Pork belly with spicy and sour pickles
Overview
The wolf-pickled chutney cucumbers are ripe: red and shiny, sour and crunchy. The stainless steel pot used to pickle pickles was full and then empty, and then it was full again. The cucumbers were changed over time, and the soy sauce was added again and again. The pickled cucumbers are sour, spicy and crispy. You can have it with porridge for breakfast, with rice or wine for dinner. In short, you can eat it any way. However, no matter how good the food is, if you always use the same recipe to eat it, it will be vulgar and your mouth will get tired after a long time. Today I used pork belly to stir-fry pickles and added a little rock sugar to enhance the freshness. I never expected it to taste so good. This is a very good dish to go with rice. I dare not say that it’s like Wu Song’s 18 bowls, but I can’t stop eating just three bowls of rice. The food wolf didn't dare to keep it to himself, so he edited the process and shared it with friends.
Tags
Ingredients
Steps
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Remove the pickled cucumbers and set aside.
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Chill the pork belly slightly and cut into thick slices.
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Cut the meat slices into thin strips.
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After chutney cucumber is cut into strips, cut into small cubes and set aside.
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Put the pot on the heat, add the sliced pork belly strips when it is slightly hot, and stir-fry over low heat.
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Fry until slightly brown and oil comes out.
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Pour in chopped green onion, pepper segments, and star anise.
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Pour in a tablespoon of dark soy sauce and stir well.
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Pour in enough water and bring to a boil over high heat.
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Simmer over low heat for 20 minutes and then add rock sugar.
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Pour in diced cucumbers with chutney and simmer over low heat for 10 minutes to reduce the juice.
