Braised Pork Belly with Dried Plums and Vegetables

Braised Pork Belly with Dried Plums and Vegetables

Overview

This is a very down-to-earth Hakka dish without too many fancy accompaniments and embellishments, but it is famous at home and abroad for its unique farmhouse flavor. Most prunes are dried with mustard greens. Every late autumn and early winter, the crisp, tender and sweet flower moss of mustard greens is dried and pickled after bolting. Dried prunes have the therapeutic effects of relieving summer heat, cleansing the internal organs, eliminating accumulated food, curing coughs, promoting fluid production and appetizing. Shaoxing prune vegetables are especially famous. Umeboshi can be boiled, stewed, or steamed, and can be eaten in many ways. However, I think cooking pork belly with Umeboshi is the best way to cook it. The fresh aroma of the pickled vegetables expands more and more after inhaling the fat of the pork belly, and the fatness of the pork belly meets the dry and salty taste of the pickled vegetables and I am subdued. It seems that the best lover and spouse are not only those who are in tune with each other, but also those who can learn from each other's strengths! The whole dish is salty, sweet, fragrant and delicious, coupled with the freshness of the bamboo shoots...you must know that these bamboo shoots are by no means a fuel-efficient lamp! A bamboo stem inserted horizontally can also add a third of the flavor, so forget about the shameless bamboo shoots! Smile and save ten years! Just kidding, kidding! Serve the food while talking and laughing!

Tags

Ingredients

Steps

  1. Cut pork belly into cubes. Peel, wash and cut fresh bamboo shoots into small pieces.

    Braised Pork Belly with Dried Plums and Vegetables step 1

  2. Half a pack of prunes.

    Braised Pork Belly with Dried Plums and Vegetables step 2

  3. Soak in cold water for ten minutes to remove the salt. Wash each piece carefully.

    Braised Pork Belly with Dried Plums and Vegetables step 3

  4. Soak in cold water for ten minutes to remove the salt. Open the leaves one by one and wash them carefully.

    Braised Pork Belly with Dried Plums and Vegetables step 4

  5. Cut into small pieces.

    Braised Pork Belly with Dried Plums and Vegetables step 5

  6. Heat the pan to three layers without adding oil.

    Braised Pork Belly with Dried Plums and Vegetables step 6

  7. Pour in the pork belly directly, fry over high heat until the surface is slightly brown, then turn on low heat and continue frying for a while to fry out the fat.

    Braised Pork Belly with Dried Plums and Vegetables step 7

  8. Put the pork belly in the pot into a bowl. Pour the prunes into the pot and stir-fry until fragrant.

    Braised Pork Belly with Dried Plums and Vegetables step 8

  9. Pour the prunes out of the pot again, replace with the pork belly, add cold water, bring salt, star anise, grass fruit, Sichuan peppercorns, and small dried red pepper to a boil over high heat, pour in the braised sauce (a little more braised sauce), simmer over low heat for 1 and a half hours.

    Braised Pork Belly with Dried Plums and Vegetables step 9

  10. When the water in the pot dries up quickly, add prunes and fresh bamboo shoots and continue cooking. Cook and fry at the same time. After about ten minutes, reduce the sauce and pour sesame oil over it. Ready to eat.

    Braised Pork Belly with Dried Plums and Vegetables step 10