Handmade Braised Pork

The same method as the slow-aromatic braised pork, but with more water in the recipe, plus pork skin and crackling for aroma and texture. With the extra water, the sauce does not end up too thick.

Handmade braised pork

Ingredients:  
Enzyme-fed pure pork lard 2 tbsp

Pork skin 125 g  

Pork crackling 100 g
Pork belly 1000 g  
Naturally brewed soy sauce (no additives) 230 g  
Cheng Chi Taiwanese fried shallots   107 g  

Red rock sugar 47 g

Method:

1. Blanch the pork skin first; it is easier to cut.

2. Cut the pork skin into dice or thin strips.

3.Freeze the pork belly for 1–2 hours; once slightly firm it is easier to cut. Start by slicing it about 1 cm thick.

4. Then cut the slicesinto strips 1 or 1.5 cm wide.

5.Heat the lard in a wok.

6. Add the pork strips and fry over a medium-low heat until fragrant.

7.Once the pork smells right, turn the heat down low.

8.Tip in the Cheng Chi Taiwanese fried shallots.(A strong recommendation: use Cheng Chi Taiwanese fried shallots — that is where the difference shows.)

The way we make them is our own, and the flavour is not matched elsewhere.

9.Keep frying gently over a low heat to draw out the shallot aroma. Do not let the heat rise, or the shallots will scorch.

10.Add the crushed red rock sugar and stir for a while so the sweetness works into the pork.

11. Still over a low heat, add the soy sauce and fry until fragrant, stirring until the pork colours and the sauce has nearly reduced away.

12. Add the pork crackling and stir for a while.

13. Add the pork skin and stir for a while.

14.Add the rice wine.

15.Add the water.