Braised Pork with Dried Plums and Vegetables

Overview

Every time I go to buy a fast food restaurant, Mr. Mister will definitely buy my favorite minced meat with pickled vegetables and vegetables. It is not expensive but goes very well with rice. I only dip my chopsticks into most other dishes, but I ate up a whole box of rice because of this dish. Braised Pork with Pickled Pork with Pickled Vegetables is a famous traditional Han dish in Hangzhou, Zhejiang, belonging to the Zhejiang cuisine. The main ingredients are prunes and pork belly, and the main cooking technique is stewing. The dried vegetables absorb fat from the meat and remove the astringency and make it moist. The pork absorbs the fat without being greasy. The aroma of the dried vegetables and meat complement each other. It is a perfect combination of dried vegetables and meat. Today I also tried roasting pork with dried prunes and vegetables. My mouth watered just thinking about it. I even increased the amount of rice I cooked at night

Tags

• hot dishes
• chicken essence
• clear water
• dried chili pepper
• pork belly
• rice wine
• rock sugar
• scallions
• star anise
• umeboshi
• ginger slices
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the pork belly and prune vegetables. It is best to buy the pork belly in neat shapes so that it can be easily shaped. The prune vegetables are dried very cleanly at a friend’s house

   

2. 2 The pork belly was cut into the size of mahjong pieces. I originally wanted to stir-fry the minced pork. But I still cut it into big pieces as a habit

   

3. 3 Soak the prunes in hot water to make them thicken. It’s best to soak it about an hour in advance

   

4. 4 Then wash the soaked prunes thoroughly. Fortunately, my friend didn’t dry them much by himself this time

   

5. 5 Pour water into the pot, boil the water, add the sliced pork belly and put it in the water. I put some white wine to remove the smell and blanch it, then pour it into cold water and set aside

   

6. 6 Heat the frying spoon over high heat, add a little base oil and stir-fry the star anise

   

7. 7 Then add rock sugar and stir-fry until the rock sugar melts and turns light amber. It is best to simmer over low heat, otherwise it will turn black

   

8. 8 After the rock sugar is melted and cooked, add the cooked and drained pork belly and stir-fry.

   

9. 9 Add the green onions cut in advance and stir-fry the ginger slices until fragrant

   

10. 10 Then add the dried chili peppers and stir-fry them. The dried chili peppers are easy to burn and turn black. You can put the dried chili peppers in cold water before adding them. This will be better

    

11. 11 Stir-fry the onion, ginger and chili until fragrant, then add the prunes and stir-fry

    

12. 12 Stir-fry the prunes until fragrant, add rice wine and stir-fry evenly.

    

13. 13 Then add soy sauce and stir well

    

14. 14 Stir well, add boiling water, cover the pot and simmer for about forty minutes

    

15. 15 When the meat is less juicy, use high heat to reduce the juice, then sprinkle a little salt to taste

    

16. 16 After the soup dries up, I simmer it for about five minutes to make the meat more fragrant...

    

17. 17 Loving to eat is a pursuit just like living well. People who like delicious food must not be boring people. Although braised pork with dried plums and vegetables is simple, it still requires careful attention