Pork with pickled vegetables and taro

Overview

How to cook Pork with pickled vegetables and taro at home

Tags

• hot dishes
• garlic
• oil
• oyster sauce
• pickled mountain yellow peel fruit
• pickles
• pork belly
• scallops
• shrimp
• sugar
• taro
• wine
• ginger
• water

Ingredients

Steps

1. 1 Soak the pickles in water about an hour in advance

   

2. 2 Wash the pork belly and simmer it in boiling water for about 20 minutes. Add some wine and ginger slices to the water to remove the smell. The specific time depends on the condition of the pig skin. The thinner the pork skin, the shorter the time. Use a bamboo skewer to insert into the pig skin and it will be easy to insert.

   

3. 3 Chop ginger and garlic

   

4. 4 The mountain yellow peel fruit is also chopped

   

5. 5 Scallops and dried shrimps should also be soaked in water for 20 minutes in advance, washed and then soaked in water. Do not throw away the soaked water, it can be used to cook the juice

   

6. 6 Cut taro into thick slices about two centimeters

   

7. 7 Chopped ginger, garlic, dried shrimps and scallops, and soaked pickles

   

8. 8 Prick the cooked pork belly numerous times with a bamboo skewer and rub a thin layer of salt on the skin. Bubbles will appear on the skin of the steamed pork belly

   

9. 9 Heat the oil to 60% heat, put the pork belly in and fry, remember to close the lid immediately, otherwise the hot oil will fly

   

10. 10 Fry for about 2 minutes until the oil stops flying. Fry each side of the pork belly till golden brown

    

11. 11 Fried pork belly

    

12. 12 Each side is golden

    

13. 13 Also put the taro into the oil pan and fry for 2 minutes

    

14. 14 Add oil and add garlic and ginger, then add scallops and dried shrimps and stir-fry for about 1 minute, then add prunes and mountain huang peel fruits

    

15. 15 Add sugar and oyster sauce to taste. You don’t need to add other salt and soy sauce. Because pickles are salty and oyster sauce is salty, the taste is enough. Adding any more will make it salty

    

16. 16 Stir-fry for a few minutes until the pickled vegetables are fragrant. Pour in the water used to soak the dried shrimps and bring to a boil. Keep boiling for a few minutes, but keep some of the soup. It should not be too dry. There should be about 200g of juice. Because I have not soaked the fried pork belly in water, I steamed it directly. The juice can be soaked at the bottom to achieve the best results, and some juice will taste delicious

    

17. 17 Cut the fried pork belly into slices of about 1 cm

    

18. 18 The thinner the slices, the better and more delicious

    

19. 19 Arrange the sliced pork belly and taro into the steaming bowl one by one, with the skin side down, one piece of meat and one piece of taro, and stack all the meat and taro

    

20. 20 Put the meat and taro together and see how much meat you want to make. Just get a suitable bowl to put it in. It won’t work if it’s too big

    

21. 21 Pour the cooked pickles and juice onto the piled pork belly

    

22. 22 After serving, cover with lid and steam in pressure cooker for 40 minutes

    

23. 23 If you don’t have a pressure cooker, steam it in a steamer for about an hour and a half

    

24. 24 Be sure to cover the lid while steaming, otherwise water will continue to enter the bowl, which will result in a lot of juice and a bland taste

    

25. 25 After steaming, use another plate. It needs to be a deep one because there is juice. If it is too shallow, the juice will drain away. Use a plate to cover the steaming bowl. Remember to cover it with a thick cloth. If it is very hot, just turn the bowl upside down

    

26. 26 The pork belly fell onto the plate