How to make braised pork to have a melt-in-your-mouth experience?

No delicious food is complicated, it must be very simple, and the same is true for delicious braised pork.

Many people’s memories of melt-in-the-mouth braised pork are from their childhood. Why, because cooking at that time was relatively simple, as was the social environment at that time. I’m going to go a long way. Let’s talk about how to make braised pork that melts in your mouth. Braised pork. In fact, you only need to do three things, select the meat, add color, flavor and heat.

The meat must be pork belly. It is recommended to buy the more expensive black pig belly. It is fat and lean, not greasy, and the meat is fragrant and tender.

You don’t need to add so many seasonings to add color and flavor, just light soy sauce, dark soy sauce and rock sugar are enough.

The last key is the heat. Why is it easy to eat braised pork that melts in your mouth when you are a child? I want to mention something that has withdrawn from the stage of history in most families---briquette stove, do you still remember it? Use it to stew meat, the simmering heat is just right, the meat is moistened silently, and the meat slowly melts, it is really delicious!

So this is actually a very simple thing, but it is not simple because a lot of simple things are missing

Wash the skin-on pork belly and cut it into mahjong pieces block size. Prepare the seasonings. To be honest, if you want the braised pork to be delicious, there is only one secret. If you stew it for a long time, rock sugar and ginger are enough. However, some ingredients are more reliable. To bring out the flavor of the meat, it is recommended to use less seasoning.

Put the cut meat into the pot, add cold water to boil, skim off the foam, and cook until the blood is gone, that is, 5-10 minutes after boiling, drain the cooked meat. , put a little base oil in the pot and put the meat, stir-fry over medium-low heat until the surface of the meat appears golden brown, and finally add the ingredients together and stir-fry, so that the smell of the fried pork can be removed.

In order to fry the beautiful sugar color, add a few more pieces of rock sugar. After all, it is more than two kilograms of meat, but it really shrank quickly after frying. Don't panic when melting the rock sugar. You can start with medium heat. When the rock sugar is about to melt, be sure to lower the heat. Then wait quietly. The rock sugar will turn into the color of caramel, and then super beautiful bubbles will appear. At this time, the sugar is ready. At this time, you can add the fried meat and change the heat to medium to coat the meat with sugar color. Then add cooking wine, stir-fry, add light soy sauce and stir-fry again, without adding dark soy sauce, the color of rock sugar will be beautiful on its own.

Add enough boiling water and simmer. After the water boils, simmer on low heat for one and a half to two hours. The water should just exceed the pork. The meat was simmered for an hour, with carrots and a little salt added, and not much light soy sauce, so it was not very salty. Then it was stewed on low heat for 40 minutes, leaving some soup. If there is too much soup, switch to high heat to remove it. Time gives the meat a beautiful caramel color and a rich, rich aroma.