Pork belly
How to cook Delicious braised pork?
Delicious braised pork
Delicious braised pork
This braised pork is super delicious, friends make it by hand^_^
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Portions:
Calories: 1409kcal
Ingrédients
- 500 g Pork belly
- 10 g thick soy sauce
- 5 g Crystal sugar
- 5 g Shallot
- 5 g ginger
- 3 g Star anise
- 3 g salt
- 10 g Cooking wine
- 20 g vegetable oil
Instructions
- Wash and cut pork belly
- Put half a pot of cold water in the pot, and the meat in a pot under cold water. After the water is boiled, cook on high heat for two minutes, remove and rinse with warm water, and drain the water.
- Heat the pot and put the oil, add star anise and ginger slices when the oil is 50% hot and saute.
- Add the pork belly and stir-fry on high heat until golden fat emerges from both sides of the meat. Use a spatula to remove part of the oil.
- Put the soy sauce and stir fry for coloring, about a minute or so.
- Add the cooking wine and sauté until fragrant, add salt, sugar, add hot water to cover the meat, put a green onion knot in the pot, turn to a low heat and simmer for an hour.
- When the time is about, turn on high heat to collect the sauce, add chicken essence to season, stir fry a few times and then sprinkle with chopped green onion to start the pot.
- Arrange the fragrant braised pork on a plate and start eating
Notes
Braised pork should be simmered for a while to make it more crispy. Pay attention to the amount of salt to avoid too much saltiness. Essence of chicken can be put or left according to personal taste, and it is also delicious. If you like the melt-in-mouth feeling, simmer for an hour and a half after boiling on high heat.
Nutrition
Apports nutritionnels
Delicious braised pork
Quantité par portion
Calories 1409
Calories des lipides 1287
% des apports journaliers*
Fat 143g220%
Lipides saturés 56g350%
Choléstérol 180mg60%
Sodium 942mg41%
Potassium 484mg14%
Carbohydrates 5g2%
Fibre 1g4%
Sucre 3g3%
Protéines 24g48%
Vitamine C 1mg1%
Calcium 22mg2%
Fer 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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