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This traditional family-style braised minced pork is Mom's specialty. It's simple to make yet incredibly versatile in flavor. Not only does it enhance the taste of white rice, noodles, and vegetables, but the leftover sauce can also be used to braise other ingredients. It's a great helper for busy homemakers to save time and vary dishes, definitely a must-have all-purpose sauce in your kitchen!
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Prepare pork skin (if using) → Heat pot and pan-fry pork until golden brown → Sequentially add soy sauce, brown sugar, fried shallots, rice wine, water, and pork skin, then stir-fry → Bring to a boil, then reduce to medium-low heat and simmer for 20 minutes → Before serving, add white pepper powder and adjust saltiness
Prepare pork skin (if using) → Heat pot and pan-fry pork until golden brown → Sequentially add soy sauce, brown sugar, fried shallots, rice wine, water, and pork skin, then stir-fry → Bring to a boil, then reduce to medium-low heat and simmer for 20 minutes → Before serving, add white pepper powder and adjust saltiness
This traditional family-style braised minced pork is Mom's specialty. It's simple to make yet incredibly versatile in flavor. Not only does it enhance the taste of white rice, noodles, and vegetables, but the leftover sauce can also be used to braise other ingredients. It's a great helper for busy homemakers to save time and vary dishes, definitely a must-have all-purpose sauce in your kitchen!
If you like the collagen from pork skin, you can first add a little rice wine to the pork skin, steam it in an outer pot with 1 cup (240ml) of water until cooked, then dice it and set aside.
Heat a wok over high heat, then add an appropriate amount of cooking oil.
Add the coarsely ground pork belly, spread the meat evenly in the pan, and pan-fry over high heat until golden and crispy. Avoid flipping too frequently; wait until one side is golden brown before flipping, and continue until the meat is fully browned.
Next, add soy sauce and continue to stir-fry over high heat, allowing the meat to evenly color until a rich soy sauce aroma is released.
Add brown sugar, stir-fry evenly, allowing the special aroma of the brown sugar to infuse into the braised pork.
Pork skin is rich in collagen, which makes the braised pork smoother in texture. Those who don't like it can omit it.
Use high heat when pan-frying the pork, spread it flat, and let it sear undisturbed until golden and crispy; this is key to delicious braised pork.
When adding soy sauce for coloring, continue to stir-fry over high heat until a rich aroma is released; this will ensure beautiful color and flavor for the braised pork.
The amount of rice wine can be adjusted according to personal preference, and can even completely replace water to enhance the rich, mellow flavor of the braised pork.
The simmering time is about 20 minutes. You can also use a traditional electric rice cooker or a pressure cooker to save time, with equally good results.
Before serving, be sure to taste and adjust the saltiness to ensure the braised pork flavor perfectly matches your preference.
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