The Easiest and Most Authentic Way to Make Red Braised Pork – Simple Method, Vibrant Red Color, and Not Greasy!
When it comes to red-braised pork, I believe everyone is very familiar with it. It's a favorite dish for many people, and red-braised pork is a delicacy that has been passed down through the ages. It's incredibly delicious, and despite its appearance, it's not greasy at all. Many people at home also make red-braised pork, and there are significant differences in how people prepare it. Today, I'm going to share a simple method for making red-braised pork, which results in a particularly vibrant color and a non-oily texture. Even cooking novices can successfully make it. Let's take a look at the detailed recipe below.
Ingredients: Pork belly, peppercorns, star anise, cinnamon stick, salt, sugar, aged cooking wine (dark soy sauce), cooking wine, five-spice powder, ginger slices, vegetable oil.
Instructions: First, prepare the pork belly. Then, thoroughly wash the pork belly. After washing, cut the pork belly into small pieces. After cutting the pork belly, add a pot of water to a pot, and after adding cold water, boil for about 5 minutes. When blanching the pork belly, also add cooking wine and ginger slices to remove the fishy smell and improve the texture of the pork belly. After blanching, remove the pork belly and set it aside.
Next, prepare a wok. Add a suitable amount of vegetable oil to the wok. When the oil is hot, add the sugar and stir-fry over low heat, continuously stirring to prevent the sugar from burning and sticking to the bottom. When the sugar is fully melted and turns into a rich caramel color, add the blanched pork belly and stir-fry thoroughly to ensure even coloring.
Once the pork belly is evenly colored, add water to cover the pork belly, then add star anise, cinnamon stick, and peppercorns. Add aged cooking wine, salt, cooking wine, and five-spice powder, and stir until well combined. Bring to a boil over high heat, then reduce heat and simmer for about 20 minutes.
