Hello everyone, I am Wang Gang.
In this video I am going to share Chinese red braised pork with you
Let's hit it!
First off, let's warm up the wok until the smoke comes out
Prepare 400g of pork belly, put the pork into the wok with skin faced down
Remove the pork out of the wok when the skin is golden
The purpose of this step is to remove the unwanted skin smell of the pork
Then add water and wash the pork skin until it’s clean
Clean it properly and thoroughly, otherwise there will be bitterness
Next we start to boil the pork
Add some water in the wok
Place the cleaned pork inside
Add a few slices of ginger
Add 40g Chinese cooking wine
Add a few scallions
Cook for 15 minutes with maximum heat
During the boiling, remove the floating blood foam through
After 15 minutes, remove the pork and cool it down using clean water
The purpose of this step is to prevent oil being splattered during later stir-fry process
Cut the pork into your favorable size after cooling down
Next, let's prepare the Braised Pork’s side ingredients
Prepare 15 grams of ginger and cut into slices
Prepare a few scallions into a knot and put them in a bowl
Prepare 4 washed raw eggs
You may replace egg with pigeon eggs or quail eggs
Now let's prepare the spices
Add 2 star anises in the bowl
Add 2 Chinese cinnamons
Add 2 bay leaves
Finally add a few green Sichuan green pepper
Now let's start cooking.
First, let’s warm up the wok
After warm it up, add some vegetable oil
Pour the oil out after a few seconds (this step is professionally called “sliding the wok” in Chinese, the purpose of this is to prevent the food from sticking to the wok)
Then put the diced pork into the wok
Stir fry the pork with minimum fire for 6 minutes
The purpose of this step is to make the pork golden and less greasy
You should remove the excessive oil during the stir fry
After 6 minutes pour out the oil one last time and drain off the pork from oil
Now stir fry the spices and ginger slices
Add the pork back and stir fry everything for 30 seconds
The purpose of this step is to force the fragrant out of the spices
After 30 seconds, add 10g sugar color (You can also use 5g dark soy sauce for coloring if you don't have sugar color)
Now add 3g light soy sauce from the side of the wok
Stir fry for a few times
When the pork has the darker color, add 500ml beer
And add 400ml of water
Boil everything with maximum heat
When boiling, let's start the seasoning
Add 2g of salt
Add 2g of sugar
Add a pinch of white pepper powder
Now add the scallion knot into the wok
Turn down the heat a bit (the soup still need to be boiling)
Add the eggs, cook for 60 minutes
The purpose of 1 hour cooking is to make the pork reach the best seasoning taste
After 50 minutes of cooking, remove the scallions and the gingers
Remove the eggs and put them at the bottom of the plate
Using low heat to thicken the gravy sauce, this step may take 10 minutes
When gravy sauce is thicken, the pork is ready to be plated
Red braised pork is now finished