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  1

  Cut the pork belly into pieces. Because it is served with pasta, the pieces are smaller than the usual ones for braised pork. Onion, ginger and garlic. Set aside. Two aniseed ingredients and a small piece of cinnamon (don’t put too much of these two spices, too strong flavors will steal the flavor and lose the taste of the meat). Blanch the pork belly and set aside. After the pot is hot, add a little oil to lubricate the pot, add the blanched pork belly and fry until it is slightly brown and the oil is released.

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  2

  Pour out the excess oil, add red wine and fry (about the amount of a spoonful of cooking spoon). Then add light soy sauce (also a spoonful of cooking spoon) and stir-fry until the aroma comes out (adding wine and light soy sauce can not only make the meat more fragrant, but also make the fat meat less greasy, and also prevent the lean meat from becoming fried and turned into firewood).

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  3

  Prepare half a glass of red wine in a small to medium-sized cup

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  4

  Pour into a pan, bring to a boil, then reduce to low heat and simmer for 5 minutes to allow the wine to evaporate, evaporate the alcohol and leave the aroma, while also softening the tannins. Reduce some astringency.

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  5

  While the wine is boiling, put oil in another pot and add rock sugar to boil the sugar color. (I usually boil the sugar to color the meat. I think the sugar color is not only for coloring the meat. The rock sugar boils the caramel, and the caramel flavor will make the meat more exciting.) After the caramel is boiled, add the meat and stir-fry until it is evenly colored. Enter the brewed wine.

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  6

  Stir the meat and wine until fully combined, then fill the small bowl with two-thirds of the water (remember not to add too much water), just enough water to not completely cover the meat. Add onion, ginger, garlic, aniseed, cinnamon, green onion sections, and a spoonful of light soy sauce.

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  7

  Just turn down the heat and simmer for 30 minutes. It doesn’t need to be cooked for too long, because it is going to be served with pasta, so the meat needs to be chewy. I only cooked this for 30 minutes and it won’t be greasy, and the lean meat is not too bad.

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  8

  Pick up all the seasonings.

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  9

  Then add a little salt, turn up the heat and stir-fry briefly to collect the juice, and that's it. I didn’t add soy sauce or dark soy sauce to this one, it was just sugar color with red wine, and the color was very beautiful. I tasted it and it tasted very good. It tasted different from ordinary braised pork. It had a rich fruity aroma of wine, so the aroma of the whole meat was very rich and layered. The meat was very chewy and left a lingering feeling in my mouth after eating. fragrant.

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  10

  Start cooking the pasta. Boil the water. Add a little salt and a little olive oil to the water. After the water boils, add the pasta and start cooking.

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  11

  Prepare garlic and a little lettuce. Cut the lettuce into strips and set aside. Put olive oil in the pot, then put a small piece of butter (if you don't have it, don't put it in, it tastes better if you put butter in it), add the garlic and sauté until fragrant.

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  12

  Add the pasta, then the light soy sauce, stir evenly, add a little chili powder, stir-fry briefly, then add the pepper and stir-fry evenly.

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  13

  Put a little bit of peppercorn oil and a little bit of basil leaves, but don’t put too much, because both have strong flavors. Then stir evenly, pour in the meat, and pour a little of the pork broth.

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  14

  Put in lettuce and serve

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  15

  Ready to eat

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  16

  A dish that looks good and tastes good.

Tips

The key to a dish is its ingredients. In addition to knowing how to cook, you also need to learn how to select materials. Generally, people who have lived in a city for a long time will gradually know where to buy the best things. I have tried to buy bad meat, and it has a bad smell when it is cooked, and I can't get rid of it no matter what. . So be sure to choose good meat.