What are the delicious practices of pork belly?

Pork belly, also known as "three-layered meat", is called "pork belly" because of its fat with muscles and fat and thin. This part of lean meat is also the most tender and juicy. The pork belly selected above has the most perfect proportion near the front leg, and the fat meat and lean meat are intertwined and the color is pink.

In cooking, there are many suitable cooking methods for pork belly, which can be cut into small squares or thick slices to burn, stew, stew and stir-fry, or made into meatballs or roasted whole.

To say the most delicious way, here are three recommended: braised pork belly, white meat with garlic paste and crispy roasted pork belly. The first two are traditional delicious practices.

Braised pork is to cut pork belly into large pieces and cook until the fat meat is soft and waxy and lean, highlighting the tenderness and smoothness of pork belly; Garlic paste and white meat are cooked pork belly, sliced and eaten with sauce, highlighting the original flavor and slightly chewy taste of pork belly; The last kind of crispy roasted pork belly is not common in China, which makes the pork belly taste more vivid while keeping the meat tender and juicy.

Braised pork

luckily

Braised pork is a very common home-cooked dish, which is cooked by every household, and the practices vary slightly from place to place. In the south, soy sauce is used for coloring, while in the north, it is the first choice to fry it brown ... This braised pork can be made into a thick oil-red sauce with soy sauce, soy sauce, yellow rock sugar and yellow wine (cooking wine), which is fat but not greasy, and it is very attractive to shake it on the table.

material

Pork (pork belly with three essence and three fertilizer) Pork is best with skin.

Proper amount of soy sauce

Proper amount of old pump

A handful of yellow (old) rock candy

Appropriate amount of yellow rice wine (cooking wine)

Small shallots, some ginger slices

working methods

1. Wash the pork belly and blanch it in a pot.

2. Wash and drain the blanched pork belly for later use.

3. Prepare appropriate amount of shallots, yellow rock sugar and ginger slices.

4. oil pan: put a little oil in the pan, add shallots when the oil is hot, and ginger slices will explode.

5. After frying in the oil pan, pour the pork belly and stir fry until the meat flavor floats out.

6. Add yellow wine (cooking wine).

7. Add soy sauce.

8. Add soy sauce.

9. Add yellow (old) rock sugar.

10. Add warm water without chopping and bring to a boil.

1 1. After the fire boils, simmer for about 45 minutes and stir fry several times.

12 later. 45 minutes, open the fire to collect the juice, it takes about 15 minutes before the soup thickens.

13. A bowl of thick oily red sauce was put on the table, and the braised pork with the flavor of ancient water town shook three times. Is it tempting?

skill

1. Recommended pork belly with skin. 2. Old color extraction, do not like the color is too dark, you can put less. 3. soy sauce for seasoning, pay attention to the amount of salt and light. 4. Be sure to put yellow rock sugar, so that the meat is bright and shiny. 5. Stew slowly when stewing, and be careful not to stick to the bottom when collecting juice. 6. Braised pork with Shanghai flavor, braised in thick oil, sweet. If you don't like sweets, you can increase or decrease the amount of sugar according to your own taste.