When using three-layer pork belly for braising, if not cooked properly, it tends to be too greasy, making the taste unpleasant and having a negative impact on health. Therefore, it is necessary to pay attention to the cooking method and try to release the excess fat inside, so that it not only tastes very fragrant but also helps to avoid excessive intake of fat and cholesterol.

Wash the main ingredients and seasonings clean and prepare them in a kitchen utensil.

Cut the pork belly into pieces the size of Mahjong tiles, wash it clean, add one tablespoon of cooking wine, soak for an hour, then drain and dry.

Take out the soaked and drained pork belly, place it in a wok, and stir-fry the meat pieces until slightly golden brown.

Add dried chili peppers, star anise, cloves, and ginger, and stir-fry until fragrant.

Add two tablespoons of cooking wine, stir-fry for a few seconds, then add soy sauce and cooking soy sauce, and stir well.

Then add boiling water to submerge the meat, transfer to a clay pot to stew for two hours and season with salt.

Boil the tender pork belly with rock sugar on high heat to reduce the sauce, swirl the pot without flipping.

Just until the sauce is evenly coated on the meat! Add some monosodium glutamate to enhance the flavor.

Finally, sprinkle some sesame seeds and coriander on top of the braised pork in Wanli, and the delicious braised pork is ready. Enjoy it to the fullest.

Precautions

This pork belly is not boiled but soaked instead, which is better for retaining the meaty aroma. However, it may be unacceptable for those with a strong preference for kitchen cleanliness. In fact, it can also be cooked after boiling. It depends on your preference.

Also, the process of caramelizing sugar has been changed; rock sugar is used at the end to reduce the sauce, which will enhance the color, aroma, and luster. If you are not accustomed to so much sugar, you can reduce the amount.

One must use a wok or a clay pot for stir-frying, as using only a wok will lack the tenderness and juiciness, and the sauce in a clay pot is not easy to reduce. It doesn’t have that rich and thick color.