Nine ways to prepare braised pork – which one is your favorite?
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I. Spicy Reused Pork: Instructions: Slice ginger and chop green onions. Heat water in a pot, add bay leaves, cooking wine, ginger slices, and green onion segments. Drop in the pork belly and, once the water boils, add hawthorns. Cook the pork belly until it is 80% done, then remove it from the water. Let it cool down before slicing it into thin pieces for use later. Wash the garlic sprouts and cut them into segments; also slice the green and red peppers as well as the garlic； Pour some oil into the wok, add sliced garlic, and stir-fry it with Pixian Doubanjiang until fragrant. Add pork belly and stir-fry for a few moments, then season with soy sauce. Add sugar, green garlic sprouts, and red and green peppers, continuing to stir-fry. Before serving, drizzle in an appropriate amount of sesame oil. http://image98.360doc.com/DownloadImg/2016/07/0815/75524266_1II. Garlic-Infused Pork Belly
Method: Gently scratch the surface of the pork belly with a knife to remove any dirt, then cook it in boiling water containing scallions, ginger, and Sichuan pepper until it can be easily pierced with chopsticks. Cut the green garlic sprouts in half and blanch them in boiling water. Once the pork belly has cooled, slice it thinly. In a wok with a little oil, slowly stir-fry the slices until they turn slightly yellow and start to curl, and the oil is released. Add a spoonful of fermented black beans sauce and a spoonful of sweet soy sauce. Continue stirring-frying until the meat takes on color. Add the drained green garlic sprouts and wood ear mushrooms, then add a spoonful of sugar. Stir-fry until the green garlic sprouts also take on color. Before serving, add shredded red peppers and salt for seasoning. http://image98.360doc.com/DownloadImg/2016/07/0815/75524266_2
III. Fermented Black Beans Sauce-Infused Pork Belly
Ingredients: Pork belly, green garlic, sweet soy sauce, soy sauce, cooking wine, sugar, Pixian Doubanjiang, fermented black beans, ginger slices, scallion segments. Wash the pork belly. Put ginger slices, scallion segments, and star anise in a wok with enough water. Bring to a boil, then add the pork and cook for about 10 minutes. Remove it from the water, rinse it briefly with cold water, and drain. Slice the meat thinly. Cut the green garlic, red peppers, and scallions into segments. Slice the ginger and garlic. Heat oil in a wok, add a little oil, and stir-fry the meat slices until they start to curl and the oil is released. Leave some oil in the wok, then stir-fry the scallions, ginger, and garlic until fragrant. Add one tablespoon of Pixian Doubanjiang, half a tablespoon of sweet soy sauce, and one tablespoon of fermented black beans sauce to create a reddish oil. Add the pork belly and red peppers and stir-fry evenly. Add cooking wine and a little sugar, then stir-fry. Add the green garlic segments and stir-fry until they are just cooked. http://image98.360doc.com/DownloadImg/2016/07/0815/75524266_3
IV. Rural-Style Stir-Fried Pork
Ingredients: Cooked pork belly, sliced into thin pieces; red and green peppers, cut into small pieces; green garlic, cut into segments; carrots, cut into thin slices. Heat oil in a wok over low heat and add the pork slices to extract the oil. Continue stirring-frying until the meat becomes transparent and starts to tighten up. At this point, most of the oil has been extracted. Remove the meat and set aside. Use the remaining oil to stir-fry all the other ingredients except for the green garlic until they become fragrant. Add the pork belly slices and stir-fry for a while. Now, add all the other seasonings. Before serving, sprinkle in the green garlic segments. http://image98.360doc.com/DownloadImg/2016/07/0815/75524266_4
V. Onion-Infused Pork Belly
Method: Slice the pork belly, cut the onion into chunks, cut the red peppers into chunks, cut the green garlic sprouts into segments, cut the dried peppers into segments, and slice the garlic. Put the pork belly in a wok and fry it over low heat until both sides are golden brown. Remove it from the wok and set aside. Add a little vegetable oil to the wok. When the oil is hot, add fermented black beans and Pixian Doubanjiang, stirring-fry until a reddish oil is produced. Add garlic and dried peppers and stir-fry until fragrant. Add the pork belly slices and stir-fry over high heat. Add the onion and red peppers and stir-fry. Then add a little salt and soy sauce. Add the green garlic sprouts and stir-fry evenly. Before serving, add a little chicken essence. Finally, turn off the heat and drizzle in a little sesame oil. http://image98.360doc.com/DownloadImg/2016/07/0815/75524266_5
