Home Style Pork Belly Easy Family Recipe

Hello everyone! Braised pork belly is easy to make, but many people still fail. Today I share a home-style method. The color turns red and glossy. Rich but not greasy. Very tasty and great with rice. Now follow my video to see how it is made. When cooking braised pork at home, choose thick three-layer pork belly. This cut has balanced fat and lean. It tastes better and not oily. Put the pork belly in a bowl. Add a handful of salt. Add some white vinegar. Rub it well by hand. Salt helps remove blood slime and impurities. Vinegar neutralizes odor and softens the surface, making it easier to remove smell later. Pour in warm water. Wash by hand. Soak for 10 minutes. This draws out blood and removes odor effectively. While soaking, prepare the vegetables. Slice a peeled carrot into chunks. Slice white radish into chunks. Prepare one potato. Cut it the same way. Time is up. You can see blood and impurities released. Rinse with clean water twice. Drain well. The pork is now clean and safe. Place on a board and cut into large cubes. Cut them slightly bigger. Because pork shrinks when frying, bigger pieces taste more satisfying. Place on a plate and set aside. I prefer a nonstick pan. Less sticking and easier control. It also locks in aroma. Spray a thin layer of oil, just enough to coat the pan. This prevents sticking and reduces excess oil. Place pork pieces evenly into the pan, one by one. Turn to low heat and fry slowly. Do not rush this step. Low heat renders the fat fully, reducing greasiness, and creates golden crispy edges. Many greasy mistakes happen here. When the bottom turns golden, flip each piece with chopsticks. Fry the other side until both sides are lightly golden, edges slightly curled, fragrant and well fried. Remove and set aside. Prepare a small clay pot. Add dried chili if you like spicy. Add two bay leaves. Add one crushed star anise. Add a small piece of cinnamon. Add two rock sugar cubes. Add five milliliters dark soy sauce. Add 10 milliliters light soy sauce. Add five grams salt. Four in one can beer 330 milliliters. Beer aroma balances richness and makes meat tender. Gently mix with chopsticks. Let meat soak evenly. Cover and simmer on medium low for 20 minutes. Next, use the pork oil to cook vegetables. Add all vegetables to the pan. Turn to low heat and stir fry slowly. Keep stirring so all vegetables coat in oil. Low heat frying removes moisture slowly and lightly browns edges. This prevents overcooking later. When vegetables wrinkle, edges lightly brown and feel slightly firm, remove and set aside. Now the pork is fully flavored. Smells amazing. The sauce is very rich. You may notice the pot looks emptier. Because I secretly tasted a few pieces. Remove the spices. Dear friends, making videos is not easy. I share simple home dishes every day. If this dish helps you improve cooking, please like, comment or share so more people can learn. Thank you for your support. Now add the vegetables into the pot. Arrange them around the pork so they absorb the meat flavor. Cover the lid. Simmer on low heat for 10 more minutes. Time is up, open the lid. The aroma bursts out. The pork melts in your mouth. That is all for today. See you next time. Wish everyone happiness every day.