Hakka Braised Pork with Pickles

Overview

My husband is a Hakka and follows the local customs. After getting married, he often eats a lot of Hakka dishes. Among them, the braised pork with sauerkraut is extremely delicious. The sauerkraut is refreshing and the pork belly is fat but not greasy. It goes very well with rice.

Tags

• hot dishes
• hakka cuisine
• ginger
• light soy sauce
• peanut oil
• pickles
• pork belly
• rice wine

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Soak the sauerkraut in water for half an hour and chop into pieces.

   

3. 3 Cut the meat into chunks for a more satisfying meal.

   

4. 4 Heat peanut oil in a pot, smash the ginger into the pot and stir-fry, add the meat and stir-fry over high heat for 3 minutes. Add light soy sauce and stir-fry until the meat changes color.

   

5. 5 Add sauerkraut and stir-fry for 2 minutes.

   

6. 6 Add enough water to cover the sauerkraut. Adding rice wine will make the meat cook faster and taste better.

   

7. 7 Bring to a boil over high heat first, then reduce the heat to low, and finally add soy sauce to season, reduce the juice, and serve on a plate.