Emily pulled her collar tighter, protecting the frightened little fox.
Su Wei had already stepped out of the threshold and onto the snow. He turned his head, his profile illuminated by the leaden sunlight.
"I've been on the road all day, and it's almost six o'clock now. Aren't you hungry?"
Emily glanced at her stomach, but her eyes were fixed on the Cotton Candy that had shrunk into her clothes.
The little guy had recovered and was peering outside.
"It seems a bit like that."
So, consider this a way of thanking you for your input.
Su Wei started walking towards the two-story wooden house a few dozen meters away.
It's time for lunch.
He didn't turn around.
I remember when you were little, your favorite food was braised pork.
Despite the wind and snow, Su Wei's figure remained clear.
Emily stood at the entrance of the exhibition hall, stunned for two seconds.
The cold wind blew through her blonde hair, and a few stray strands clung to her cheeks.
She opened her mouth as if to say something, but ultimately remained silent.
She glanced down at the Cotton Candy, which was huddled inside her collar with only the tips of its ears showing.
Then he lifted his foot and followed Su Wei's footprints in the snow, step by step.
Chapter 199 Braised Pork and a Truth She Could Never Foresee
The door to the wooden cabin was pushed open, and warmth poured out.
Su Wei stomped the snow off his boots and stepped aside to let Emily go first.
The Cotton Candy popped out of her collar, kicked off with her hind legs, and jumped onto the mat.
It shook its fur and darted towards the fireplace.
Emily took off her silver-white down jacket and hung it on the antler hook by the door.
She looked around the living room on the first floor.
The fireplace still held embers from the morning.
The design drawings for the exhibition hall are laid out on the long solid wood table, with a red marker pen lying across the edge of the drawings, the pen cap undone.
Your room is much messier than last time.
Su Wei didn't reply; he lit the fireplace.
Then, walk around the sofa and into the kitchen on the right.
I opened the freezer, and cold air rushed out.
Su Wei took out the pork belly and placed it on the cutting board to thaw naturally.
He crouched down and rummaged through the cabinet under the stove to find a cast iron stew pot and a stainless steel soup pot.
The two pots slammed onto the countertop, making a dull metallic sound.
Emily leaned against the kitchen door frame, her arms crossed over her chest.
"You really want to make braised pork?"
"I said I'd do it."
Su Wei turned on the tap and rinsed the inside of the cast iron pot.
He wiped the bottom of the pot with his palm to make sure there was no grease, then shook off the water droplets and placed it on the stove.
A thin layer of moisture rose from the surface of the pork belly, and the ice crystals began to melt.
Su Wei pressed the center of the flesh with his fingertip; it was still somewhat firm.
No rush.
He turned around to prepare the side dishes.
Peel the potatoes, cut them into chunks, and soak them in water to prevent oxidation.
The cabbage was torn into irregular pieces, with the stems and leaves separated.
The carrots were sliced thinly at an angle.
A rhythmic thumping sound came from the cutting board.
Emily looked at it for a while, then walked to the dining table, folded the design drawings to one side, and made room.
Cotton Candy was perched on the blanket in front of the fireplace, its ears perked up and its nose twitching incessantly as it pointed towards the kitchen.
Fifteen minutes later.
Once the pork belly was completely thawed, Su Wei picked up the cleaver, tapped the edge of the cutting board twice with the back of the knife to test its feel, and then began to cut.
The pork belly was cut into four-centimeter square pieces, each cut clean and precise.
The cross-section of the meat was flat, and the marbling between the fat and lean meat was clearly visible.
Blanch in cold water.
Grayish-white blood foam quickly rose to the surface of the water.
Su Wei used a slotted spoon to skim off the meat, then scooped it out, drained it, and arranged it on a plate for later use.
Heat the cast iron pot.
Su Wei didn't add any oil; she simply poured the blanched pork belly into the pot.
The meat sizzled loudly as soon as it touched the hot bottom of the pot.
The oil quickly seeped from the fatty meat, covering the bottom of the pot.
He used a spatula to turn the meat pieces over, ensuring each side was evenly cooked.
Three minutes later, the surface of the meat was slightly browned, and the edges had an oily amber sheen.
A rich, slightly charred, and sweet aroma of meat began to fill the kitchen.
Emily's Adam's apple bobbed.
Su Wei took out rock sugar from the cabinet; it was a pale yellow, irregularly crystalline substance.
He pinched five or six pieces and threw them directly into the pot.
Rock sugar melts rapidly when heated, and bubbles and changes color when placed in oil.
It changes from transparent to light gold, and then from light gold to dark amber.
The window of opportunity for caramelizing sugar is extremely short; a second too early and it won't caramelize properly, a second too late and it will burn and become bitter.
As soon as the sugar syrup turned a darker color, Su Wei poured the fried meat pieces back into the pan and stir-fried them over high heat.
Each piece of pork belly is coated with a uniform layer of caramel color, giving it a rich and deep sheen.
He added ginger slices, star anise, cinnamon, and two bay leaves.
The dried ingredients crackled and popped as they fried in the hot oil, releasing their aroma.
The cooking wine was poured along the edge of the pot, and a cloud of white steam rose from inside.
The aroma of alcohol and fragrance wafted into the range hood.
Light soy sauce.
Dark soy sauce.
Su Wei didn't use a measuring cup; he relied entirely on his sense of touch.
Light soy sauce enhances the flavor, so use a slightly larger amount; dark soy sauce adds color, so just a few drops are enough.
The dark brown liquid and caramelized meat chunks simmered in the pan.
The color gradually deepens, turning into a deep, rich reddish-brown.
Finally, add boiling water until it covers the meat by about one finger's width.
Bring to a boil over high heat, skim off the last bit of foam, then reduce to a simmer and cover with a cast iron lid.
Forty minutes.
Su Wei said without turning his head.
Emily was no longer by the doorframe.
She sat on a wooden chair at the dining table, her chin resting on her palm, enveloped in the aroma wafting from the kitchen.
The Cotton Candy had somehow wandered over from in front of the fireplace.
It crouched at Emily's feet, its two blue eyes fixed on the stove, almost drooling.
Su Wei was not idle.
He placed the soup pot on another burner and poured in water.