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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!
