How long does it take to marinate pork belly?

Braised pork belly is usually soaked in salt water for 30 minutes, and then boiled on low heat 1 hour.

Scrape the pork belly with skin carefully with tweezers to remove the residual pig hair, wash it and cut it into pieces of appropriate size.

Boil water in the pot, blanch the pork belly with a spoonful of cooking wine, pick it up and wash it for later use.

Wash the pork belly with the skin facing down, put it in a hot pot, burn the skin into tiger skin lines, and then wash it.

Put a little oil in the pot, add rock sugar, stir-fry over low heat until the rock sugar melts, and then add a spoonful of sugar (the amount of sugar can be increased or decreased according to your accustomed sweetness).

Turn off the heat and stir-fry until the syrup is caramel or amber. It doesn't matter if there is no sugar bubble at this time. Add pork belly and coat each side with caramel evenly.

Add onion, ginger, cinnamon, kaempferia kaempferia and geranium, and stir well.

In this way, spices will not take away the fragrance of meat. Add a little salt and soy sauce, stir-fry evenly, then cook on medium heat 15 minutes, and turn to low heat for about half an hour to 40-60 minutes.

Matters needing attention in braised pork belly

1. When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2. Generally, monosodium glutamate is not added to the brine prepared by traditional methods, but most fresh brines are not delicious enough.

In addition, in recent years, people seem to have higher and higher requirements for umami flavor, so monosodium glutamate can also be added in the process of modulation.

It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.

Braised pork belly increases appetite and is beneficial to nutrition. Most pickled condiments have the functions of appetizing, strengthening the body, promoting digestion and resolving stagnation.

Therefore, the use of pickled raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of appetizing and stimulating appetite.

Improving immunity, delaying aging, preventing and treating cancer, lowering blood pressure, reducing blood fat and cholesterol, enhancing immunity, promoting digestion, protecting stomach and preventing diseases,

Reducing blood fat, helping liver to detoxify, preventing and treating cancer, relaxing bowels, strengthening bones and resisting pressure, strengthening brain and improving intelligence, protecting liver, preventing arteriosclerosis, preventing cancer, delaying aging and caring skin.