Old Shanghai Braised Pork, New Recipe for Braised Pork
Braised pork is something everyone is familiar with, but making a really great braised pork is not that easy. There are four key points to make it delicious: first, do not add water, as it will reduce the flavor and texture of the meat; second, skip dark soy sauce, but if the color is lacking, caramelize sugar instead; third, add a few red dates to enhance the flavor; and fourth, after adding wine, do not cover the pot immediately. Let the alcohol vaporize by simmering without a lid, so the final dish doesn’t have a sour taste. You can try my method; this version is suitable for both adults and kids. Even the sauce can be used to mix with rice — it’s truly plate-licking good. And for beauty-conscious women afraid of gaining weight, my method is especially recommended. The long cooking time ensures all the fat is rendered out, leaving only the gelatinous texture.
Ingredients
Steps
Clean the pork belly, bring water to a boil in a pot, and add the pork starting with cold water. Do not add it to boiling water, as this allows the impurities and blood to be removed more effectively. Boil for about 3 minutes after it starts boiling.
After blanching the pork belly, rinse it clean and cut it into 3✖️3 cm thick cubes for better flavor absorption. To make delicious braised pork, it must be cut into large chunks, often referred to as 'square chunks.'
Prepare scallions, ginger, cinnamon stick, and star anise for later use.
Heat a pot with a little oil. Add 50g of sugar and caramelize it on low heat.
After about 1 minute, the sugar will take on a light malt color.
Add the pork belly and stir-fry on high heat until every piece is coated with sugar color.
After about 3 minutes, when it smells fragrant, add the prepared scallions, ginger, cinnamon stick, star anise, and 50g of Mei Wei Xian Sauce. Stir-fry a bit to release the aroma.
Add 1500ml of Arla Shaoxing Wine and bring to a boil. Add 5 red dates to enhance the flavor. Remember not to cover the pot at this stage. Boil for 5-6 minutes to evaporate the alcohol. If you cover the pot immediately, the dish might end up sour. Afterward, cover the pot, reduce to low heat, and cook for 40–45 minutes.
When the time is almost up, remove the lid, discard the scallions, ginger, cinnamon stick, and star anise. At this point, the sauce should still be a bit thin. Increase the heat to thicken the sauce and add a little MSG and sugar to enhance the flavor.
Finally, plate the dish and serve. This is a dish loved by both adults and children. Even women will find it non-greasy because the fat has already been cooked out. The dish is incredibly tender, and the sauce paired with rice is simply irresistible. It will open your appetite instantly.