Nightyan Drunken Braised Pork

Nightyan Drunken Braised Pork

　　Main ingredients: 1500g skin-on pork belly.

　　　　Accompaniments: 100g potato cubes, 1 piece of ginger, 1 bundle of scallion sections, 2 dried chili peppers, 2 cardamom pods, 1 star anise, a little fennel, 10 small mustard greens. Seasonings: 10g salt, 20g sugar, 20g sweet rice wine lees, 5g chicken bouillon, 1 bottle of cooking wine.

　　　　Preparation process: Scrape and wash the skin-on pork belly clean, then cut into small rectangular pieces about 3cm long and 1cm thick for later use; heat a little oil in a pan, stir-fry rock sugar until brownish-red, add the pork slices and stir-fry until the skin turns deep red, then add a little broth. Put in seasonings such as salt along with a bottle of cooking wine, ginger, scallions, Sichuan peppercorns, dried chili peppers, cardamom, star anise, and fennel. Place everything in a pressure cooker and cook for 10 minutes. By this time, the fat in the pork has been rendered out. Remove the pork slices, place them skin-side down in a bowl, and arrange the fried crispy potato cubes on top. Pour the original broth over and steam in a steamer for about 2 hours. Remove, drain off the original broth, flip onto a large round plate, surround with mustard greens, drizzle the thickened original broth over the pork, heat half a spoonful of oil in a pan, stir-fry the dried chili peppers until brownish-red, and sprinkle them over the pork as a finishing touch.

　　　　Features: A mix of red and green, salty-sweet flavor with a hint of spiciness to cut through the richness, and a lingering aroma of mild wine.