Xuzhou-style braised pork belly has become incredibly popular, and replicating the deliciousness of the original restaurant's version is actually quite simple. This is the second time I've made it; friends who tried it the first time urged me to make it again for them. I really want to make it properly, because good food is meant to be shared with loved ones… After braising the pork belly until it's perfectly marbled with fat and lean meat, I sliced it up and paired it with my mom's homemade flatbread, and it became a delicious roujiamo (Chinese hamburger). My friend and her two kids thoroughly enjoyed it.
Materials
Steps for making Xuzhou-style braised pork (homemade version)
First, prepare the ingredients as shown in the picture (bay leaves are optional).
Soak and wash the pork belly, then cut it into thick slices with the skin on.
Boil the eggs first, then let them cool before using.
Therefore, dried bean products, shiitake mushrooms, etc., should be soaked in water.
Soak dried flowers and green beans in water and bundle them up.
Pan-fry the pork belly and eggs until golden brown on both sides (I used too much oil, so the color isn't very nice, but it doesn't matter much). Fry the eggs until they have a tiger-skin pattern.
Heat the oil used for frying the meat, then add ginger slices, scallion segments, garlic slices, star anise, and dried chili peppers and stir-fry until fragrant (optional).
Add the pan-fried meat and stir-fry briefly (optional).
First, pour the stir-fried meat into a pot, add an appropriate amount of water, add the stewing spice packet, and bring to a boil over high heat. For the sauce: light soy sauce, dark soy sauce, oyster sauce, and fermented bean paste in a 3:1:1:1 ratio (adjust according to the amount of ingredients). Once boiling, add a bottle of beer and an appropriate amount of rock sugar, and simmer for another ten minutes. Taste the broth for saltiness, then add more sauce and rock sugar. Continue simmering over high heat for 30 minutes, then add the side dishes and continue simmering for another half hour. Once the meat is tender, reduce the heat to low and simmer until the sauce thickens and the meat is soft and chewy.
I simmer it for a very long time, basically keeping the fire on all afternoon to thicken the broth, develop its aroma, and darken the color of the broth and vegetables.
Plated up, this is what it looks like after being reheated the next day, even more flavorful. The broth in the pot is delicious for stewing anything; I'm planning to stew tofu and cabbage for dinner.
Finely chop lean and fatty meat, add green peppers, and pour some broth over it. This delicious roujiamo (Chinese hamburger) is a favorite among kids.
My daughter loves it.
Tips for making Xuzhou-style braised pork at home
Taste the broth frequently and add seasoning.
