Braised pork with pickled vegetables

Overview

I like the strong salty aroma of pickled prunes. It is a match made in heaven when paired with the fat and thin pork belly. Also, the soft and elastic skin of the meat makes it an absolutely delicious meal!

Tags

• hot dishes
• home cooking
• cooking wine
• ginger
• light soy sauce
• old soy sauce
• pork belly
• umeboshi

Ingredients

Steps

1. 1 A pack of dried prunes, rinsed with water several times, squeeze out the water

   

2. 2 Choose pork belly with distinct layers

   

3. 3 Three slices of ginger! 809 Cut ginger into three slices

   

4. 4 Add water to the pot, add ginger slices, put the whole pork belly in and bring to a boil

   

5. 5 Take another pot and heat it with some oil

   

6. 6 Brown the cooked pork belly skin side down

   

7. 7 The skin is like this

   

8. 8 Pour some dark soy sauce

   

9. 9 Apply the dark soy sauce evenly on the skin

   

10. 10 Turn the meat over and cut into thin slices

    

11. 11 Take a larger bowl and put the pork belly in, skin side down

    

12. 12 Put the washed prunes in

    

13. 13 Add one spoon of cooking wine and three spoons of light soy sauce

    

14. 14 It’s ready to be steamed. I use an electric pressure cooker and it only takes half an hour. If you use a steamer to steam it, it will take an hour to two hours, depending on how soft you like it

    

15. 15 After steaming, take a plate and place the steaming bowl upside down on it

    

16. 16 It’s done by sautéing the pork. The presentation this time is not very good, but the taste is still so fragrant