Braised pork with pickled vegetables

Overview

How to cook Braised pork with pickled vegetables at home

Wash the pork belly, blanch it until medium-cooked (you can add some cooking wine), remove the hair and let cool.
Rub the pork belly with dark soy sauce and salt and marinate for half an hour.
Wash the prunes and soak them for 10-15 minutes (the prunes are originally broken, so soak them for 10-15 minutes according to the instructions). If they are whole, they need to be washed and soaked for a longer time before they are all soaked. It takes 1 hour.
Fry the pork belly in a small amount of oil until the skin is browned.
Flip and fry the meat again until slightly browned.
Let cool, slice into plates, and arrange into a pinwheel shape.
Prepare the sauce, including minced garlic, minced ginger, light soy sauce, chicken essence, oyster sauce, sugar, and water. Set aside.
The prunes are placed on top of the pork belly. Drizzle with sauce.
Boil water in a steamer over high heat, turn to medium heat and steam for 1.5-2 hours.
After steaming, take it out and put the juice into a bowl separately.
Prepare a larger plate, cover the steamed pork with pickled vegetables and turn it upside down.
Thicken the juice with water starch and pour it onto the pork belly with pickled vegetables.