The invention discloses a staged oil-frying and steaming technology of Cantonese braised pork. The staged oil-frying and steaming technology of the Cantonese braised pork comprises the following steps: removing hair, carrying out dicing, preparing pre-cooking soup, carrying out curing, injecting salt by puncturing, carrying out mixed oil-frying by using water and oil, carrying out mixed re-frying by using water and oil, carrying out steaming, and so on. The staged oil-frying and steaming technology of the Cantonese braised pork integrates cooking methods of traditional Chinese dishes and processing technologies of western meat products; during the oil-frying stage, the oil-frying is successively carried out at different temperature by adopting a water-oil mixed method, so that production of harmful materials can be effectively controlled during the oil-frying process so as to preserve good senses and flavors of the meat products to the maximum extent; moreover, vegetable fat, namely corn oil, is used as the oil for oil-frying in the staged oil-frying and steaming technology of the Cantonese braised pork, so that the oil-fried meat products are healthier, and better in edible properties.