Cantonese Style Plum Pork

Overview

After typing code all day, I was exhausted physically and mentally. When I got home from get off work, I thought about the Chinese Valentine's Day, so I used the semi-finished braised pork at home to make the whole festival dish. The semi-finished product was made a few days ago and stored in the refrigerator. Take it out and soak it in ice water before going to work in the morning. The recipe is a step-by-step guide from beginning to end, and can also be evolved into Sour Plum Braised Pork. Next time I’ll show you the process of making sour plum pork.

Tags

• hot dishes
• fresh chili pepper
• light soy sauce
• old soy sauce
• pickled sour plums
• pork belly
• pork fat
• sha ginger powder

Ingredients

Steps

1. 1 pounds of pork fat cut into thin slices and put into the pot

   

2. 2 Refin the oil over low heat until the fat becomes slightly yellow and dry

   

3. 3 Place the pork belly in a pot and cook over medium heat for 15 minutes, until cooked and the skin can be easily poked with chopsticks

   

4. 4 Take out the cooked pork belly, use several toothpicks to prick the pig skin while it's hot, be sure to prick it evenly, rub the pig skin evenly with salt, and quickly brush it with a thin layer of dark soy sauce, with the pig skin facing up, let the water dry and set aside.

   

5. 5 Remove the oil residue from the oil pan, turn to high heat for 1 minute, put the salted pork belly and pork skin side down into the oil pan, turn to medium heat for 5 minutes, then turn to low heat for 10 minutes.

   

6. 6 Fry until the pig skin is full of bubbles, take it out and rinse it with cold water to wash away the oil, then put the pig skin side down and soak it in ice water for 6 hours

   

7. 7 Pick up

   

8. 8 With the pork skin facing down, use a knife to slice off the lean meat on the surface

   

9. 9 Use a horizontal knife to cut the middle layer of lean meat along the middle, leaving the fat meat. Cut the lean meat into thin slices and put them in the center of the plate. Turn the remaining fat meat over, with the pork skin facing up, and cut into 2 mm slices. Place the pork skin on the outside along the edge of the plate and place it on the plate.

   

10. 10 Cover with plastic wrap, prick a few holes in the plastic wrap with a toothpick, and steam in a steamer for 10 minutes

    

11. 11 Remove. Cut the fresh chilies into small rings and place them on the lean meat in the center of the plate.

    

12. 12 Crush the plums into paste

    

13. 13 Mix plum paste and ginger powder, pour in light soy sauce, stir evenly

    

14. 14 Finished product