Braised Pork Belly in Clay Pot with Angelica Sinensis and Codonopsis Pilosula
There's a clay pot at home that's never been used. Today I saw it, bought some pork belly, and decided to try making braised pork belly in the clay pot tonight!
Ingredients
Steps
Blanch the pork belly in cold water
Blanch until foam appears on the meat
After blanching, rinse with cold water
Cut into pieces
Pan-fry in a hot pan until golden brown
Drain the oil
Caramelize the sugar. Rock sugar is best, but white sugar can also be used. Here, white sugar is used.
Coat with caramelized sugar and dark soy sauce for color
Place sliced ginger and scallions at the bottom, then the pork belly, star anise, bay leaves, and dried chili peppers. Pour in cooking wine (more is better) and light soy sauce (amount according to personal taste). Heat on high. (I like a bit of spiciness, so I added some dried chili peppers.)
After boiling for a while, add purified water. After boiling again, reduce to low heat.
My wife added some Codonopsis pilosula and Angelica sinensis (which have benefits like nourishing blood, regulating menstruation, relieving pain, moisturizing the intestines, anti-cancer, anti-aging, and immune-boosting effects).
No words needed—it's delicious! Tender but not greasy. Try a piece, let it sit overnight, and reheat for even better flavor!