Hubei cuisine, known for its fresh ingredients and diverse flavors, has a special dish that stands out — Suizhou Braised Meat. This savory dish is filled with rich flavors that can elevate any meal. Here’s how to make it step by step.
Ingredients:
500g pork belly, cut into 2inch pieces
2 tablespoons cooking oil
4 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon sugar (preferably rock sugar)
23 slices of ginger
34 cloves of garlic, smashed
1 stick of green onion, chopped
1 star anise
1 cinnamon stick
Salt to taste
Water (enough to cover the meat)
Steps:
1. Prepare the Ingredients:
Cut the pork belly into uniform pieces. This allows for even cooking and flavor absorption.
Smash the garlic and slice the ginger to release their flavors.
2. Blanch the Pork:
Boil a pot of water. Once boiling, add the pork belly pieces. Blanch for about 35 minutes to remove impurities.
Drain and rinse the pork under cold water. Set aside.
3. Heat the Oil:
In a large pot or wok, heat the oil over medium heat. Swirl it around to coat the surface evenly.
4. Sear the Pork:
Add the blanched pork belly pieces to the hot oil. Sear the meat until it’s golden and slightly crispy on the edges. This step enhances the flavor of the finished dish.
5. Add Aromatics:
Once the pork is seared, add the smashed garlic, ginger slices, green onion, star anise, and cinnamon stick. Stirfry for 12 minutes until fragrant.
6. Incorporate the Sauces:
Add the soy sauce and rice wine to the pot. Stir well, ensuring the pork is coated in the savory liquid.
7. Add Sugar and Water:
Sprinkle in the sugar and stir to combine. Then, pour in enough water to cover the pork completely.
8. Simmer the Dish:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking.
9. Season and Reduce:
Once the meat is tender, taste the broth and adjust seasoning with salt if needed. If the sauce is too thin, remove the lid and increase the heat to reduce it, allowing the flavors to concentrate.
10. Final Touches:
Once reduced, the sauce should be thick and glossy, coating the braised meat beautifully. Turn off the heat and let it rest for a few minutes.
11. Serve:
Serve the Suizhou Braised Meat hot over steamed rice, garnished with chopped green onions for an added touch of flavor and brightness.
Enjoy your homemade Suizhou Braised Meat, a dish that encapsulates the essence of Hubei cuisine with its rich flavors and comforting aroma.