Braised pork with pickled vegetables

Overview

How to cook Braised pork with pickled vegetables at home

Pour water into the pot, put the pork belly into the pot, add ginger slices, cook with rice wine to remove the blood, and cook until it can be pierced with chopsticks. Soak the prunes in warm water (preferably for about two hours), and wash them repeatedly (usually there is more sand).
After the pork belly is cooked, put it in a frying pan to control the oil, and fry it skin side down until the surface is slightly brown. Pour water into a bowl and let the meat cool down. Use a toothpick to poke some small holes in the meat and place a small one. Then cut the meat into thin slices, add some dark soy sauce, salt, sugar, and soybean paste and marinate for two hours.
Pour a little oil into the pot, add star anise, garlic cloves, and scallion segments, stir-fry until fragrant, add the prunes and stir-fry, add some salt, sugar, and light soy sauce and stir-fry for a while, remove the star anise, scallion segments, and garlic cloves.
Take a bowl and place the pork belly on the bottom of the bowl, then place the prunes on top of the pork belly, cover the bowl with a plate and put it in the pot to steam for about two hours. After steaming, just turn the bowl over and place it on the plate.