Pork belly will only be braised? These 7 methods are more satisfying! The entrance is fat but not greasy, more fragrant than braised pork
The way of pork belly can be described as ever-changing and varied. Today, I will share with you 7 delicious ways of pork belly. When you want to eat meat, it is so satisfying. your favorite.
First Course: Potato Pork Belly
Ingredients: potatoes, pork belly, green and red peppers, ginger, garlic, light soy sauce, dark soy sauce, oyster sauce, white sesame seeds, salt, chicken essence
- Peel 2 potatoes and cut them into small cubes. After cutting, soak them in water to prevent oxidation. It can also soak the excess starch to make the taste more refreshing. A small piece of pork belly is cut into small cubes for use; green 3 red peppers each, washed and cut into small circles for later use.
Chop some ginger and garlic.
Heat the oil in a pot, pour in the pork belly, stir fry the oil, add ginger, garlic, dried chili, and bean paste to fry until fragrant.
Then pour in the diced potatoes, stir-fry evenly over high heat, and season with light soy sauce, dark soy sauce, and oyster sauce, mix well and continue to stir-fry.
Then add green and red peppers and stir fry for 1 minute, add salt and chicken essence to taste, stir well and turn off the heat.
Sprinkle a handful of white sesame seeds before serving, and the delicious pork belly roast potatoes are ready.
Second course: Stir-fried Pork Belly with Mushrooms
Ingredients: pork belly, mouth mushroom, millet pepper, ginger and garlic
Sliced pork belly;
Cut millet pepper into rings, mince ginger and garlic;
Wash the mushrooms, remove the stems, and cut them into slices with a knife;
Pour an appropriate amount of water into the pot, add a teaspoon of salt, pour in the cut mushrooms, blanch for 1-2 minutes, remove and drain the water for later use;
Pour oil into the pot and heat it up, pour in ginger and garlic and saute until fragrant, pour in pork belly and stir-fry, add millet pepper after slightly yellowing, then add blanched mushrooms, add a spoonful of soy sauce, a spoonful of oyster sauce, and finally add Add a pinch of salt and stir fry for 1-2 minutes.
The third course: Steamed Pork with Noodles
1 catties of pork belly, an appropriate amount of squeezed pepper, half an old pumpkin, cooking wine, sugar, salt, light soy sauce, sweet noodle sauce, minced ginger, minced garlic
1 catties of pork belly, slice first, don't cut too thin, don't cut too thick, the thickness determines the final taste of the entrance, too thin, it will be rotten with chopsticks, too thick, it will be very greasy to eat, all After cutting, put into a larger bowl;
Add cooking wine, sugar, salt, soy sauce, sweet noodle sauce, minced ginger, minced garlic, and mix well to make the pork belly more flavorful;
Then add steamed meat powder in small amounts and many times. We use pressed peppers for steamed meat here, some are rice noodles, and some are cornmeal. Our family prefers to eat pressed peppers made from rice noodles. The taste is more delicate, until each slice The pork belly can be coated with a layer of squeezed pepper. Now put it aside and marinate for half an hour;
At this time, let's prepare half an old pumpkin, peel it first, then cut it into pieces, clean it and drain the water;
After the pork belly is marinated, you can put it on the pot. First, put a layer of old pumpkin in the steamer, and put the meat in piece by piece. This old pumpkin powder steamed pork is my mother's name to eat. The sweetness of the pumpkin is matched with the salty aroma of the pork belly, and the hot and sour taste of the squashed peppers. It is indeed very fragrant;
After everything is set, you can start steaming. Cook on high heat until the water boils and then turn to medium heat for 1 hour. Now you can turn off the heat and serve the pot. Sprinkle some chopped green onion while it is still hot.
Mmm, it smells so good! Both the pork belly and the old pumpkin are completely steamed and softened. The taste is glutinous and fragrant, crisp and refreshing. After the combination of the pressed pepper and the meat, there is no greasy taste of the meat, only the sweetness of the meat mixed with the pumpkin is left. Fat and thin, soft and delicious, it is really super delicious and super delicious!
