The fragrant Pork Braised in Brown Sauce has always been the favorite dish of food lovers. Fat but not greasy, it’s tender, flavorful and delicious. If you want to cook it well, the color of the sugar, seasoning and reducing liquids are all very important. Before cooking, a pot of cold water should be prepared, then put the pork in, boil the water and the pork together. Remove the froth during the boiling. Then put the oil in the pot, stir-fry the pork and add sugar to stir fry. You can first dissolve the sugar, slowly heat and stir fry, wait for the sugar to turn into a brownish color, then add the pork to fry. You can also add the sugar directly to the pork and let it slowly dissolve when stir fry. This braised pork has a sweet taste. The amount of sugar can be adjusted according to your own taste. Once the sugar is first fried, the fork will look very bright. The taste of salt is much easier than the taste of sugar to be absorbed. So, you should first use sugar to fry the pork and then add soy sauce. Pumping. Cooking in a pressure cooker can make the fork quickly become tender, and finally use high heat to reduce liquid.
My husband and I can’t forget this dish after eating it in China. When I returned back to US, I tried to learn how to make it. I went to a Chinese supermarket and bought spices, soy sauce, pork belly, and tried to make it. It took about 45 minutes and my kids finished it in 5 minutes. It was just amazing!