VI. Pleurotus Ostreatus-Infused Pork Belly
Ingredients: 400 grams of pork leg meat, with 60% lean and 40% fat. Add a little scallions, ginger, and cooking wine to the wok. Put the pig’s hind legs in cold water to blanch them, then cook over medium-low heat for about 15 minutes, until a chopstick can be inserted through them easily. After cooking, take the pork out and let it cool down, then cut it into slices about 3 mm thick. Cut the enoki mushrooms into slices 5 mm thick and heat them in the microwave for 3 minutes to remove excess moisture. Cut the green onions into diagonal segments. Once the pan is hot, add 30 g of vegetable oil and stir-fry the enoki mushrooms over high heat until they are golden brown on all sides. Add the pork slices and stir-fry until they curl up and turn golden on the edges. Move the pork slices and enoki mushrooms to one side of the pan, add 10 g of chopped green onions and 25 g of Pixian Doubanjiang, and stir-fry to produce red oil. Then add two tablespoons of sweet soy sauce and stir well. Pour in 10 g of soy sauce, sprinkle in the green onion segments, and stir for a few more moments. http://image98.360doc.com/DownloadImg/2016/07/0815/75524266_6
7. Pork with Fermented Tofu
Method: Put the pork belly in cold water, add a few slices of ginger and green onion segments, and bring to a boil. Then reduce the heat and continue cooking until a chopstick can be easily inserted into the meat. Let it cool down before slicing it. Heat a pan, add an appropriate amount of oil, and stir-fry the Doubanjiang until it becomes fragrant. Add the sliced pork belly and stir-fry. When the Doubanjiang is evenly coated on the pork belly, add the fermented tofu pieces and continue stirring. Add an appropriate amount of light soy sauce and a little sugar. Stir well, then add green and red peppers as well as garlic cloves. Continue stirring, then add an appropriate amount of salt. Before serving, add green onions and stir well before placing it in a bowl. http://image98.360doc.com/DownloadImg/2016/07/0815/75524266_7
8. Pork with Young Ginger
Method: Wash the pork belly thoroughly. Put water in a pot, bring it to a boil, then add the pork belly and ginger slices. Cook until the pork belly is 90% cooked, then turn off the heat. Soak the pork belly in the broth until it cools down. Wash the young ginger and cut it into slices, while cutting the bell peppers into segments. Once the pork belly has cooled completely, slice it. Heat a pan, add a small amount of rapeseed oil, and add the pork belly slices to release oil. Set aside, leaving some oil in the pan. Add Pixian Doubanjiang and stir-fry to produce red oil. Return the pork belly to the pan and stir well. Add 1 tablespoon of dark soy sauce, half a tablespoon of sweet soy sauce, and 1 tablespoon of cooking wine. Add the sliced young ginger and bell pepper segments, along with an appropriate amount of sugar. Add 1 tablespoon of five-spice powder and stir well. Adjust the salt level as needed. http://image98.360doc.com/DownloadImg/2016/07/0815/75524266_8
9. Pork with Green Onions
Method: Heat a clean pan, place the pig skin in the pan and cook until its surface turns golden brown. Scrape off any impurities from the skin using water. Add water to the pan, along with ginger, garlic cloves, green onion segments, and Sichuan peppercorns. Bring to a boil and let it simmer to develop flavor. Cook the pork until a chopstick can be inserted through it. Take it out and freeze it in the refrigerator for 3 to 5 minutes. Chop the ginger and garlic into small pieces, and cut the green onions into small segments. Chop the Doubanjiang and fermented black beans finely. Take the frozen pork out and slice it while it’s still cold on the outside but warm on the inside. Add oil to the pan, put in the pork slices, along with the chopped Doubanjiang and fermented black beans. Cook over medium heat until the pork slices curl up. Push the pork to the edge of the pan, add ginger and garlic and stir-fry until fragrant. Add sweet soy sauce, soy sauce, and chicken powder, stirring well until evenly flavored. Add an appropriate amount of salt. Finally, add the green onion segments and stir until they are just cooked. http://image98.360doc.com/DownloadImg/2016/07/0815/75524266_9