Fourth course: Stewed quail eggs with pork belly
Ingredients: 1 piece of pork belly, 2 catties of quail eggs, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of oyster sauce, appropriate amount of onion, ginger and garlic, star anise, cinnamon, bay leaf
First, bring a pot to boil water, pour in the quail eggs and cook, cover and cook for 5 minutes. The quail eggs are relatively small and easy to cook. After they are cooked, remove them and put them in cold water to cool down. set aside for later use;
Next, we prepare a piece of pork belly. We must choose this kind of fat and thin, so that the taste will be soft, waxy and not greasy. We first cut the pork belly into pieces; then put it in the pot, what is in the pot? Don't put it at all, just turn on the fire and heat it up, and then we rub the meat skin against the bottom of the pot back and forth, so that the pig hair can be burned off, and the pig skin can be taken out as long as it is slightly blistered;
Then pour cold water into the pot, pour in the pork belly, add cooking wine, ginger slices, onion knots, and pepper to remove the fishy smell. After the fire is boiled, we first skim off the foam, and then continue to cook for 8 minutes. The pork belly can be cooked for a while longer. Cook some fat, it will not feel greasy when eating;
After cooking, take it out and wash it with clean water to clean all the floating foam on the surface, and then control the moisture;
Heat the oil in a pan, add a small amount of rock sugar and stir fry over low heat until it becomes brown, then add the pork belly and stir fry quickly over medium and low heat, stir fry until it is coloured, add star anise, cinnamon, bay leaf, onion ginger and garlic and stir well; stir fry evenly; Add 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and just enough water to cover the pork belly after the aroma is released. After the fire is boiled, we can cover the pot, and then turn to medium and low heat and simmer for 30 minutes;
After 30 minutes, pour in the quail eggs and cook, then add a spoonful of salt and some pepper to taste, stir evenly, cover the lid and continue to simmer for half an hour; after half an hour, the soup in the pot will also be After drying, the color of the pork belly has become super beautiful. Finally, sprinkle some white sesame seeds and spring onion for decoration, and the fragrant Yuanbao braised pork is ready.
The color is ruddy, the taste is not greasy or greasy, and it is super soft. There are also super delicious quail eggs, which are also very delicious. Eating it with pork belly can not only absorb the rich and delicious soup, but also neutralize the taste, making it delicious and delicious.
The fifth course: Fried pork belly with cabbage
Ingredients: cabbage, pork belly, onion, ginger and garlic, half a spoon of soy sauce, a spoon of soy sauce, salt, chicken essence
Wash the cabbage with clean water, tear it into strips by hand, do not chop it with a knife, so that the fried cabbage tastes better;
Slice the pork belly. The pork belly I used is cooked in advance until half cooked, and then sliced and fried. The advantage of this is that the meat is not easy to fry and dry out, and the taste is better and not greasy;
Cut onion, ginger and garlic for later use;
Pour an appropriate amount of oil into the pot. When it is 80% hot, pour the chopped pork into the pot and stir fry. When the surface is slightly golden, pour in the chopped onion, ginger and garlic and continue to stir fry for half a minute;
When the pork is almost cooked, put the cabbage into the pot and stir fry. When it is five mature, add half a spoon of light soy sauce and a spoon of soy sauce, and continue to stir fry evenly. When it is half cooked, add the right amount of salt and chicken essence and stir fry evenly, and then it's ready to serve.
The sixth course: glutinous rice with pork
Ingredients: pork belly, glutinous rice
Wash the pork belly, put it in the pot to cook for a while, use chopsticks to poke the pork belly hard, if it can be inserted directly, you can pick it up. After removing it, poke some small holes on the pork skin with a toothpick to make it easy to taste ;
Then fry the pork belly in the oil pan until the color turns golden brown, remove it, and cut it into large pieces;
We prepare another bowl: add 1 spoon of sugar, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 spoon of pepper, mix well and set aside for later use;
Put the glutinous rice into the pot and steam it, then take it out and let it cool;
Put the pork belly in the steaming bowl, place the skin side down and the meat side up, neatly and evenly, then spread the cooked glutinous rice and press it tightly, pour the sauce from the top, and then put it in the steamer In the pot, turn to medium-low heat and steam for about 50 minutes;
When the time is up, you can take out the pot. Take a plate and buckle it on the bowl of the meat. Quickly turn it upside down. The fragrant glutinous rice is ready. The gravy is rich, the glutinous rice is sweet and soft, and the pork belly is fragrant and not greasy. Make a few more at a time and store in the fridge to chill, and then reheat when you have guests.
Course 7: Twice-cooked pork
Ingredients: pork belly, garlic sprouts, ginger, chili bean paste, tempeh, green onions, soy sauce, sugar, chicken essence
Put the pork belly in a pot with cold water, add ginger slices and green onions to remove the fishy smell, cook until chopsticks can penetrate the pork, remove it and let it cool;
Cut the garlic sprouts into sections, shred or slice the ginger, cut the garlic into small pieces, and cut the meat into thin slices of about 3 mm;
Pour an appropriate amount of oil into the pot. After the oil is hot, stir-fry the pork belly in the pot. When the meat is slightly curled, push the meat to one side, add bean paste and a little fermented fermented fermented fermented bean paste, stir well, and stir-fry the red oil. , to color the meat slices, add some raw extracts, a little pepper, add garlic sprouts, fry until broken;
Finally, add sugar and season with chicken essence, and it's ready to serve.