Sichuan-Kuaishou braised pork recipe

• 

  1.Main ingredients: Wash the pork belly and cut it into 4-5 cm pieces, slice the ginger , cut 1 shallot leaf into chopped green onions, wash the remaining shallots and cut into 2 sections for later use.

• 

  2.Add 2 small onions, 3 slices of ginger, 1 spoon of cooking wine and enough pork belly amount of water.

• 

  3.Bring to a boil.

• 

  4.Wash away the scum on the surface with warm water.

• 

  5.Put directly into a non-stick pan and fry over medium heat until each side is slightly cooked.Brown.(No need to add oil, it will take a little longer, so be patient)

• 

  6.Prepare cast iron In a pot or casserole, place green peppercorns, green onions, and ginger slices on the bottom of the pot.

• 

  7. Add the fried pork belly (use chopsticks to hold it, and reserve the oil from the frying) Fry the sugar for a while).

• 

  8. Add the bay leaves and all the remaining cooking wine.

• 

  9.Put rock sugar directly into the remaining oil from frying the pork belly.

• 

  10. Stir-fry until everything melts and bubbles, and the color turns amber.Add a bowl of warm water.

• 

  11.Pour into a cast iron pot or casserole.

• 

  12.Add enough warm water (to cover the meat) and bring to a boil over high heat.Cook over high heat for 1 hour.(There is no need to turn it over halfway, but pay attention to the amount of water.If there is less water, you can add some boiling water)

• 

  13.After 1 hour, remove the ginger, green onions, pepper, bay leaves, etc.and throw them away.

• 

  14. Pour in the light soy sauce and continue cooking for 20-30 minutes.

• 

  15. Finally, after the meat is cooked to your favorite tenderness, turn up the heat and reduce it slightly.juice (don’t let it dry out too much).

• 

  16. Place on a plate and sprinkle with chopped green onion to garnish.Fat but not greasy, it melts in your mouth!