Braised pork with pickled vegetables

Braised pork with pickled vegetables

Overview

Also known as salty roasted white rice, it is a characteristic traditional dish and belongs to Cantonese and Hakka cuisine, among which Meizhou, Guangdong is the most representative. It is also a popular home-cooked dish~

Tags

Ingredients

Steps

  1. Soak the pickles one day in advance and rinse them repeatedly ~

    Braised pork with pickled vegetables step 1

  2. Add onion, ginger, cinnamon and star anise cooking wine, etc. to the water in the pot. Add the pork to the water and cook for 20 minutes~

    Braised pork with pickled vegetables step 2

  3. Put light and dark soy sauce in the plate to color, add salt to taste ~ 20 minutes ~

    Braised pork with pickled vegetables step 3

  4. Use a bamboo skewer to poke small holes in the pig skin to help absorb the flavor ~

    Braised pork with pickled vegetables step 4

  5. Pour a little oil into the pot and start frying the pork over low heat, frying on all sides, especially the pork skin side which takes longer~

    Braised pork with pickled vegetables step 5

  6. Use the fried lard to stir-fry the pickled vegetables, add cinnamon, star anise, onion, ginger and other seasonings and stir-fry, add salt and sugar and cook over low heat for 10 minutes~

    Braised pork with pickled vegetables step 6

  7. Cut the pork into 0.5cm thick slices and place them on the bottom of the bowl. Spread the fried pickles on top of the meat and steam them in a steamer for two hours. Remember to add water to the steamer, otherwise the water will dry out~

    Braised pork with pickled vegetables step 7

  8. After steaming, place it upside down on a plate and sprinkle with some chives for decoration. It is fat but not greasy, so it goes well with rice~

    Braised pork with pickled vegetables step 8