What kind of pot is used to make braised pork delicious? Can I use a frying pan to make braised pork?

We all know that the method of making braised pork in brown sauce is quite particular, especially the selection of ingredients and the use of pots and pans. Many people will make braised pork in brown sauce at home, and most of them will use a casserole to stew it. So can braised pork in brown sauce be made with braised pork in brown sauce? Let's take a closer look!

What kind of pot is generally used to cook braised pork

When choosing a cooker, a casserole is the best choice. In addition, you can also use a pressure cooker or electric pressure cooker. The casserole has good heat preservation performance and only needs a small fire to keep it in a slightly boiling state, which is conducive to the tenderness of the meat. Pressure cookers and electric pressure cookers can also accelerate the tenderness of the meat.

Why braised pork is not cooked in a frying pan?

In order to make the braised pork melt in your mouth.

There is no pressure in the wok, so even if you stew it for 1 hour, it will not melt in your mouth. Therefore, the pork belly needs to be transferred to a casserole or even a pressure cooker together with the broth to stew. Under the high-pressure environment, the pork belly can be easily stewed to be soft and glutinous, and it will also be more flavorful. This is the key to making the braised pork "melt in your mouth"!

How to make braised pork

1. Prepare the ingredients

Prepare 2 pounds of fresh pork belly. Choose pork belly with distinct layers and even fat and lean meat. This kind of meat tastes better and is not greasy.

Prepare about one and a half pieces of ginger, one star anise, 50 grams of rock sugar, and some cooking wine

Ginger can remove fishy smell and enhance fragrance, star anise can increase the meaty flavor, and rock sugar can neutralize the taste and add color.

The ingredients are ready, now let’s start cutting them.

2. Cutting

Cut the pork belly into 2 cm square pieces. If possible, lay the pork belly flat and freeze it for easier cutting. Cut it into even sizes! Flatten the ginger and set aside.

3. Processing

First, put the cut pork belly into a pot and rinse it with cold water. Why do you need to rinse it?

The specific reasons are as follows:

1. If you stir-fry fresh braised pork directly, the meat will be deformed and the surface will be cooked, but the inside will not be fully heated. The taste will be much worse if it is boiled. Put the cut braised pork into the pot with cold water to heat it slowly and evenly, so that it can be heated faster and more evenly when stir-frying.

2. However, the meat smell is quite fishy and there are many impurities! The oil inside is also difficult to force out, so it tastes oily.

3. The quality of meat is not as good as before, but the smell of watery meat is too strong, which affects the taste and flavor.

So it is recommended to rinse it with water. Add a little cooking wine when rinsing to force out the fishy smell of meat, and then cook it thoroughly until there is no blood. Pour out and drain the water for later use

4. Cooking

Heat the pan, scald the pan with cold oil, add a spoonful of oil, put the blanched pork belly into the pan and stir-fry until both sides are golden brown and the oil from the meat is fried out.

Then drain some of the oil, leaving the oil and meat in the pot.

Add ginger, star anise, rock sugar and cooking wine, stir-fry until fragrant, add appropriate amount of light soy sauce, and add enough water to cover the meat.

Bring to a boil over high heat, then turn to low heat and simmer for 40 minutes. When the meat is soft, turn to medium heat to reduce the sauce. When the sauce thickens, you can serve.

A dish of braised pork with good color, aroma and taste is ready. It is very delicious!