Braised Pork with Pickled Vegetables and Potatoes
Overview
I had this dish in a restaurant a long time ago and failed to make it once. I did it again today with great success and a perfect copy. Wow! It smells so good
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Ingredients
Steps
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Wash the pork belly and scrape the skin clean
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Make water in a pot, simmer the meat in cold water for 2 minutes, remove and control the water, make water in another pot, add onion and ginger segments, pepper aniseed, cooking wine and bring to a boil
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Cook for 8 minutes until the chopsticks can be inserted through
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Put an appropriate amount of dark soy sauce on the plate, put the meat skin side up into a bowl while it's still hot and marinate it, then cover the other noodles with soy sauce
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Then dry the meat skin side up
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Heat the pan and add oil. Fry the pork belly skin side down in the pan. Cover the pan to avoid oil splashing
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Just fry it until it is as shown in the picture, then put it in the freezer for about half an hour and set aside
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Wash the pickled cabbage with repeated changes of water, squeeze out the water and set aside
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Chop onion, ginger, garlic, and mince Sichuan pepper
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Heat the pan, add oil, add Sichuan peppercorns and stir-fry over low heat, then add onion, ginger and garlic and stir-fry
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Add the pickled vegetables and stir-fry until fragrant. Set aside
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Wash the potatoes, peel them and cut into thick slices, dip both sides with soy sauce
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Take out the pork belly and cut it into thick or thin slices. You can choose to cut it or not.
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Add potatoes and a small amount of pickled vegetables
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Put skin side down into the bowl
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Cover with pickled vegetables, mix light soy sauce, dark soy sauce, sugar, and pepper and pour
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Cover the bowl and steam for about 1 and a half hours
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Take out the steamed meat, cover it with a plate and quickly turn it upside down in the bowl
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Thick sheet finished product picture
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Finished sheet pictures
