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Easy Red Wine Braised Pork Belly Recipe
If you want to pursue unique and fashionable delicacies, dont miss red wine pork belly. Just match the processed pork belly with an appropriate amount of red wine and simply cook it to achieve a unique flavor. It doesnt require cumbersome procedures, but it has a bright red appearance and a mellow taste, being fashionable and delicious.
INGREDIENTS
Main Ingredients
- ·600g pork belly
Additional Ingredients
- ·10g ginger
- ·20g scallions
Seasonings
- ·30g rock sugar
- ·150ml red wine
- ·15ml soy sauce
- ·3g salt
- ·1g pepper
- ·10ml oil
- ·500ml clear water
DIRECTIONS
Step 1
Food pretreatment: Cut the pork belly into uniform pieces with a side length of about 2 centimeters; cut the ginger into slices 2-3 millimeters thick; take the white part of the scallions and cut them into sections 3-4 centimeters long. Prepare them separately and set them aside.
Step 2
Fry the caramel color: Pour 10 milliliters of oil into the pot, heat it over low heat, put in 30 grams of rock sugar, and stir slowly until the rock sugar is completely melted to create an attractive caramel color and prepare for coloring the pork belly.
Step 3
Add red wine: After the rock sugar is melted, pour in 150 milliliters of red wine, stir evenly and bring it to a boil to let the unique flavor of red wine blend into the soup.
Step 4
Add pork belly: After the soup boils, add the pork belly and stir-fry for about 1 minute to make it initially absorb the taste of red wine and sugar.
Step 5
Add accessories and soy sauce: Put in ginger slices and scallion sections, then stir-fry to add fragrance; pour in 15 milliliters of soy sauce to further color the pork belly and enhance the appearance of the dish.
Step 6
Simmer: Pour in 500 milliliters of clear water, stir evenly, cover the pot, turn to low heat and simmer for forty minutes. During this period, the pork belly gradually becomes soft and rotten and fully absorbs the taste of the soup.
Step 7
Season and take out of the pot: When the soup is gradually drying up, add 1.5 grams of salt, stir evenly, then sprinkle 1 gram of pepper, stir a few times and then take out and plate to complete the production of red wine pork belly.