Braised pork with ginger and mushrooms

Directions

1. Wash 500 grams of pork, then cut it into uniform cubes, about 2 to 3 centimeters in size. ≈ 8 min
2. After cutting the meat, submerge it in cold water, add one tablespoon of rice wine, and a few slices of ginger. ≈ 3 min
3. Cook over high heat for 3 to 5 minutes, then remove and rinse thoroughly under hot water. ⏱ 5 min
4. Drain the meat before using it. ≈ 2 min
5. This step effectively removes blood and impurities, and reduces the fishy odor. ⏱ ≈ 10 min
6. quail eggs, pre-cooked and peeled; dried mushrooms, previously rehydrated and cut in half to make them easier to absorb flavors. ⏱ ≈ 30 min
7. In a small bowl, combine the sauce ingredients: 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, and 2-3 tablespoons of rice wine. ≈ 4 min
8. Thoroughly mix and reserve. ≈ 4 min
9. Heat the sugar: pour a small amount of oil (about 1-2 tablespoons) into a saucepan. ⏱ ≈ 10 min
10. Add 30 to 40 grams of powdered sugar and heat over low heat, stirring constantly with a spatula. ⏱ ≈ 40 min
11. The sugar will gradually melt and turn a dark brown color. ≈ 3 min
12. When the color turns to a pale grey and small bubbles appear, the caramel is ready. ≈ 3 min
13. It is important to carefully monitor the temperature to prevent the caramel from burning, which would affect its texture and appearance. ≈ 3 min
14. For the pork loin: Place the pork loin pieces, after draining, in a preheated pan with a little sugar. ⏱ ≈ 7 min
15. Cook over low heat, stirring frequently to ensure even cooking. ⏱ ≈ 40 min
16. Continue cooking until the surface is golden brown and slightly caramelized, which helps to preserve the flavors and improve the texture of the meat. ⏱ ≈ 10 min
17. During cooking, fat may escape, so it is advisable to remove it periodically. ≈ 3 min
18. Add the ingredients and spices: after returning the pork to the pot, add sliced onions, sliced ginger, chopped garlic, 2-3 star anise, a small piece of cinnamon, and 2-3 bay leaves. ≈ 3 min
19. Come back later, once the aromas have developed. ⏱ ≈ 7 min
20. Next, pour in the prepared sauce and mix well to ensure that every piece of meat is coated in sauce. ≈ 4 min
21. Slow cooking: pour the hot water (which should just cover the pieces of pork) into the pot (it is important to use hot water to prevent the meat from shrinking due to the cold), then bring to a boil over high heat before reducing the heat and simmering, covered, for about 1.5 to 2 hours. ⏱ 2 hr
22. Stir occasionally to prevent the meat from sticking to the bottom of the pot. ≈ 4 min
23. If you have added quail eggs and mushrooms, add them between the 40th and 50th minute of cooking. ≈ 3 min
24. Seasoning and reducing the sauce: Simmer the meat until it is tender and well-seasoned (it should be easily pierced with a fork). ⏱ ≈ 40 min
25. Add salt to taste. ≈ 3 min
26. Next, increase the heat to reduce the sauce, while constantly stirring to ensure the sauce evenly coats the meat and gives it a beautiful red color. ⏱ ≈ 10 min
27. Once the sauce has thickened and reached the desired consistency, remove it from the heat and serve. ≈ 2 min
28. You can then sprinkle with some chopped onions for decoration. ≈ 2 min
29. Ingredients: 60 grams of cooking wine, salt, sugar, monosodium glutamate, soy sauce, a few spices (star anise, cinnamon, dried chili pepper), a few cloves of Allium sativum (garlic), 50 grams of sugar, and fermented pork paste (coriander). ≈ 3 min
30. Clean and dry the pork, then boil it in boiling water until cooked through, then cut it into 2.5 cm square pieces, for a total of 12 pieces. ⏱ ≈ 10 min
31. In the pot, pour in some oil paint, add the sugar to caramelize, then add the meat, rice wine, salt, soy sauce, ginger, cinnamon, and fermented tofu. ⏱ ≈ 10 min
32. Return the beef to medium heat, then add chicken broth and simmer until the meat is tender and the sauce is well-seasoned. ⏱ ≈ 40 min
33. Recreate seasonal vegetables (such as green beans) in a chicken oil painting, then arrange the braised pork pieces in the center. ⏱ ≈ 7 min
34. Then, lightly drizzle with sauce to finish. ≈ 3 min
35. It has a golden color, is rich and flavorful, with salty, spicy, and aromatic notes, making it an excellent accompaniment to beverages. ≈ 3 min