Sichuan Style Braised Pork with Plum Vegetables--Salted Braised Pork

Overview

How to cook Sichuan Style Braised Pork with Plum Vegetables--Salted Braised Pork at home

Prepare all materials.
Wash the prunes and soak them in water overnight.
Chop 3 red peppers, 1 green onion, 2 slices of ginger, and 1 clove of garlic.
Cut the pork belly into cubes.
Put the pork belly into the pot, add water and cooking wine, then add the star anise and remaining ginger slices, garlic and green onions. Bring to a boil over high heat, turn to low heat and simmer for 20 minutes.
Pick up the pork belly and dry it.
Brush dark soy sauce on the skin of the pork belly and continue to dry.
Add oil to the pot, heat the pot over high heat, add pork belly, skin side down, and turn to medium to low heat.
Quickly cover the pot and fry until the surface of the meat bubbles.
After frying the pork belly, soak it in ice water for one to two hours.
After soaking, remove the pork belly and cut into thick slices.
Mix light soy sauce, dark soy sauce, oyster sauce, sugar, salt and cooking wine into sauce.
Dip thickly sliced pork belly into the sauce.
Place in a clean bowl.
Rinse the prunes, wring them dry and mince them.
Add a little rapeseed oil to the pot, heat over low heat, add minced onion, ginger, garlic and some minced chili, stir-fry.
Increase the heat to high, add the prunes and the remaining minced chili, stir-fry, pour in the remaining sauce and stir-fry evenly.
Arrange the fried prunes on top and sides of the pork belly, put it into the pot and steam for 1 hour. After steaming, invert in another bowl.