Is it better to make braised pork with top or bottom pork belly? Which pork belly is better for braised pork?

We all know that braised pork is a delicacy made from pork. Its meat is tender and delicious, and tastes great. It is very popular among people. Many people will cook braised pork at home. The quality of the meat used in making braised pork is very particular, and most people will use pork belly. So should we use upper or lower pork belly for braised pork? Let's take a closer look!

Which kind of pork belly is suitable for braised pork

When choosing pork belly, you should generally choose the "lower pork belly", which is thin but has distinct layers of fat and lean. You should choose pork belly with a layer of fat and a layer of lean, so that the braised pork tastes good.

Braised pork is really delicious, but it is not recommended that you eat too much, after all, it is high in cholesterol. If you don't eat it often, it is better to choose pork of better quality. It is best to choose pigs that have been raised for a longer time. The skin of the pig is thick and fat.

"Red Braised Pork" is a delicious Chinese specialty and a popular dish that is praised by many people. It is loved for its bright red color, sweet and soft texture, fat but not greasy, and slightly chewy texture.

Do you soak the braised pork in water before cooking?

Generally, it needs to be soaked for a while, so as to retain the meaty aroma of the pork belly to the greatest extent and restore the authentic pork belly.

Most people will directly pour away the blanching soup of pork belly, because the blanching will leave a lot of blood and fishy smell in the soup. However, the real authentic braised pork has a very strong meaty aroma, so in order to retain the meaty aroma of the pork belly more fully and strongly, the blanching soup of the pork belly should also be fully utilized in cooking. In order to make the blanching soup more delicious and can be reused for a second time, everyone must first soak the pork belly in warm water and add vinegar to remove the fishy smell. Soaking in warm water can accelerate the release of blood from pork, and adding a little white vinegar is to remove odor and sterilize, so that the blood and fishy smell in the pork belly can be removed to the greatest extent before blanching, and the freshness of the blanching soup can be retained. Of course, all the floating foam that appears during blanching must also be removed.

How to make braised pork

Main ingredients: pork belly with skin, soy sauce, cooking wine, garlic, ginger, dark soy sauce, salt

step:

1. Soak the fresh pork belly in cold water for a while to squeeze out the blood, then blanch it in cold water.

2. After blanching, rinse the pork belly with cold water, wash it clean and dry it.

3. Get the non-stick pan ready, put the pork belly in the pan and fry at low temperature so it is less likely to stick to the pan. If it is not a non-stick pan, add oil and fry.

4. The frying time mainly depends on the amount of oil. When the meat is hot and starts to produce oil, you can increase the heat appropriately. After all, time is precious, right?

5. When the frying is almost done, pour out the excess oil or if there is a lot, you can put it in a bowl, which is lard. Then wash the fried meat with water to remove the excess oil in the pan, which is healthy.

6. I usually don’t stir-fry sugar color because I think it’s unnecessary, because it’s healthy braised pork, right? Because you still need a lot of sugar to stir-fry sugar color. For a good taste, just put a small piece of rock sugar.

7. Put the pork belly in the hot pot, wait until the temperature is high, add the meat, let the cooking wine and meat fully mix, it looks very feel, and makes you feel delicious. I will also add cooking wine when blanching, which will also make the meat less meaty and more refreshing.

8. Add various seasonings and water until the meat floats, start to boil over high heat and then simmer over low heat.

9. Collect the sauce, serve the dish, and you are done.