Braised Pork with Pickled Vegetables

Overview

This dish is made from high-quality pork belly and preserved vegetables unique to Tengchong, Yunnan. The finished product of this dish is bright red in color. During the production process, due to the long steaming time, the oil in the pork belly is steamed out, so the taste is fat but not greasy, melts in the mouth, sweet and sour, nutritious and healthy, suitable for all ages, especially children, which will whet their appetite.

Tags

• hot dishes
• cooking wine
• old soy sauce
• pickles
• pork belly
• white sugar
• salt

Ingredients

Steps

1. 1 Wash the pork belly and put it into the pot, skin side down, and sear the skin until golden brown.

   

2. 2 Put the pork belly into the pot and cook until cooked. Drain.

   

3. 3 Use an appropriate amount of salt, cooking wine, and light soy sauce to make a sauce, and spread it evenly on the pork belly. Put a little oil in the pot, fry the meat skin until golden brown, take it out and soak it in cold water for twenty minutes.

   

4. 4 This is marinated pork belly.

   

5. 5 Cut the pork belly into slices about 8mm thick, skin side down, and place evenly in a bowl.

   

6. 6 Sprinkle an appropriate amount of salt evenly on the surface of the meat.

   

7. 7 Take out the pickles, place them on the chopping board and chop them into fine pieces.

   

8. 8 Put the chopped pickled vegetables into the wok, add an appropriate amount of sugar, and stir-fry over low heat for a while.

   

9. 9 Spread the fried pickled vegetables evenly on the surface of the meat. This is a semi-finished product.

   

10. 10 Next, put the semi-finished product into the pot and steam it for one and a half hours.

    

11. 11 After steaming, cover the meat bowl with a bowl and turn it upside down.