What are the delicious practices of pork belly?

Pork belly is also called "three-layered meat", which is called "pork belly" because of its fat with muscles and fat and thin intervals. This part of lean meat is also the most tender and juicy. The pork belly selected above has the most perfect proportion in the front part of the abdomen near the front leg, and the fat and lean meat are intertwined, and the color is pink.

In cooking, there are many suitable cooking methods for pork belly, which can be cut into small squares or thick slices for burning, stewing, stewing and frying, or made into meatballs, or roasted whole.

to say the most delicious way, here are three kinds to recommend: braised pork belly, white meat with garlic paste, and crispy roasted pork belly. The first two are traditional delicious practices.

Braised pork is to cut pork belly into large pieces and cook it until the fat meat is soft and waxy and the lean meat is not firewood, which highlights the tender feeling of pork belly. Garlic paste and white meat are cooked pork belly, sliced and mixed with sauce to eat, highlighting the original fragrance of pork belly and slightly chewy taste; The last kind of crispy roasted pork belly is not common in China, which makes the pork belly crispy while keeping the meat tender and juicy, making the taste of pork belly more distinct.

Braised pork

by Lucky Lotus

Braised pork is a very common home-cooked dish, which is cooked in every household, and the practices in different places are slightly different. In the south, soy sauce (soy sauce) is used for color matching, while in the north, it is preferred to stir-fry sugar ... This braised pork can be made into a pot of thick oil red sauce with soy sauce, soy sauce, yellow rock sugar and yellow wine (cooking wine).

materials

pork (pork belly with three fine ingredients and three fertilizers) is the best pork with skin

moderate amount of soy sauce

moderate amount of soy sauce

a handful of yellow (old) rock sugar

moderate amount of yellow wine (cooking wine)

small fragrant and lush segments, and some ginger slices

1.

2. Wash and drain the blanched pork belly for use.

3. Prepare a proper amount of shallots, yellow rock sugar and ginger slices.

4. oil pan: put a little oil in the pan, and when the oil is hot, add the shallots, and the ginger slices will burst into fragrance.

5. after frying in the oil pan, pour the pork belly and stir-fry until the meat flavor floats out.

6. add yellow wine (cooking wine).

7. put in soy sauce.

8. put in the soy sauce.

9. add yellow (old) rock sugar.

1. add warm water that has not been minced, and bring it to a boil.

11. When the fire boils, turn to low heat and simmer for about 45 minutes, and stir fry several times.

after p>12. 45 minutes, open the fire to collect the juice, and it will take about 15 minutes for the soup to be thick.

13. a bowl of thick oil red sauce, with the flavor of the ancient town of water town, is it tempting to put it on the table and shake it three times?

Tips

1. It is recommended to use streaky pork with skin. 2. Old extraction color, do not like the color is too dark, you can put less. 3. Raw extract flavor, pay attention to the salty and light dosage. 4. Be sure to put yellow rock sugar, so that the meat color is bright and shiny. 5. When stewing, simmer slowly, and be careful to stick to the bottom when collecting juice. 6. The braised pork with Shanghai local flavor is sweet in thick oil and red sauce. If you don't like sweet food, you can increase or decrease the amount of sugar according to your own taste.