Braised pork with pickled vegetables

Overview

Braised pork with pickled vegetables is a familiar Hakka dish that everyone is familiar with. It may be made slightly differently in different places. Select pork belly with skin and cook it thoroughly in a soup pot, add dark soy sauce, fry for color, then cut into slices, add seasonings and marinate for flavor. Put the pork belly into a bowl, top with stir-fried dried pickles, steam until cooked through, and finally put the meat back on a plate. The finished meat is rotten and fragrant, with a salty and fresh taste, fat but not greasy. For meat lovers, this dish is definitely a treat

Tags

• hot dishes
• chinese banquet
• zhejiang cuisine
• old man
• lunch
• dinner
• students
• chicken powder
• dried chili pepper
• dried plum vegetables
• five spice powder
• garlic
• light soy sauce
• old soy sauce
• oyster sauce
• pork belly
• ginger
• salt

Ingredients

Steps

1. 1 Choose a piece of fat and lean pork belly with skin

   

2. 2 Put the pork belly into the soup pot, add two spoons of dark soy sauce, two star anise, a piece of cinnamon, a few bay leaves, and appropriate amount of green onion. Cook for 15 minutes until the meat is cooked through

   

3. 3 Take out the cooked pork belly and drain the water

   

4. 4 Heat oil in the pan and fry the pork belly skin side down over low heat until golden brown, as shown in the picture

   

5. 5 Soak the fried pork belly in water for 20 minutes

   

6. 6 Rinse the pickled vegetables three or four times to remove salt and sediment, then soak them in clean water

   

7. 7 Chop ginger, garlic, and dry chili into small pieces and set aside

   

8. 8 Dry the soaked pickles and squeeze out the water and set aside

   

9. 9 Heat oil in a pot and saute ginger, garlic and dried chili over low heat until fragrant

   

10. 10 Then add dried plum vegetables and stir-fry over low heat to dry up the water. Finally add some light soy sauce and chicken powder and stir-fry

    

11. 11 Cut the pork belly into pieces and put it into a large bowl. Add appropriate amount of light soy sauce, dark soy sauce, oyster sauce, salt, chicken powder and five-spice powder and mix well

    

12. 12 Place the marinated pork belly skin side down into a bowl, then top with fried dried pickles and press flat

    

13. 13 Put it into a pot of boiling water, cover it, steam over high heat for 20 minutes, then turn to low heat and steam for 40-50 minutes

    

14. 14 Picture of the finished product, after steaming, place it upside down on a plate, place a few cilantro and sprinkle with some chopped green onion