Home-style braised pork with pickled vegetables

Overview

After failing to cook braised pork with pickled vegetables twice last year, I haven't cooked it again for a long time. Firstly, it was troublesome, and secondly, I thought the meat was too fat and greasy, so I didn't want to eat it. This time I had a whim, but I learned from the previous two times. I didn’t dare to be sloppy this time, and I wasn’t afraid of the time. It’s not too troublesome. It finally proved that failure is really a success. I ate two bowls of rice in one go that night. It turned out that the cooking was successful. The meat was really fat but not greasy. It was so delicious. Give yourself a big thumbs up!

Tags

• hot dishes
• cooking wine
• garlic
• honey
• onions
• pickles
• pork belly
• ginger
• pepper
• soy sauce

Ingredients

Steps

1. 1 Soak the pickles two or three hours in advance (mine is authentic pickles from Meizhou~very fragrant, haha~)

   

2. 2 Cook for about ten minutes, remove the foam on the surface, take out the pork and rinse it again with cold water. Don’t throw away the pork soup base, save it for later.

   

3. 3 Prepare minced garlic and onion

   

4. 4 Pour soy sauce and cooking wine into a large plate, sprinkle with white pepper, poke a few holes in the skin layer of pork belly with a toothpick, apply a layer of honey, then put the pork skin side down and put it into the sauce to marinate. (If the marinating process is not too troublesome, you can also turn the pork belly over and marinate it. The meat will be more flavorful)

   

5. 5 Heat the oil in the pan, and start frying the pork belly over medium heat with the skin side down. Do not use high heat, as it will burn it all at once!

   

6. 6 Prepare the reserved sauce, one spoon of cooking wine, two spoons of soy sauce, one spoon of salt, half a spoon of chicken essence, pour in the pork soup used to cook the pork belly, and mix it into a sauce

   

7. 7 Cut the fried pork belly into about 1CM slices

   

8. 8 Pour in the pickled vegetables and stir-fry, then pour in the prepared sauce and simmer for three to four minutes

   

9. 9 Spread the fried pickles on top of the braised pork

   

10. 10 Put it into a steamer and steam for 1.5-2 hours. Take it out and place it on a plate. Pour out the braised pork with pickled vegetables in the steaming bowl, and then put the steamed soup from the braised pork with pickled vegetables into the bowl

    

11. 11 Put the garlic in the pot and reheat the steamed soup. If you have a strong personal taste and are afraid that it is not flavorful enough, you can add your favorite seasonings. Add the soup while it is hot and pour it into the pork belly with plums and vegetables on the plate (I did not do this step because I thought it was flavorful enough, so I reserved the soup for frying other meat dishes. It has the fragrant flavor of plums and vegetables, which is awesome). Although it takes a long time, it is worth it to eat the delicious pork belly with plums and vegetables!