Braised pork with pickled vegetables

Overview

How to cook Braised pork with pickled vegetables at home

Prepare the prunes and wash them.
Soak for two hours.
Drain.
Heat oil in a pan.
Add the prunes and dried chilies and stir-fry evenly.
Add star anise and bay leaves, stir-fry until fragrant, set aside.
Prepare the pork belly.
Boil water in a pot and cook the pork belly until chopsticks can be inserted into the skin (add cooking wine and ginger slices).
Take it out, dry the water, apply white wine on the skin of the meat, and let it dry.
Use a toothpick to fill the holes.
Heat oil in a pan. When the oil is 30% hot, add the cooked meat and fry until fragrant, skin side down.
Fry until the skin of the meat bubbles.
Take it out, quickly put it into ice water, and soak it for an hour (the key to blistering the skin).
Remove and drain.
slice.
Place the meat skin side down in a bowl, add salt, chicken essence, oyster sauce and sugar to taste.
Place the previously fried prunes on top and pour rice wine over it.
Put it into an electric pressure cooker and simmer for one and a half hours.
Alright 😁.
Cover with a bowl.
Turn upside down.
Sprinkle with chopped green onion.
Finished product picture.
Finished product picture.