五花肉不再红烧了，加2个杏鲍菇，不加水不加油，上桌瞬间被扫光！

Quick Overview

The video demonstrates a recipe for braised pork belly (wuhua rou) cooked with king oyster mushrooms (Xing Bao Gu) in a clay pot, resulting in tender, flavorful meat that is rich but not greasy, while the mushrooms absorb the sauce beautifully.

Key Points: The pork belly skin is seared in a dry, hot pan first to remove residual hair and gamey odor, making the final product more springy (Q-bouncy). The pork belly pieces are then pan-fried over medium heat without added oil until both sides are golden brown, rendering out excess fat. Aromatic ingredients like scallions, ginger slices, dried chilies, star anise, cinnamon, and bay leaves are sautéed in the remaining oil to release fragrance. The seared pork belly, king oyster mushrooms (cut into 1cm slices, scored on one side), soy sauce, cooking wine, dark soy sauce, rock sugar, yellow bean paste, and cooking wine (enough to cover the meat) are added to a clay pot. The dish is brought to a boil over high heat, then simmered on low heat for 40 minutes. After simmering, the lid is removed, and the sauce is reduced for five more minutes, finished with chopped scallions. The final dish features pork belly that is fatty yet not greasy, extremely tender from the clay pot braising, and king oyster mushrooms that are intensely flavorful, making it suitable for all ages.

Context: This cooking tutorial, presented by 'Xiao Yun Mei Shi' (Xiaoyun's Delicacy), provides step-by-step instructions for preparing a braised pork belly dish where the traditional heavy stewing method is enhanced by incorporating king oyster mushrooms for added texture and flavor absorption, resulting in a leaner and more tender final product.

Detailed Analysis

The cooking process begins by preparing the pork belly: the skin side is seared briefly in a dry hot pan to remove fine hairs and any off-smell, ensuring the skin is springy after cooking. The pork belly is then cut into approximately 0.5 cm thick pieces. These pieces are pan-fried over medium heat without adding oil until both sides turn golden brown and the fat has rendered out; this step prevents the final dish from being too greasy. The rendered fat is mostly removed, leaving a small amount of base oil in the pan. Aromatics—including scallion segments, ginger slices, whole garlic cloves, dried chilies, star anise, cinnamon, and bay leaves—are added to the oil and stir-fried until fragrant. These aromatics are then transferred to a clay pot. The pre-seared pork belly pieces and the king oyster mushrooms, which have been cut into 1cm thick slices and scored in a grid pattern to better absorb flavor, are added to the pot over the aromatics. Seasonings are then added: one tablespoon of light soy sauce, one tablespoon of cooking wine, one teaspoon of dark soy sauce, a small amount of pepper powder, one spoon of sesame oil, one spoonful of yellow bean paste, and rock sugar chunks. Finally, cooking wine is poured in until the pork belly is covered. The mixture is brought to a boil over high heat, then covered and simmered on low heat for 40 minutes. After simmering, the lid is removed, and the heat is raised to reduce the sauce for five minutes. The dish is finished by scattering chopped scallions over the top. The final result is pork belly that is fragrant, not greasy, and very tender due to the clay pot braising, while the scored mushrooms are incredibly flavorful, making the dish appealing to both the elderly and children.