Special Braised pork belly

1. Prepare pork belly that is suitable for both fat and lean. I bought this from JD Fresh, a box of 450g, which is enough to make one meal. I placed the order on the evening of the 5th and it was delivered early on the morning of the 6th

2. Cut the pork belly into 2CM square pieces, which are too small to enjoy. The pieces must be slightly larger for better results. All the meat pieces here have been cut, just take them out and cut off the skin for convenience

3. Prepare ginger slices, scallions, garlic, and star anise

4. Put water in the pot, wash the meat and put it in a cold water pot. Bring it to a boil over high heat

5. After boiling, remove the foam. This meat is very clean with very little foam, and it can be stewed directly without any problem. However, this way, some oil can be removed after cooking

6. After boiling for two minutes, remove and drain

7. Do not stick to the pot, heat it up over high heat, reduce the heat to medium low, put the meat pieces in, add ginger slices and star anise, and stir fry together to remove oil

The oil in the pork belly has been fried out, and the surface of the meat pieces has also been fried to a yellow color

9. Use chopsticks to pick it up for later use

10. Start another pot. Because I wanted to stew for a longer time, I switched to a cast iron pot. I put a small spoonful of oil and a large spoonful of water in the pot, and melted the rock sugar over low heat

11. After the rock sugar has completely melted, boil it for a while and observe that the color has turned caramel

12. Put the meat chunks in, stir fry evenly, and coat each piece with sugar color

13. Add hot water until the amount of water reaches the meat chunks, then add the remaining ginger slices and scallions. Bring to a boil over high heat, add a small spoonful of soy sauce and some salt, and simmer over low heat

14. Cover the pot and simmer over low heat for about 45 minutes

15. When the water volume is halved, add garlic cloves. My children prefer garlic cloves in Braised pork belly, so I always add some. The garlic cloves stewed in Braised pork belly are also very delicious

16. After the soup gradually runs out, use a shovel to flip it frequently

17. Wrap each piece of meat in soup and collect the juice

18. At the same time, boil water in a soup pot, add some salt and fresh chicken juice to the water, heat the rapeseed until cooked, remove and drain the water, and lay it on the bottom of a plate

19. Delicious Braised pork belly can be served. This dish has just the right amount

20. Paired with a bowl of rice, there is meat and vegetables, and eating alone is also very satisfying! When taking this picture, the garlic cloves on top had already been picked up by my mischievous daughter. Fat but not greasy, the fat in the meat has been stir fried and stewed over low heat for a long time. It melts in the mouth and is slightly sweet. My children love this taste very much. Every time I said that my mother's Braised pork belly was the best!