Braised pork, a classic Chinese dish with an attractive color and aroma, has always been a favorite on the home-cooked table. But in order to make a truly soft and flavorful, fragrant but not greasy braised pork, the traditional methods of blanching and stewing directly in water may not be able to fully show its charm.

Below, I'll teach you the secrets of braised pork, ditching the practices that can make the meat old or lose its flavor, and adopt a more refined cooking technique to make your braised pork a legendary wonton in the mouths of family and friends.

1. [Pay attention to the selection of materials]

Choosing pork belly is the key, preferably with three layers of meat with skin, fat and thin, so that the cooked braised pork can be fat but not greasy, thin but not firewood.

Cut the pork belly into evenly sized pieces to ensure that each piece of meat absorbs the spice and is heated evenly during cooking.

2. [Cold pot cold oil roasting]

Instead of blanching, use the method of cold oil in a cold pan, put the sliced pork belly pieces into the pan, and fry slowly over low heat until both sides are slightly yellow. Doing so locks in the juices and makes the meat charred on the outside and tender on the inside, while forcing out excess fat and reducing the greasy feel.

3. 【Sugar Color】

After frying the meat, add an appropriate amount of rock sugar (or sugar) using the remaining oil in the pan and slowly boil over low heat until the sugar color turns dark and presents a beautiful amber color. The pork belly is then quickly stir-fried to coat each piece of meat with an enticing sugar colour, which is a key step in the colourful and sweet taste of the braised pork.

4. 【Seasoning and cooking】

Add enough light soy sauce and dark soy sauce to adjust the color, and then add ginger slices, green onions, star anise, cinnamon and other spices, as well as a small amount of cooking wine to remove the smell and increase the flavor. The key here is to add less water, and instead use cooking wine, soy sauce and the fat of the meat itself to simmer, which will make the meat more delicious and more flavorful.

5. 【Simmer】

After the flavor is adjusted, turn to low heat, cover the pot and simmer for about 1 minutes to 0 hours, during which you can turn appropriately as needed to ensure that the meat is soft and delicious. This no-water or low-water cooking method allows the meat pieces to slowly simmer in their own juices and seasonings to achieve the ultimate softness.

6. 【Juice Extract】

When the meat becomes extremely soft and the soup is thick, turn on the high heat to quickly reduce the juice, so that each piece of meat is wrapped in a thick sauce and has an attractive luster. Finally, sprinkle with chopped green onion or coriander to garnish and serve.

In this cooking process, your braised pork not only avoids the aging of the meat caused by blanching, but also avoids the blandness and tastelessness that may be brought about by simmering with water. Every bite is full of happiness, soft and delicious, fragrant but not greasy, and will surely add an irresistible charm to your table. Try it out and let your family and friends get hooked!