Braised Pork with Dried Plums and Vegetables

Overview

Braised pork with dried plums and vegetables is a famous traditional dish in Jiangsu and Zhejiang. Slow-braised with prunes and pork belly. The dried vegetables absorb fat from the meat and make it moisturized. The pork belly is fattened by the dried vegetables but not greasy. The aroma of the dried vegetables and meat complement each other. It is a perfect combination of dried vegetables and meat.

Tags

• hot dishes
• home cooking
• autumn recipes
• lunch
• dinner
• chili
• cooking wine
• light soy sauce
• pork belly
• umeboshi
• ginger
• salt

Ingredients

Steps

1. 1 Fresh prunes

   

2. 2 Soak the prunes in water until they swell, wash them thoroughly, take them out and drain them

   

3. 3 Cut the pork belly into small pieces and blanch in a pot under cold water

   

4. 4 Heat the wok, add the base oil, add the pork belly and stir-fry over low heat until the oil comes out, then add the star anise, dried chili and ginger slices and stir-fry

   

5. 5 Add rock sugar, cooking wine, and light soy sauce and stir-fry until browned

   

6. 6 Add the prunes and stir-fry

   

7. 7 Add appropriate amount of water, cover the pot and simmer for 40 minutes

   

8. 8 Then reduce the juice over high heat, add an appropriate amount of salt to taste according to the saltiness of the prunes, and stir-fry evenly

   

9. 9 Dried vegetables absorb fat from meat and make it moisturized. Pork belly is fattened by dried vegetables but not greasy.