Braised Pork in Casserole

Braised Pork in Casserole

　　In Anyang, located in the Central Plains region, the local cuisine tends to be mild in flavor. However, in recent years, Sichuan, Cantonese, and Northeastern cuisines have successively made their way into the area. When dining out, locals enjoy ordering a bit of everything. Traditional local dishes like the "Eight Bowls" remain popular, especially for weddings and funerals. In terms of current tastes, Braised Pork in Casserole holds the most potential for continued popularity. Traditional snacks like "Three No-Sticks" and Fermented Flour Noodles are actually the most representative of Anyang’s culinary character.

　　How to Make Braised Pork in Casserole:

　　1. Peel 250g of pork belly (with ribs), slice it into pieces, mix with salted water and soy sauce, then add one egg, 100g of flour, and stir well with a starch slurry.

　　2. Heat 1000g of peanut oil in a wok until it reaches 70% heat. Add the prepared pork slices and deep-fry until they turn persimmon yellow. Remove and place them in a casserole bowl. Add star anise, Sichuan peppercorns, shredded green onions and ginger, and 250g of broth. Steam for 40 minutes, then remove the star anise, Sichuan peppercorns, and green onions/ginger. Turn the contents out onto a serving bowl, pour the sauce over the top, and serve. Characteristics of Braised Pork in Casserole: Persimmon-yellow in color, delicious and appetizing.