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54 lines
1.9 KiB
Markdown
54 lines
1.9 KiB
Markdown
# Hunan-Style Home-Cooked Braised Pork
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Hunan-style home-cooked braised pork is soft and glutinous in texture, rich but not greasy.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Pork belly with skin
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- Dried millet peppers 🌶 (adjust according to preference)
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- Ginger
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- Light soy sauce
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- Dark soy sauce
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- Bay leaves
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- Cinnamon bark
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- Star anise
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- Rock sugar
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- Cooking wine
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- Salt
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- Rock sugar (for locking in moisture and coloring)
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- Cooking oil
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- Boiling water
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## Quantities
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This recipe serves 2 people.
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- Pork belly: 500g
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- Cooking oil: 10g
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- Bay leaves: 5 pieces
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- Ginger: 3 slices
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- Cinnamon bark: 1 small piece
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- Rock sugar: 6 pieces
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- Cooking wine: 20g
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- Light soy sauce: 5g
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- Dark soy sauce: 2g
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- Salt: 2g
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- Star anise: 3 pieces
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## Instructions
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* Wash the pork belly with skin and place it in a pot with cold water. Add 2–3 slices of ginger to remove the gamey odor. Bring to a boil, then remove the meat and rinse off the white foam with cold water.
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* Cut the pork belly into 1.5cm x 1.5cm cubes.
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* Heat the pot, add the oil, and stir-fry the rock sugar over low heat until it turns caramel-colored. Add the cut pork belly and stir-fry over medium heat to coat evenly with color.
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* Add the prepared ginger, star anise, cinnamon bark, light soy sauce, dark soy sauce, cooking wine, dried millet peppers, and salt. Stir-fry over low heat for 1 minute, then add boiling water until the meat is submerged.
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* Cover and bring to a boil over medium heat, then reduce to low heat and simmer slowly for 30 minutes. During the simmering process, stir every 10 minutes to prevent sticking.
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* When the sauce has reduced to one-third of its original volume, increase the heat to medium to thicken the sauce before serving.
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## Additional Notes
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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