Shanghai Benbang Braised pork belly
2024-04-04 14:34:27 14581
Braised pork belly is available all over the country. However, in recent years, the most popular Braised pork belly is the Braised pork belly in Shanghai, which is marked as "our gang". The Braised pork belly in Shanghai best reflects the characteristics of thick oil and red sauce. Except for wine, soy sauce and sugar, it does not add any other seasonings. In Shanghai, it is "authentic". It is made of fat but not greasy, crisp but not rotten, sweet but not sticky, thick but not salty taste by means of heat kungfu.
Details of ingredients
Technique
Steps to make Shanghai Benbang Braised pork belly
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1. Wash the pork belly, cut it into 2.5cm square pieces, and soak it in water and wine for 15 minutes.![]()
2. Prepare dark soy sauce, scallions, ginger slices, and rock sugar.![]()
3. Clean the pot and let it sit on the heat (without adding oil), then pour in the drained pork belly.![]()
4. Stir fry continuously with a spatula for 5 minutes.![]()
5. Stir fry until the inner layer of the fat naturally precipitates oil, the meat surface is dry and yellowed, and the meat texture slightly shrinks.![]()
6. Cook in dark soy sauce.![]()
7. Stir fry and color.![]()
8. Pour in cooking wine.![]()
9. Add scallions and ginger slices.![]()
10. Pour in about 2000 grams of hot water.![]()
11. Pour in vinegar.![]()
12. Boil over high heat until the water boils. At this point, a layer of black and red foam appears on the water surface. Skim off the foam with a spoon.![]()
13. Cover and simmer over low and medium heat for 40 minutes. Use chopsticks to easily pierce through the skin of the meat, pour in rock sugar, and gently flip the pieces of meat.![]()
14. Simmer until the rock sugar melts, continue to cook for 5 minutes until the soup is half dry and becomes thick and shiny. Serve.![]()
15. Simply install the tray.
