Braised Pork
I used to make braised pork because my father-in-law loved it, but now I make it because my daughter enjoys it. Every time, I prepare two portions and have my child bring a bowl to grandpa. Although the elderly shouldn't eat greasy food, this tender and melt-in-your-mouth braised pork is something they crave if they don't have it for a while. Lately, meat has gotten a bit expensive, but that doesn't stop us—we still buy it when we need to! Two months ago, a slab of pork belly cost only about 15 yuan, but today at the supermarket, the same size of pre-cut pork belly was 45 yuan. Worried it wouldn't be enough, I also bought some quail eggs and potatoes 🥔. Stewing them together makes the dish less greasy, as the potatoes 🥔 and quail eggs absorb the fat from the pork belly, making the potatoes more flavorful and tender.
Ingredients
Steps
Wash and cut the purchased pork belly into chunks.
Boil in cold water with cooking wine and ginger slices to remove the gamey taste. Boil for about 5 minutes, then remove and drain.
Drain and set aside.
Heat oil in a wok, add a handful of white sugar, and stir-fry over low heat until the sugar turns brown and bubbly.
Add the pork belly to the caramelized mixture to coat it with color.
Pre-prepared ingredients.
Add scallions, ginger, cinnamon, star anise, and bay leaves to stir-fry until fragrant. Add two spoons of Pixian bean paste to stir-fry until the oil turns red. Add cooking wine, light soy sauce, and dark soy sauce, then pour in 3 large bowls of boiling water and simmer over medium heat.
Wash the quail eggs, boil in cold water for 5 minutes, then soak in cold water to make peeling easier.
Peel and cut one potato 🥔 into chunks, then soak in water to remove excess starch.
After simmering for 30 minutes over medium-low heat, add the potatoes and peeled quail eggs. Simmer for another 10 minutes or more, then season with salt and pepper before serving.
For the pork to be tender and flavorful, it must be simmered for at least 40 minutes.
Looks very appetizing.
The potatoes are also very tender.
Time to eat!