Braised pork with pickled vegetables

Overview

Braised pork with pickled vegetables, my favorite dish in it, especially delicious when mixed with rice. I believe all friends who don’t like meat feel the same way! We always have this dish when we hold weddings and weddings in Sichuan, and now many people in the family will make it during the holidays.

Tags

• hot dishes
• aniseed
• chicken essence
• cinnamon
• garlic
• onions
• pork belly
• sugar
• umeboshi
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients, soak and wash the prunes.

   

2. 2 Add water to the pot, add Sichuan peppercorns, aniseed, cinnamon, bay leaves, green onions, and ginger. Put the pork belly in and cook for 30 to 40 minutes. Cook the meat until there is no blood and you can pierce it with chopsticks.

   

3. 3 Take the meat out and quickly spread the soy sauce on it while it's still hot. Spread it evenly and let it cool.

   

4. 4 Put oil in the pot and fry the pork belly with the skin side down. Fry the skin until it turns into small bubbles. Cover it and don't want it to explode everywhere.

   

5. 5 Take out the meat. There is still oil in the pot. Add the onion, ginger, garlic and dried chili shreds and stir-fry until fragrant. Add the dried prunes and stir-fry. Adjust the flavor. Add some chicken essence, salt and sesame oil. Add a little water and cook for one minute.

   

6. 6 Slice the meat, add onions, ginger, garlic, and soy sauce, mix well and marinate the meat for two minutes. Arrange the meat piece by piece with the skin side down, then put the fried prunes on top, and put them in the pressure cooker for half an hour.