Hometown Braised Pork Belly

Taste: Sweet and sour; Cooking method: Steaming; Time-consuming: Several hours; Difficulty: Ordinary.

Detailed Steps for Cooking Hometown Braised Pork Belly

Wash the pork belly, remove the pig hair, and scrape it with a knife until the skin is very clean.

Soak the pickled vegetables in clean water for an hour, then squeeze out the water with your hands and put them in a bowl for later use.

Put water in a pot.

Cook the pork belly in the pot until the chopsticks can be inserted and then remove it and put it in a bowl.

In another bowl, mix soy sauce, ginger, and honey, and evenly spread the mixture on the cooked pork belly.

Marinate both sides for twenty minutes.

Put oil in a frying pan.

When the oil is hot, fry the marinated pork belly in the pan. Remember, 1. The skin should face down, 2. Cover the pan immediately after putting the meat in to prevent the oil from splashing out and scalding people.

Fry until the skin turns golden brown and then remove it.

After it cools down, cut it and put it in a bowl. Remember to place the skin side down and not to cut it randomly. Arrange it in order.

Add some soy sauce to the water used to marinate the meat.

Pour the sauce into the bowl with the pork belly.

1. Put oil in a frying pan and stir-fry the sugar until it turns golden brown. 2. Add the pickled vegetables and stir-fry. 3. Add some grass fruit powder, pepper powder, soy sauce, and chicken essence and stir-fry for five minutes. 4. Remove from the pan and put it on top of the pork belly.

Steam it in a steamer for three hours and then remove it from the pan. Flip the plate over and put the pork belly on it.