Braised pork with pickled vegetables

Overview

The meat is soft and rotten, fat but not greasy, and the plum vegetables are rich and fragrant. When you chew a piece of pork with pickled vegetables and your mouth is full of juice, you don't feel fat. The plum cabbage absorbs oil, and the pork belly carries the fragrance of the plum cabbage. The combination of plum cabbage and fatty pork belly is really just right.

Tags

• hot dishes
• hakka cuisine
• cooking wine
• dried chili pepper
• garlic
• oil
• onions
• pickles
• pork belly
• star anise
• sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Blanch the pork belly in boiling water. After removing the floating residue, add onions, ginger and cooking wine and cook for 20 minutes.

   

2. 2 After taking it out, spread soy sauce evenly on several sides, marinate with a little cooking wine for 15 minutes.

   

3. 3 Put a little oil in the pan, fry the marinated pork belly skin side down.

   

4. 4 Fry until it looks like the picture, slice or cut into pieces as you like.

   

5. 5 Slice the pork belly and place in a large bowl. Set aside. (My finished picture is sliced, I forgot to take a photo, please forgive me)

   

6. 6 Soak the salted plums and dried vegetables in warm water 2 hours in advance and wash thoroughly. Heat oil in a pan, stir-fry the star anise, take out the star anise, add onions, ginger, garlic, dried chilies, cooking wine, sugar, soy sauce, and pickled vegetables and stir-fry.

   

7. 7 Fry until fragrant.

   

8. 8 Pour it on the cooked pork belly, steam it in a pot, increase the heat over high heat, and simmer over low heat for 1.5 hours.

   

9. 9 After steaming, close the plate and turn the meat over.

   

10. 10 The soup is returned to the pot to thicken, poured over the pork belly, and the delicious finished product comes out of the oven.