【Country Braised Pork with Plum and Vegetables】----- Simple and rustic rural cuisine

Overview

If I ask: Have you ever dried prunes? , maybe many people have seen it and posted it. If I ask: Did you shoot hogweed as a child? , I wonder if anyone will answer yes. I was born in a rural area and experienced this life when I was young. In the past, during the Chinese New Year, people in rural areas would cook braised pork with pickled vegetables. This can be regarded as a traditional Chinese New Year dish. Gradually, as people's living standards get better and better, it has become a common daily dish. Nowadays, there are many ways to make braised pork with pickled vegetables. Among the ways I have seen, the ancient way in rural areas is the simplest, and deep in my memory, it also tastes the most beautiful. Maybe it’s because the meat in the countryside is so fragrant, or maybe it’s because the dried prunes you dry yourself are so sweet. When I went back this time, I brought some dried plum vegetables, which my father had dried with snow red. As soon as I got home, I made braised pork with plum vegetables. I still used my mother’s simplest method. No need to apply honey, no need to fry the pig skin, and no need to use too many seasonings.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• cantonese cuisine
• maternity
• hakka cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• famous dishes
• light soy sauce
• old soy sauce
• pork belly
• umeboshi
• white sugar

Ingredients

Steps

1. 1 Prepare the pork belly and prunes.

   

2. 2 Add appropriate amount of water to the pot and add pork belly.

   

3. 3 Cover and bring to a boil over high heat, then turn to medium heat and cook until chopsticks can be easily inserted into the pork belly. (Turn it over during this period to prevent the meat skin from sticking to the pan)

   

4. 4 Wash the cooked meat with warm water, put the pork skin side up, and cut into even slices.

   

5. 5 When cutting, leave a little bit at the bottom without cutting off. (When banqueting, after being steamed like this, it will be neat and neat in the bowl, which is more beautiful. Because the connected parts are just a little bit, each piece can be easily picked off when eating, so don’t worry. But if too much thickness is left and not cut into sections, it will not be so easy to pick up. If you are eating it by yourself, you can actually cut it into sections directly)

   

6. 6 Take a larger bowl, pour 1 tablespoon of dark soy sauce and an appropriate amount of light soy sauce and mix evenly. Put the pork belly skin side down, spread evenly on each piece with soy sauce, and marinate for half an hour for color and flavor. (A little dark soy sauce is added to make the color of the meat darker. In addition, I like the soup of pickled pork with pickles to be mixed with rice, so I add more light soy sauce)

   

7. 7 Heat an appropriate amount of oil in a pot and turn to medium heat. Wash the prunes, drain the fruits slightly, add them to the pot and stir-fry. (If you don’t wash it with water and put it into the pot directly, it will burn easily and the finished dish will be bitter)

   

8. 8 Add appropriate amount of sugar and stir-fry evenly. (There is no set amount for this amount. If you like this dish to be sweeter, add more.

   

9. 9 Pour in the marinated meat soy sauce and bring to a boil. (You can taste the saltiness and sweetness at this time)

   

10. 10 Take a larger basin, put the pork belly skin side down, put the fried prunes on top of the meat, put it in a steamer, bring to a boil over high heat and steam over medium heat for about 40 minutes. (In fact, you can steam it in a pressure cooker, then turn to low heat and steam for about 15 to 20 minutes)

    

11. 11 Steamed pork with pickled vegetables.