Braised pork with pickled vegetables

Braised pork with pickled vegetables

Overview

The Beginning of Autumn is the 13th of the twenty-four solar terms. It falls on August 7, 8 or 9 every year. This day is known among the people as a day to gain weight in autumn, because most people lose their appetite as soon as summer comes, and after two or three months, they usually lose a little weight, which is called bitter summer. Of course, if you lose weight, you need to replenish it, that is, put on autumn fat. There is a folk saying that when autumn comes, put on autumn fat, and winter will go and spring will be good. Of course eating autumn fat means eating meat, so I recommend the braised pork with pickled vegetables and plums to everyone every day, which is not greasy, soft and glutinous, and has a unique flavor. Braised pork with plums and vegetables, also known as salty braised pork, is a special traditional dish and belongs to Cantonese and Hakka cuisine. Among them, Meizhou, Guangdong is the most representative (the real origin of braised pork with plums and vegetables should come from Sichuan cuisine. In traditional Sichuan banquet dishes, salted braised pork with pickled vegetables (braised pork with plums and vegetables) and sweet braised pork are just a pair of dishes). Usually, the pork belly is boiled in a soup pot, dark soy sauce is added, fried for color, and then cut into slices. Then add onion, ginger and other seasonings and stir-fry for a while, then add the soup and simmer over low heat. Put the pork belly into a bowl, top with the plum cabbage segments, pour in the original soup and steam thoroughly. When serving, turn the meat back onto the plate. After being cooked, the meat is rotten and fragrant. It tastes salty and slightly sweet, fat but not greasy.

Tags

Ingredients

Steps

  1. Ingredients are ready

    Braised pork with pickled vegetables step 1

  2. Boil the pork belly in boiling water for about 10 minutes. After the skin can be pricked with chopsticks, take it out and rinse it

    Braised pork with pickled vegetables step 2

  3. After controlling the surface moisture, use clean gauze to absorb the moisture

    Braised pork with pickled vegetables step 3

  4. In another pot, put a spoonful of oil and a spoonful of sugar

    Braised pork with pickled vegetables step 4

  5. Stir-fry till the sugar color comes out

    Braised pork with pickled vegetables step 5

  6. Place the meat skin side down and start frying

    Braised pork with pickled vegetables step 6

  7. Just let the fried meat skin color

    Braised pork with pickled vegetables step 7

  8. Soak the fried meat in ice water. The steamed meat skin will look particularly nice

    Braised pork with pickled vegetables step 8

  9. Cut the meat into slices, of course the thinner the better

    Braised pork with pickled vegetables step 9

  10. Place the sliced meat in a bowl with the skin side down, pour cooking wine, light soy sauce, dark soy sauce, pepper, and a little salt

    Braised pork with pickled vegetables step 10

  11. Sauté the peppercorns, aniseed, and ginger slices with oil in the pot

    Braised pork with pickled vegetables step 11

  12. Add the pre-soaked prunes and stir-fry until fragrant

    Braised pork with pickled vegetables step 12

  13. Pour the fried prunes on top of the meat slices, seal with plastic wrap and steam in a pot of boiling water over medium heat for 90 minutes

    Braised pork with pickled vegetables step 13

  14. Steam until cooked, turn it over and dice it on a deep plate, and the pork with pickled vegetables is ready

    Braised pork with pickled vegetables step 14

  15. The cooked pickles and meat are not greasy

    Braised pork with pickled vegetables step 15