Should salt be added to braised pork at the end? When is the best time to add salt to braised pork?

Braised pork in brown sauce is a common delicacy, and people from many places like to eat it. The cooking method of braised pork in brown sauce is quite particular, especially the use of ingredients and condiments. When making braised pork in brown sauce, salt is usually added. So should salt be added first or later? Let's take a closer look!

Should braised pork be salted first or later?

The time to add salt is also critical. It is recommended to add salt 10 minutes before serving. Do not add salt at the beginning, as it will cause the meat to tighten and affect the taste.

"Red-braised pork" is a delicious Chinese famous dish and a popular dish praised by many people. It is loved because of its bright red color, sweet and soft taste, fat but not greasy, and slightly chewy. In order to make the red-braised pork melt in your mouth, you need to pay more attention to the skills and steps of the cooking.

How to make braised pork

Ingredients: 500g pork belly, 4 slices of ginger, 1 small piece of cinnamon, 2 star anise, a few dried chilies, 1 knotted shallot, 25g rock sugar, some light and dark soy sauce, some salt

Production steps:

1. Soak the meat in clean water for 1 hour, changing the water 3 times;

2. Heat the pan over medium heat, place the pork belly skin side down against the bottom of the pan, press it tightly and slowly pull it back and forth until the skin turns light yellow;

3. Use a knife to scrape the skin of the pork while it is still hot, clean it and cut it into cubes of about 3 cm (if it is too big, you can cut it into 2 cm cubes)

4. Add a little peanut oil to the bottom of the cold pot, add 25g of rock sugar, stir-fry slowly over low heat until the rock sugar melts. When the bubbles turn from large to small, quickly pour in the processed pork and stir-fry. Add ginger, cinnamon, star anise and dried chili peppers, stir-fry until fragrant, and add appropriate amount of light soy sauce and dark soy sauce.

5. After the pork is colored, add boiling water and scallion knots, transfer to a stew pot and simmer over low heat for about 1 hour;

6. After the meat is stewed until tender, transfer it to a wok, add salt to taste, and cook over high heat until the sauce thickens.

Tips for making braised pork

“Use less water and slow fire, it will be delicious when the fire is just right”, these thirteen words are the secret formula for braised pork.

1. Add enough hot water at one time, do not add water in the middle.

2. Bring to a boil over high heat, then turn to low heat and simmer, keeping it at a slight boil. Do not open the lid frequently.

3. It usually takes 50-60 minutes. Be patient. You can’t eat hot tofu in a hurry.