Pork with pickled vegetables and taro

Pork with pickled vegetables and taro

Overview

When I was a child, I didn’t have many opportunities to eat meat. Most of them were only when someone in the village got married, celebrated a birthday or during the New Year. Sometimes the host gives guests a small piece of meat that has been boiled and fried, with a little lean meat, but mostly fat. Approximately one inch wide and one half long. For a piece of meat like that, most adults would cook the meat and add some meat oil when cooking, and the ordinary cabbage suddenly becomes very fragrant. My grandma is a vegetarian and has never eaten meat her whole life. My sister has always lived with her grandma and has not eaten meat, so this piece of meat has become a delicacy that I can only enjoy. Grandma cut the meat into thin slices, sprinkled it with a little salt, and steamed it in the pot. I broke open the steamed buns, smeared them with spicy oil, and carefully put the meat slices in. It’s so delicious when you take a bite! My intoxicated expression is very tempting to my sister. You have a taste, it is really delicious. Unfortunately, my sister looked at the fat, and then looked at me suspiciously, with a look of fear on her face. When I was preparing to make braised pork with pickled vegetables today, I saw the big taro from Guangxi and thought of slicing the taro and sandwiching it with the meat. This would make the dish healthier and in line with the current health proposition of food diversity.

Tags

Ingredients

Steps

  1. Slice the roasted pork, each slice is about 0.3 cm (roasted pork is pork belly, add the braised pork ingredients and boil it, control the water, spread sugar on the skin while it is hot, and then fry the skin until it turns yellow). I used ready-made products sold at a famous local delicatessen.

    Pork with pickled vegetables and taro step 1

  2. The large taro from Guangxi is cut into slices as thick as the slices of meat.

    Pork with pickled vegetables and taro step 2

  3. Soak prunes in water. Add a little sugar, a little salt, 20g cooking wine, and 15g water to taste.

    Pork with pickled vegetables and taro step 3

  4. Take a large bowl, place the meat slices and taro slices into the bowl at intervals, with the meat skin facing down.

    Pork with pickled vegetables and taro step 4

  5. Place the seasoned prunes on top of the meat.

    Pork with pickled vegetables and taro step 5

  6. Place in a steamer and steam for about forty minutes.

    Pork with pickled vegetables and taro step 6

  7. When cooked, place a plate on top of the steaming bowl and flip quickly.

    Pork with pickled vegetables and taro step 7

  8. It can be paired with rice and steamed buns.

    Pork with pickled vegetables and taro step 8