Hakka Braised Pork with Plum Vegetables

Overview

How to cook Hakka Braised Pork with Plum Vegetables at home

In fact, this is already the second step. The first step is to blanch the selected high-quality pork belly, shape it and remove the blood. Now it’s time to fry directly in the non-stick pan
Fry one side until golden brown, then flip over and fry the other side until golden brown.
You can use a toothpick to poke many small holes on the side of the pig skin to help the oil inside come out
After frying all sides, cut into pieces and fry again as if frying pork chops

$Hakka Braised Pork with Plum Vegetables step 4$
This is the secret weapon. The farmers hand-dry the plums in the sun and soak them in boiling water. Then pick it up
In the oil pan where the pork belly was fried just now, remove the meat and use the oil to stir-fry the dried pickled vegetables until fragrant
Mix the pork belly and dried plum vegetables and stir-fry. After seasoning, put it into the rice cooker with a layer of dried vegetables, a layer of pork, and then a layer of dried vegetables.
We pour in the water used to pickle the dried vegetables, keep the original flavor, then cover and cook for about 30 minutes, then turn off the rice cooker and let the remaining heat continue to simmer. Then you’re basically done
And this is the final product. I missed some pictures of the plating and forgot to take them... It may not be as beautiful as the ones in the restaurant, but the taste is awesome...