- Pork belly is delicious this way. It is not fried or steamed. It is soft and glutinous, delicious and fat but not greasy. It is more delicious than braised pork . Raw pork is a kind of meat that we often see on our dinner table. It can be cooked in a variety of ways and paired with various ingredients to make delicious food. Generally speaking, everyone loves lean pork very much. Relatively speaking, fatty meat is relatively unpopular. Pork belly is actually a mixture of fat and lean meat, which can make delicious food. For some dishes, it happens that you need fat and lean meat to make it. With a soft, glutinous and refreshing taste, braised pork is a particularly traditional dish. But eating braised pork all the time will inevitably make you feel greasy, so people need to learn other ways to make pork belly, so that they can eat more healthily and deliciously. What I share with you below is a sauce recipe , the sauce recipe is Suzhou 's unique delicacies taste salty and sweet, melt in the mouth and are fat but not greasy. The taste is extremely good. The relatively greasy pork belly is cooked in this way. The dishes are particularly good for the spleen and appetizers. , according to the feedback from my family, the pork belly made in this way is the most delicious way to make pork belly. Let’s learn this Suzhou sauce recipe together.
Ingredients: 650 grams of pork belly, 100 grams of vegetable hearts, appropriate amount of oil, appropriate amount of salt, appropriate amount of old rock sugar, appropriate amount of rice wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of soybean paste, appropriate amount of oyster sauce, appropriate amount of red fermented bean curd juice, appropriate amount of onion and ginger, Appropriate amount of peppercorns and appropriate amount of corn starch.
Production process: First step, remove the prepared square pork belly, use a knife to scrape the stains on the pork skin, use a sharp knife to poke some small round holes, clean it,
Second step, keep the cooking pot dry, pour Add peppercorns and salt, stir-fry, sprinkle the mixture evenly on the cubed meat, rub it with your hands, and marinate for 3 days. If the temperature is relatively hot, store it in the refrigerator.
The third step is to soak the marinated pork belly in water for a long time to remove the salt smell, and then wash it carefully.
Step 4: Add water to the pot. After the water boils, add the prepared pork belly, blanch for 3 minutes, turn off the heat and take it out.
Step 5: Add cold water to the pot again, add pork belly, add ginger, garlic and rice wine, bring to a boil and boil for 5 minutes to remove the foam, then reduce to low heat and simmer for 30 minutes.
Step 6: Take out the pork belly, let it cool slightly, then cut off the edges to make the pork belly more neat. Step 7: In a clean small plate, add soybean paste, red fermented bean curd juice, oyster sauce, light soy sauce, rice wine and dark soy sauce. Apply the adjusted sauce evenly on the pork belly and let it sit. In the eighth step, put a layer of green onions on the bottom of the pot, add the pork belly, add rock sugar, and the sauce used to cook the meat, bring to a boil, then turn to low heat and simmer until crispy. Take out and set aside.
The ninth step is to blanch the vegetable hearts in boiling water, place them on a vegetable plate, put the pork belly on top, thicken the sauce in the stone pot with water starch, pour it on top of the meat, and you are ready to eat.
cooking tips: 1. Since the pork belly has already been marinated with salt at the beginning, there is no need to add salt when cooking later. When cooking pork belly in a stone pot, you must put some green onions in the bottom pot. It can ensure that the bottom of the pan is non-stick, and the sauce made by placing the pork belly with the skin and meat facing up will be more beautiful. 2 Pork belly is delicious when cooked in this way. It is a traditional Suzhou local dish with sauce. No need to fry or steam. I will teach you how to make it easily. It is soft and glutinous, melts in the mouth, fat but not greasy. It is better than braised pork. It also needs to be delicious, it’s really delicious.
