Huangtian Braised Pork
About This Recipe
Guangxi cuisine has a long history, and Huangtian braised pork is one of its representative dishes. The flavor is refreshing, making the most of the spicy, sour and mountain biscuit herbs. It is good at stir-frying, stewing, steaming and frying, which fully reflects the cooking wisdom of Guicai.
Ingredients List
- 500g pork belly
- 30g rock sugar
- 3 tablespoons soy sauce
- 2 tablespoons cooking wine
- 2 star anise
- 1 piece cinnamon
- Appropriate amount of onion and ginger
- Appropriate amount of salt
Cooking Steps
- 1. Cut the pork belly into 3cm square pieces and blanch in cold water to remove any blood foam. <
- 3. Add pork belly and stir-fry until browned
- 4. Add onions, ginger, star anise, cinnamon, cooking wine and soy sauce
- 5. Add hot water to cover the meat noodles, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.
- 6. Use high heat to reduce the sauce until it thickens, remove from the pot and put it on a plate
ck sugar and fry over low heat until caramel color.
Cultural Tips
Braised pork is one of the classic representatives of Gui cuisine, carrying rich regional food culture and cooking wisdom.
Ingredients
- Pork belly 500g
- Rock sugar 30g
- 3 tablespoons soy sauce
- Cooking wine 2 spoons
- 2 star anise
- 1 piece cinnamon
- Onion and ginger appropriate amount
- Salt as appropriate
Instructions
- 1. Cut the pork belly into 3cm cubes, blanch in cold water to remove the blood foam