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Simple Braised Pork Recipe
I remember during my childhood Spring Festival, my grandmother always had a bowl of glossy, rich braised pork on the stove—fatty yet not greasy, melting in your mouth. Today, let me take you back to that nostalgic flavor and reveal the secrets behind this delicious braised pork!
INGREDIENTS
Main Ingredients
- ·750g pork belly
Additional Ingredients
- ·½ onion
- ·Green onions, to taste
- ·Garlic, to taste
- ·Ginger, to taste
- ·Dried chilies, to taste
Seasonings
- ·200g beer
- ·150g white sugar
- ·10g salt
- ·Cinnamon, to taste
- ·Star anise, to taste
- ·Sichuan peppercorns, to taste
- ·Olive oil, to taste
DIRECTIONS
Step 1
In a pot, add 1 kettle of water and bring it to a boil. Blanch 750g of pork belly in cold water for 3 minutes, then remove.
Step 2
Heat olive oil in a pan, add 150g of sugar, and stir-fry over low heat until melted. Add the pork belly and stir-fry.
Step 3
Add garlic, ginger, scallions, cinnamon, star anise, and Sichuan peppercorns, stirring until the pork belly is golden brown on both sides.
Step 4
Pour in 200g of beer and add 10g of salt. Add enough water to cover the pork, then cover the pot and bring it to a boil.
Step 5
Transfer the mixture, including the broth and meat, to a pressure cooker and cook for 30 minutes.
Step 6
In a separate pan, sauté the onion, then place it on a serving platter. Return the cooked red-braised pork to the pan to stir-fry and reduce the sauce, then serve it on top of the onions.