Braised pork with pickled vegetables

Overview

How to cook Braised pork with pickled vegetables at home

Cut the pork belly into cubes, blanch it in water to remove the blood foam, take it out, rinse it, put it in a pressure cooker, and press it for 10 minutes. Put a small amount of salt in the pot, a seasoning box, and put star anise, cinnamon, pepper, bay leaves, cumin and vanilla fruits in it
Remove from the pot and use dark soy sauce to color while hot
Put the skin side down into the oil pan and fry until the skin looks like tiger skin
Soak the pickles in water 1 day in advance to remove the saltiness
Chop it into pieces after the salty taste is gone, stir-fry briefly in a pan, add a small amount of sugar and light soy sauce to taste, and set aside
Slice the fried pork belly, skin side down, and place in a small basin. Add salt, sugar, oyster sauce, and light soy sauce
Place the stir-fried pickles on top of the pork belly and steam for an hour until the meat is tender
After steaming, put it aside for a while, take a plate and put it on a small basin, turn the pork into the plate