Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, 卤三层肉 braised pork belly. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
This is my recipe for braised pork belly, a very popular dish in Chinese cuisine. Although it may take a little while to make, the taste is excellent and. This is a vegetarian recipe for a traditional Chinese dish - Braised pork belly!
卤三层肉 Braised Pork Belly is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. 卤三层肉 Braised Pork Belly is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have 卤三层肉 braised pork belly using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make 卤三层肉 Braised Pork Belly:
- Get 三层肉 Pork belly (300g)
- Get 马铃薯 Potato (1-2)
- Get 红萝卜 Carrot (1)
- Prepare 蒜头 Garlic (4 cloves)
- Make ready 酱清 Light soy sauce
- Take 酱油 Dark soy sauce
- Get 胡椒粉 Pepper powder
You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait. Both Pork Belly and Pork Trotter are my favourite parts of meat which I love to use them for either Braised Pork Belly In Soy Sauce (卤肉) or Ginger Vinegar Trotter (猪脚醋). To be frank, I love the soft and jelly like "fats and skin" on them which makes it a good source of collagen in some sinful ways. Pork belly is a bit like a layered cake.
Steps to make 卤三层肉 Braised Pork Belly:
- 把三层肉，马铃薯和红萝卜切小块。放入压力锅 Cut pork belly, potato and carrot into small pieces. Put into pressure cooker.
- 加入蒜头 Add garlic
- 加入一汤匙酱清，一汤匙酱油，少许胡椒粉。煮15分钟。 Add 1 tablespoon of light soy sauce, dark soy sauce, some pepper powder. Cook for 15mins.
Even if you have a good ratio of cake to frosting, it doesn't mean much if the cake itself is tough and dry. The most obvious is that the pork belly is preshrunk, so when you cut it into cubes and braise it, the shape stays intact. But the really great thing about pork belly is that it can be so many other things aside from just bacon. You can smoke it, braise it, cure it… hell you can even Most belly you'll find will be skinless and it's possible to caramelize the very top layer of the fat and turn it crispy. For a pork-rind level of crispiness.
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