This gang of braised pork ❗️ without water and spices is the same as Huang Lei

Learn to cook with celebrities, have you watched the variety show "Longing for Life"? Teacher Huang Lei's special braised pork in Shanghai really makes me want to move. As a northerner, it is the first time to make this slightly sweet braised pork without water and spices. However, thoroughly powdered. Fat but not greasy, the melt-in-your-mouth feeling is fantastic. Don't braise potatoes or bok choy. Just eat like this, and you will find that before you know it, you have eaten an extra bowl of rice! ⚠️ Remarks: Regarding whether the pork belly needs to be blanched, there are too many different sounds, blanching is mainly to remove fishiness and impurities, I personally think there is no need to be too entangled, how you get used to it. If the meat is very fresh, it can actually be left unblanched. ❗️ My little secret is to blanch the whole pork belly so that the fibers of the meat don't age quickly. Well, I actually learned it from a chef friend

Ingredients

Porkbelly 500 g

Rocksugar(dependingonpersonalpreference,atleastputahandfulinyourhand) appropriateamount

Salt appropriateamount

ginger 4 slices

lightsoysauce 4 spoons

darksoysauce 2 spoons

Huadiaowine(orricewine) 500 ML

Cooking Instructions

Blanch the whole pork belly. Put cold water in a pot, add an appropriate amount of green onion, ginger, Sichuan pepper and cooking wine, boil the water and skim off the floating powder, remove and wipe off the surface water.
âš ï¸ As for whether the pork belly needs to be blanched, I mentioned above, and everyone decides according to their habits and the freshness of the meat.
Cut the pork belly into small pieces and set aside
Fry the pork belly over medium-low heat until golden brown on all sides.
It will fry a lot of oil, don't throw it away, you can refrigerate it and store it as lard.
Pour a whole bottle of Huadiao wine or rice wine into the pot.
âš ï¸500ml of wine can stew about 700g of meat, of course, it depends on what kind of pot you use, and it can completely cover the meat.
Add a few more slices of ginger and wait for it to boil
Once boiling, pour the pork belly into the pan
Add light soy sauce and dark soy sauce
and cover with a lid, simmer over medium-low heat for 40-60 minutes
10 minutes before cooking, add rock sugar and salt to adjust the color and taste. The amount of rock candy depends on your taste, but at least let go of the amount of a handful in your hand.
Open the lid to collect the juice, the juice does not need to be too dry, and the soup bibimbap is quite delicious!
Braised pork out of the pot!
Fat but not greasy, melt-in-your-mouth taste, really good!
You'll love the taste!
Would you like to have a piece of it?
Hold back your saliva! Such a simple braised pork, make your own pot!