Main Ingredients:
Pork Belly: As needed; Chestnuts: As needed; Ginkgo Nuts: As needed.
Seasonings:
Scallions: As needed; Ginger: As needed; Sugar: As needed; Yellow Wine: As needed; Dark Soy Sauce: As needed; Star Anise: As needed; Cinnamon: As needed; Bay Leaves: As needed; Light Soy Sauce: As needed.
Taste: Sweet and Salty; Cooking Method: Braising; Cooking Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Improving the Texture of Braised Pork Belly
Start with two pounds of pork belly, remove any remaining hair with tweezers, and clean the skin with a knife.
Cut into cubes about 2 centimeters in size.
Soak to remove blood, then wash thoroughly with clean water.
Prepare scallions, ginger, cinnamon, star anise, and bay leaves.
Boil the meat in cold water in a pot, skim off any blood foam with a spoon.
Once the water boils, remove the meat. Keeping the heat on prevents blood foam from sticking to the meat.
Heat oil in a pan, add sugar. Using rock sugar is better for a shiny finish on the meat.
Simmer the sugar on low heat until it caramelizes, then add the meat.
Stir-fry the meat over medium-high heat, add wine, add scallions and ginger.
Add dark soy sauce and stir-fry for color.
Add cinnamon, star anise, and bay leaves.
Pour in boiling water, ensuring it covers the meat. You can add more water, but do not add more during the braising process. Braise on low heat for about an hour.
Peel chestnuts, freeze them in the freezer, and blanch them in hot water before eating.
Peeled chestnuts.
Ginkgo nuts.
Peeled ginkgo nuts.
After braising for about an hour, add the chestnuts.
Then add the ginkgo nuts.
Continue to braise on low heat for another half hour.
Finished product.
