Easy Red-braised Pork

Method8 steps

1. 1

   Prep the Ingredients

   食材预处理

   Cut the pork belly into large pieces about 4.5cm; cut the tofu skin into 2cm-wide strips; slice the ginger into 3mm-thick slices; use the white part of the scallion.

   猪五花肉切成约 4.5cm 的大块；豆皮切 2cm 宽；生姜切 3mm 厚片；大葱取葱白备用。

   ⏱10 min

   • 💡 Freezing the pork belly for 30 minutes to 1 hour makes it easier to cut evenly.五花肉冷冻半小时至一小时后更易切齐
   
2. 2

   Prepare the Aromatics

   准备配料

   Bring water to a boil; boil the quail eggs, peel them, and poke holes in the surface with a fork or toothpick to help them absorb flavor.

   烧开水；将鹌鹑蛋煮熟剥壳，并用叉子或牙签在表面扎孔以便入味。

   ⏱10 min

   • 💡 The more holes you poke, the better they absorb the sauce.扎孔越多越容易吸收汤汁
   
3. 3

   Blanch to Remove Odor

   焯水去腥

   Place the pork belly pieces in a pot of cold water, add cooking wine (Shaoxing), scallion, and ginger, and simmer for 15 minutes. Remove and drain.

   冷水锅中放入五花肉块，加入料酒、葱、姜，煮 15 分钟捞出沥干。

   ⏱15 min

   • 💡 Always start with cold water to draw out blood foam from the meat.一定要冷水下锅才能逼出肉里的血沫
   
4. 4

   Render the Fat

   煸炒出油

   Place two slices of ginger in the wok over medium-low heat. Add the pork belly directly without oil and sear all six sides until fat renders and the surface is lightly browned.

   锅中放两片生姜，开中小火直接放入五花肉，不放油，将肉的六个面都煎至出油且微焦。

   ⏱5 min

   • 💡 You can pour out the rendered lard and save it for other uses.煸出的猪油可以倒出留作他用
   
5. 5

   Caramelize the Sugar and Color

   炒糖色与上色

   Push the meat to one side, add rock sugar and stir until melted and caramelized. Then add 10ml light soy sauce, 15ml dark soy sauce, and 5ml cooking wine (Shaoxing), and toss to combine.

   将肉推至一边，加入冰糖炒至融化上色，随后加入 10ml 生抽、15ml 老抽、5ml 料酒翻炒均匀。

   ⏱3 min

   • 💡 Watch the heat when caramelizing the sugar to avoid bitterness.炒糖色时注意火候，避免发苦
   
6. 6

   Initial Braise

   初次炖煮

   Add boiling water until it covers the ingredients. Add 2 slices of ginger, 3 bay leaves, and 2 star anise. Cover and bring to a boil, then reduce to medium-low heat and braise for 40 minutes.

   加入烧好的开水没过食材，放入 2 片生姜、3 片香叶、2 个八角，盖盖煮沸后转中小火炖 40 分钟。

   ⏱40 min

   • 💡 If the pieces are cut too large, extend the braising time accordingly.如果肉块切得过大，需适当延长炖煮时间
   
7. 7

   Add Extras and Continue Braising

   加入辅料继续炖煮

   Add the prepared quail eggs and tofu skin, and continue braising over medium-low heat for 40 minutes.

   加入准备好的鹌鹑蛋和豆皮，继续中小火炖煮 40 分钟。

   ⏱40 min

   • 💡 Stir occasionally to prevent sticking.中途可适当翻搅防止粘锅
   
8. 8

   Reduce the Sauce and Serve

   收汁出锅

   Uncover the pot. When the sauce has thickened, increase to high heat to reduce. Add 2-3g salt, toss to combine, and serve.

   打开锅盖，待汤汁浓稠时转大火收汁，加入 2-3g 盐翻炒均匀后出锅。

   ⏱3 min

   • 💡 Do not reduce the sauce completely — a little leftover sauce is perfect for drizzling over rice.切记不可将汤汁完全收干，留点汤拌饭更好吃