Chapter 122 Braised Pork

"Pinch off the tips of the peas, taking only the tender sprouts, and peel the radish as well."

Sang Yu felt no burden at all when giving him orders. It was boring to stay at home every day, so she helped with some work just as exercise.

While we were chatting, the pork chunks that had been soaked in vinegar water were almost done.

Sang Yu rinsed the pork chunks under running water, took out the part to be eaten tonight, and continued to soak the rest in water to remove the odor.

The next thing to do is crucial - blanch the pork.

Sang Yu herself had never tried cooking with pork that had not been bled or castrated, but she knew that the pork in this condition had a particularly strong fishy smell.

If it is not handled properly, she might vomit it out after taking a bite. She doesn't want to waste this hard-earned pork.

Put the cleaned pork into the pot with cold water, add a large amount of ginger slices, rice wine, green onion segments, and peppercorns, boil over high heat, and continue cooking for five to ten minutes.

A large amount of foam containing blood and impurities floated on the upper surface of the water. Sang Yu carefully scooped out the foam little by little with a spoon until there was no more foam in the pot.

After blanching, take out the pork, rinse it with warm water, drain the water and set aside. Now you can officially start making braised pork.

After heating the empty pot, add a small amount of soybean oil, add two small pieces of homemade sugar, heat slowly over medium-low heat, and stir constantly with a spatula until the sugar is completely melted.

When dense small bubbles appear in the sugar, immediately pour the pork belly into the pan and stir-fry quickly so that each piece of meat is evenly coated with sugar color.

Continue to stir-fry the sugar-coated meat pieces over medium heat until the edges are slightly charred, forcing out some of the fat in the meat. This way, it will taste fragrant and not greasy.

Add ginger slices, scallion segments, and Sichuan peppercorns, stir-fry until fragrant. Pour rice wine along the edge of the pot and stir-fry quickly to use the wine to remove the fishy smell.

Add some soy sauce, vinegar and salt, and stir-fry evenly to further color the meat.

Then add enough hot water at once to completely cover all the meat pieces, cover the pot, and bring to a boil over high heat.

After the water boils, use the lowest heat to keep the soup slightly boiling, cover the pot and simmer slowly until it is flavorful.

Sang Yongjing watched her adding spices and rice wine into the pot as if it were free, and the more he watched, the more distressed he felt.

Although those spices were not as expensive as those brought from foreign countries, nothing was cheap as long as it had anything to do with spices.

What was added to the pot were not spices, but handfuls of copper coins.

"Yu'er, will this pork be delicious?" Seeing Sang Yu stop, he couldn't help but ask.

In his impression, no matter how the pork is processed or stewed, the fishy smell can never be removed.

The pork made by Sang Yu now smells really good, but I don’t know how it tastes.

"Of course it tastes good. Dad, don't you believe in my cooking skills?" Sang Yu was very confident.

She herself did not have any experience in cooking with this kind of pork, but don't forget what era she came from and what her social status was.

Many of her fans are students studying abroad, who have suffered from this smelly pork for a long time. The meat looks very good, but after buying it and cooking it, they have to throw away the pot together with it.

So they came to her for help, and she made a video specifically for these international students, explaining how to deal with this kind of pork.

She had originally wanted to demonstrate it herself, but after searching the entire province, she couldn't find a pork farm willing to sell her an unbled and uncastrated pig.

In this situation, she has made a strategy for herself in advance, which can be put to use directly.

Sang Yu cooked rice while chatting. It would be a waste of food if today's dishes were not eaten with rice.

Time passed quickly, and the pork belly stewed in the pot was soft enough that you could easily poke through the fat part of the meat with chopsticks.

Remove as many large pieces of spices as possible from the pot, turn to medium-high heat and begin to reduce the sauce. While cooking, use a spatula to gently turn the meat pieces to prevent them from sticking to the bottom.

When the soup at the bottom of the pot gradually becomes thick and shiny and evenly hangs on the meat, you can remove it from the pot and serve it on a plate.

A plate of translucent meat, with fat as crystal-like as jade and lean meat as crimson as clouds, and braised pork covered with a thick, honey-like, amber-gold soup was gently placed aside.

Everyone's eyes subconsciously focused on it, and no one could look away.

When they came to their senses, Sang Yu had already prepared the remaining two dishes and was calling them to come and eat.

After washing their hands, the family sat together to prepare for dinner. Three dishes were placed before them: braised pork, stir-fried peas, and shredded radish soup.

The aroma of the steaming braised pork spreads explosively around like a bomb.

The aroma of caramel mixed with the aroma of soy sauce, combined with a hint of spice, instantly rushes into everyone's nose.

Almost no one cared what the other two dishes were, and everyone's first choice was the braised pork.

Although I am confident in my cooking skills, I don’t have that many spices on hand. For example, I didn’t use spices like star anise, cinnamon, and bay leaves, and I don’t know if the taste will be a little different.

With an uncertain attitude, Sang Yu gently picked up a piece. The whole piece of meat trembled like pudding and slowly put it into his mouth.

The first part your teeth come into contact with is the skin, and when you bite down you can feel a slight resistance from the plumping tape.

The fat part does not feel greasy at all. It melts as soon as the tip of the tongue presses it lightly, like butter, leaving only a rich frankincense aroma.

The lean meat is crispy but not tough, it falls apart when your teeth touch it, and still retains a hint of texture.

The amount of sugar added is just right, and the sweet taste lingers on the tip of the tongue against the salty and fresh taste of soy sauce.

After chewing a piece, there is still a slight aroma of wine and sweet aftertaste in the mouth.

"Hmm—so delicious!" Sang Yongjing widened his eyes and exclaimed.

He came to eat with a critical attitude. He felt that no matter how good Sang Yu's cooking skills were, he could not handle the unique fishy smell of pork.

After all, even the restaurants in the capital only made pork that was barely edible and still couldn't cover up the strange smell of pork. So what could she make?

Even if it smells good, it's just superficial.

However, he didn't expect that the next second after he put the braised pork into his mouth, he knew that his idea was wrong, very wrong.

He even began to doubt whether what he was eating was pork. Could it be mutton or other meat? How come he couldn't taste any fishy smell?

"Yu'er, you...how did you do it? It doesn't stink at all."

Only then did Sang Yongjing begin to understand why Sang Yu had told him before that she wanted to raise pigs. With such skills, raising pigs could earn much more than doing anything else.