Shandong cuisine, known for its rich flavors and hearty dishes, holds a special place in Chinese culinary tradition. One of the standout recipes from this region is the beloved braised pork in a pot, a dish that is not only delicious but relatively simple to prepare. This dish encapsulates the essence of Shandong cooking, highlighting the art of slow braising to develop deep, complex flavors.
Ingredients
To truly savor the essence of Shandongstyle braised pork, gather the following ingredients:
Pork Belly: 500g, cut into chunks
Soy Sauce: 2 tablespoons (both light and dark)
Shaoxing Wine: 2 tablespoons
Rock Sugar: 1 tablespoon
Ginger: 3 slices
Garlic: 3 cloves, crushed
Star Anise: 2 pieces
Cinnamon Stick: 1 piece
Scallions: 2, chopped
Water: Sufficient to cover the meat
Salt: To taste
Cooking Utensils
To prepare this delightful dish, you will require the following cooking utensils:
1. HeavyDuty Pot or Dutch Oven: Ideal for even heat distribution and slow cooking.
2. Wooden Spoon: Perfect for stirring without damaging your pot.
3. Cutting Board and Knife: For chopping and prepping ingredients.
4. Measuring Spoons: To ensure accurate ingredient proportions.
5. Lid for the Pot: Essential for braising to retain moisture.
Method
1. Prepare the Pork: Start by blanching the pork belly chunks in boiling water for a few minutes. This step helps remove impurities and excess fat. Drain and set aside.
2. Sauté Aromatics: In a heavyduty pot, heat a small amount of oil and sauté the ginger, garlic, and scallions until fragrant. The goal is to release their essential oils, creating a flavorful base for the braise.
3. Brown the Pork: Add the drained pork belly pieces to the pot. Stirfry until the meat is browned on all sides, sealing in the juices and enhancing the flavor.
4. Add Seasonings: To the pork, mix in the soy sauces, Shaoxing wine, rock sugar, star anise, and cinnamon stick. Stir well to coat the meat evenly with the rich flavors.
5. Braise the Dish: Pour in enough water to cover the pork, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about one to one and a half hours. This slow cooking method allows the meat to become tender and absorb all the flavors.
6. Finish and Serve: After the braising time is complete, check the seasoning, adding salt if necessary. You can serve the braised pork with steamed rice or vegetables, allowing the rich sauce to enhance each bite.
This simple yet flavorful dish showcases the heartiness of Shandong cuisine. Enjoy the comforting aromas wafting through your kitchen as you savor a taste of traditional Chinese flavors.