it’s not easy to operate and is prone to burning, and it’s no wonder it becomes bitter;
3. After frying pork belly, the water you add must be hot. If you add cold water, the pork belly will become tight and easy to become woody, so you must have patience to eat delicious food.
If you think the braised pork method is good, welcome to collect it and learn it, or share it with more people to learn!
