Homemade Delights: Braised Abalone Pork
Red Braised Pork is a home-cooked dish that everyone loves, and its taste is not affected by calorie intake. Adding fresh abalone makes it fragrant and chewy, with a beautiful appearance. Even if it's presented for a banquet, it can hold its own.
Ingredients
Abalone 10 pieces; Pork belly 350g; Sugar 30g; Green onions to taste; Ginger to taste; Star anise 2; Light soy sauce 2 spoons; Dark soy sauce 1 spoon; Cooking wine to taste; White sesame seeds a little
Abalone Red Braised Pork Recipe
- Live abalone rinse clean, use a stainless steel spoon to scrape a little along the shell, extract the abalone meat, remove the internal organs and don't leave it, leave the abalone meat similar to Picture 4
2. Use a toothbrush to brush off the black edges of the abalone.
3. Cut the abalone surface into flower shapes, which is convenient for flavor absorption and also makes the finished product beautiful.
4. Pork belly wash clean, cut into mahjong-sized pieces.
5. Put the cut pork belly into a pot, pour in cold water to cover the meat pieces, bring to a boil over high heat, then cook for about 1-2 minutes until there are bubbles, take the meat pieces out, rinse the meat pieces with hot water to remove the surface foam, then drain the water.
6. Take a clean pot, put the abalone meat into it, use a small fire to slowly extract the pork belly oil, until the meat pieces are slightly golden brown, turn off the fire, first put the meat pieces on a plate, and the remaining lard stays in the pot.
7. Slice green onions and ginger, and wash star anise. Add sugar to the pot that just extracted lard, use a small fire to slowly melt the sugar until it turns into caramel color (this step is called 'caramelization', be careful not to overheat and the color will be bitter), pour in the pork belly pieces, and stir-fry over medium-fire for a few times to evenly coat the sugar on the meat pieces.
8. Add green onions, ginger and star anise and add 1 spoon of dark soy sauce (because the caramel color has been cooked before, so I like a dark and oily red sauce, so I added a little), 2 spoons of light soy sauce and cooking wine to taste, stir-fry until mixed.
9. Add hot water to cover the meat pieces, bring to a boil over high heat and then reduce the heat and simmer for 45 minutes to 1 hour, if you like a softer texture, you can extend the time according to your preference.
10. 10 minutes before serving, put the abalone into it to simmer, then quickly turn off the heat and quickly reduce the juice (if the juice hasn't been reduced after 10 minutes, first take out the abalone and then continue to reduce the juice).
11. Plate it, sprinkle white sesame seeds and green onion chopped for decoration.
12. Let's eat!
Tips
1. Using crystal sugar gives it a more glossy appearance.
2. When cooking meat pieces that have floated foam, use hot water, cold water will expand and contract, which will make the meat stiff and affect the taste.
