The invention discloses a making method of braised pork. The making method comprises the following steps: A, trimming raw materials: selecting fresh streaky pork with
skin, removing extravasated blood, soft fat and soft crushed bones, and refrigerating the streaky pork without extravasated blood, the soft fat or the soft crushed bones for subsequent use; B, precooking the refrigerated streaky pork for killing
bacteria:
cutting the refrigerated streaky pork into streaky pork dices, cooking the streaky pork dices with mild fire of 100 DEG C, turning over the streaky pork dices up and down once every 10 minutes, cooking the streaky pork dices for 30-40 minutes when the temperature is maintained at 100 DEG C,
fishing out the cooked streaky pork dices, and draining the streaky pork dices which are fished out; C, deep-frying the drained streaky pork dices: after the
oil temperature rises to 140-160 DEG C, putting the drained streaky pork dices in a pot, turning over the drained streaky pork dices up and down once every 5 minutes, deep-frying the drained streaky pork dices for 20-30 minutes when the temperature is maintained at 140-160 DEG C, heating the oil to the temperature of 210-220 DEG C, deep-frying the streaky pork dices which are deep-fried for the first time for 3-7 minutes,
fishing out the streaky pork dices which are deep-fried for the second time from the pot, and draining oil; and D, performing packaging, and killing
bacteria for the second time: performing vacuum packaging on the deep-fried streaky pork dices of which the oil is drained, killing
bacteria for packaged products, wherein the bacterium-killing temperature is 80-100 DEG C, holding the constant temperature for 1-3 minutes, and air-
drying and cooling the streaky pork dices which are sterilized so as to obtain the braised pork. The braised pork prepared by the making method disclosed by the invention is fat but not greasy, is delicious in taste, golden in color, high in
nutrient value, and good in color, fragrance and taste.