Shandong version of braised pork with pickled vegetables

Overview

After appreciating the exquisite recipes from all the experts, I also learned to make braised pork with pickled vegetables as a new beginning for a wonderful summer vacation! Everyone is familiar with this dish. Plum vegetables and soft, glutinous and fragrant pork belly are always the best pairings. However, after tasting the homemade braised pork with plums and vegetables from farmers in Hunan, I always felt that what I made was not authentic enough. In order to make up for my poor cooking skills and to have a refreshing taste in the hot summer, I switched to using dried purslane instead of prunes, which can remove heat and cleanse the stomach. Purslane is called horse rope vegetable in Shandong. It grows especially tender and pollution-free in idle fields in the countryside. Pick it home after the rain, blanch it in hot water, and dry it in the sun, and you can smell the mellow aroma of the dried food. After making the braised pork, I personally feel that Ma Sheng Cai brings a richer aroma and texture than Plum Cai! This is my first post, the steps and photos are not good enough, please criticize and correct me!

Tags

• hot dishes
• common dishes
• meat dishes
• shandong cuisine
• old man
• banquet dishes
• lunch
• alpinia
• angelica dahurica
• chenpi
• cinnamon
• dried purslane
• fennel
• jimo old wine or white wine
• light soy sauce
• lilac
• old soy sauce
• pork belly
• rock sugar
• shandong green onions are white
• star anise
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Wash and blanch the pork belly and set aside.

   

2. 2 Heat oil in a pan and fry the meat until golden brown.

   

3. 3 If the meat you just pan-fried is too hot, you can prepare the sauce, onion and ginger and fry the horse sheng vegetables. The sauce is made from dark soy sauce, light soy sauce, rock sugar, Jimo old wine or white wine.

   

4. 4 The only condiments used are onion and ginger. Cutting the ginger into minced pieces has the advantage of evenly adding flavor and relieving greasiness.

   

5. 5 Chopped Ma Sheng Cai

   

6. 6 "I'm Ma Shengcai!"

   

7. 7 The temperature of the meat is ready. Place the slices in a container

   

8. 8 After sauteing the seasonings, pour in the Ma Sheng vegetables, add the sauce, stir-fry the Ma Sheng vegetables to get the rich aroma, add a small amount of water and cook for five minutes.

   

9. 9 Pour over the stacked meat and steam over high heat for an hour.

   

10. 10 Pour into a plate and thicken the soup. It’s my first time taking pictures and I’m so busy. Please ignore the poor presentation, haha!

    

11. 11 In the summer, eat soft and glutinous pork belly with pickled vegetables, paired with cornmeal pancakes, and a small beer!