Ingredients:
Braised pork
Pork (belly - cubed and ribs)
Medium onion - sliced
4 cloves garlic - minced
2 tbsp ginger - julienned
3 tbsp light soy sauce
1 tbsp dark sauce
Brown sugar (according to your sweetness preference)
4 star anise
1 cinnamon stick
Salt
Chili oil
1 cup of chili powder
1 cup of vegetable oil
2 star anise
1 cinnamon stick
8 pcs cardamom
3 tbsp sichuan peppercorns
1 bay leaf
2 tsp salt
Braised Pork
Season the pork with salt and shallow fry them until they turn brown. Set aside.
On the same pot/pan, sauté the onion, then garlic and ginger.
Pour a cup of water (or chinese cooking wine) and deglaze the pot; scraping all the flavors at the bottom.
Put back the pork as well as the other ingredients (light and dark soy sauce, sugar, star anise, cinnamon stick).Boil and simmer until the pork is tender. Add water accordingly. You can remove the bones before serving as an option.
Serve with either rice or egg noodles and put slices of cucumber, green onions, and chili oil.
Chili oil
Heat the oil in a pot (low heat).
While the oil is heating up, toast the aromatics (star anise, cinnamon stick, bay leaf, peppercorns). Be sure not to burn them. Once they are smoking put them in the oil and let them sizzle (not fry) for at least 5 minutes.
Cool it down for a couple of minutes before transferring it to the jar with the chili powder and salt.
Put some star anise, cinnamon and bay leaf.
VERDICT
WILL: Abbey’s hobby is to cook and day-by-day he is flourishing this talent of him. Last week he cooked Asian Braised Pork.
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| Braised Pork with Slice Cucumber and Chili |
VERDICT
WILL: Abbey’s hobby is to cook and day-by-day he is flourishing this talent of him. Last week he cooked Asian Braised Pork.
Oh darn! The pork is tender, sweet and a spike of saltiness. The star anise and cinnamon became the main factor of this dish. It’s aroma gives a huge factor on it.
This is the pork version of beef pares! Love it! Thanks baby! My personal chef. 😍