The Chef Says: Authentic Braised Pork Recipe, Spice Ratio Must Be Accurate! Quickly Collect and Save!
Does the pork belly flavor authentically represent the traditional taste and quality, or is it a mere imitation? The key lies in the scientific rationality of the recipe.
Pork belly spice blend:Select 60 grams of star anise, 40 grams of eight-flower spices, 40 grams of white ginger, 60 grams of cinnamon, 60-150 grams of black pepper, 50 grams of small fennel, 50 grams of fragrant leaves, 30 grams of cardamom, 30 grams of sandalwood, 30 grams of mountain yam, 50 grams of nutmeg, 5 grams of cloves, 10 grams of Chinese citrus peel.
Select the spices and place them in a muslin bag.
High-quality broth preparation
1 The amount of ingredients for a 30-kilogram broth: 4 kilograms of pork bones, 1 piece of chicken carcass, 100 grams of green onion, 100 grams of ginger, 20 grams of cooking wine, 35 kilograms of water approximately.
2 The pork bones and chicken carcass are soaked in water for 1 hour or more, then washed and prepared. Cut the pork bones in half to allow the bone marrow inside to be extracted.
3 Wash the green onions and ginger and break them with a knife.
4 Add water to the barrel, and add all the prepared ingredients and auxiliary materials to the barrel. Use a large fire to heat the water to a boil, then turn it to a small fire. Remove all foam on the surface with a large spoon. When the foam is basically removed, cover the pot with a lid and simmer for 4-5 hours, then remove all the contents of the broth. The high-quality broth is ready.
Caramelize sugar color
Carefully caramelize sugar color, and it is difficult to grasp the heat. Generally, you can see that the bubbles and color are brown red or slightly white smoke is acceptable. The following techniques are involved in caramelizing sugar color.
1 The correct ratio of caramelizing sugar is 250 grams of white sugar plus 200 grams of water and 25 grams of oil.
2 When selecting oil for caramelizing sugar, choose pure and translucent oil, such as salad oil or olive oil. The color of the oil should not be too heavy, such as peanut oil. It is not advisable to choose oil that generates bubbles when heated, such as soybean oil. It is absolutely not advisable to choose oil that is not heat-resistant, such as beef tallow, butter, palm oil, etc.
3 Place the pot on a fire, and pour in salad oil. Gently rotate the pot to coat it with the oil. At this time, the oil temperature should be about four or five tenths.
2. After the pot is coated with oil, pour in sugar and then pour in water, and continuously stir with a spoon. As the sugar color gradually changes, it will first become white, then yellow, and finally a reddish-brown color. This process takes about 1 minute.
During the caramelization process, always use medium heat and do not use small heat, because small heat will take too long to change, and the finished product will take too long. Large heat will easily burn, and it is difficult to control.
When people usually caramelize sugar color, they usually first pour in sugar and then pour in water, but some experienced operators believe that it is better to pour in water first and then pour in sugar and stir it before adding water or pouring water first and stirring it before adding sugar.
The caramelization of sugar is a test of the operator's experience and skill. If it is not done well, it will fail. If the caramel color is burnt, colored, or bitter, it is undoubtedly a failure.
Brewing broth
Place the spice bag and caramel color into the broth, boil over a large fire for a while, then remove the foam, and immediately reduce the heat and simmer slowly to complete it.
Brewing broth is getting better as it's brewed, but brewing broth is easy to spoil, so it's important to preserve it well!
1 After each brewing is finished, remove the spice bag and clean the remaining residue in the pot. Boil over a large fire for 10 minutes with a lid, then cool naturally without moving it.
2 If the broth has not cooled and solidified within 8 hours, continue to heat and boil for 10 minutes.
3 Long-term unused broth, after cooling and solidification, can be stored in the refrigerator.
4 If the broth is slightly dark, quickly pour in fresh chicken blood into the boiling broth, and if it still doesn't work after two times, throw the broth away.
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