My father is an authentic Shanghai man who cooks authentic local dishes. Dad's braised pork is always thick with red sauce. When I didn't want to eat when I was a child, I used the sauce for bibimbap, and I could eat an extra bowl of rice. What I want to share today is my dad's recipe. I have slightly improved the method and dosage. This is a simpler version that doesn't need to be fried with sugar. The cooking time will be longer, but the fat will not be greasy. The little fairies who are afraid of fat can also enjoy it. I cooked this time with 100 knots and eggs, if you don't like it, you can leave it out. I usually only cook it once for a long time, so the amount of cooking will be larger, and there will be more things added.  

Ingredients:

Pork Belly with Skin              3lbs

Yellow wine                          1cup

Light soy sauce              ;             1cup (for flavor)

Old soy sauce              ;             1Cup (for grading)

Yellow Rock Candy              ;         3/4cup

Ginger                              3-5slices

Scallions                          a little

Hot water              ;             Half pot

Additional toppings:

Boiled eggs (peel and make a few cuts good taste) span>

Hundred-page knots (dry 100-page knots should be soaked a few hours in advance, as long as the middle knot is soaked softly, fresh 100-page knots should be washed a little with water)

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Steps1,

Pork belly and cut into large pieces Each piece is about one inch wide, remember the meat During the cooking process, the water will continue to shrink, and it will not break when cut into large pieces.

Steps2,

Heat a pan over medium heat, add a little oil (not too much oil, wait for the pork belly to produce a lot of oil), sauté the ginger slices and shallots until fragrant, then fry the pork belly to seal, fry until both sides change color That's it.  

Steps3,

The starting order of seasoning is: rice wine, light soy sauce, dark soy sauce, and finally rock sugar. Stir each next one a little.  

Steps4,

Add half a pot of hot water, make sure to cover the meat and then add more, bring to a boil, and turn to low heat1< span class="s2">hours, and stir fry several times. (Be sure to use hot water. If cold water is suddenly added to the fried meat, the temperature of the pot will drop immediately, and the meat will tighten and become old. Not tasty)

If eggs are added or if they are boiled, after 15mins15 join in.  

Steps5,

Boil for an hour and then turn to high heat to prepare the juice. The juice should take about 10-15minutes. At this time, be careful to watch the fire, overcook it will burn, if you like juicy, you can cook for a short time.  

A bowl of pork belly with thick oily red sauce is out of the oven, and it will shake three times when you pick it up with chopsticks.  

Small walks

-Skinned pork belly is better.

-I use Frying Seal so the meat is not watered. I have said before that the function of Frying Seal is to fry the meat at high temperature. Lock in the gravy moisture to ensure that the meat doesn't dry out when simmering later.

-Light soy sauce is the main source of flavor, and dark soy sauce is colored. If you don't like too strong color, you can reduce the amount of old soy sauce. Servings smoked.

-Be sure to use yellow rock sugar, the color of the flesh will be bright, you can reduce the amount if you are afraid of sweetness, but you cannot replace it with white sugar .

-This cooking method can be used in braised pork ribs, pork trotters, and the ingredients can also add bean skin, dried bean curd, and dried cuttlefish.

About harvesting— Why do I need to add so much water before? If the water is not enough, when the juice is collected, it may not be a bowl of thick tapioca, but a bowl of lard. Add a little more water, and the meat can be simmered until crispy without letting the juices evaporate early. As soon as the fire dried up, there was a beautiful sauce with thick oily red sauce⬇️⬇️⬇️

For dinner with meat, the other two dishes should be lighter, stir-fried white radish with garlic sprouts and stir-fried fungus loofah with scallops.  

Hope you like it😘!