Braised pork with pickled vegetables

Braised pork with pickled vegetables

Overview

There are many ways to eat prunes. My family often makes braised pork with pickles and vegetables, and also makes steamed buns with pork and pickles. Sometimes I stir-fry bitter melon, chili peppers, etc., and add a pinch of dried pickles to enhance the flavor. There are actually several kinds of raw materials for pickled vegetables, including those made from winter vegetables and those made from cabbage. The texture of cabbage is soft and tender, suitable for making steamed bun fillings, and it has a sweet taste. When making braised pork with pickled vegetables, you still need a slightly harder texture, and if you eat the braised pork with pickled cabbage hot for two or three times in a row, it will have more flavor and a glutinous texture. It is said that you should not eat too much leftover food, but this braised pork with pickled vegetables really gets hotter and more fragrant the longer it is left.

Tags

Ingredients

Steps

  1. Take a small bowl of dried prunes, remove impurities, quickly wash twice with water, and then soak them thoroughly in water

    Braised pork with pickled vegetables step 1

  2. Take a piece of pork belly with skin, scrape off the hair and clean it

    Braised pork with pickled vegetables step 2

  3. Put the pork belly into a pot of cold water. After the water boils, pour in a little cooking wine

    Braised pork with pickled vegetables step 3

  4. Take a plate, pour a little soy sauce on the plate, and when the pork belly is cooked for 5 minutes, take it out and put it into the soy sauce plate

    Braised pork with pickled vegetables step 4

  5. Dip several sides of pork belly in soy sauce

    Braised pork with pickled vegetables step 5

  6. Pour a little oil into a flat-bottomed frying pan and fry the pork belly skin-side down until small bubbles form on the skin

    Braised pork with pickled vegetables step 6

  7. In a separate pot, add the seasonings to stew the pork belly. I happened to be making braised pork, so I put it into the braised pork pot and cooked it together

    Braised pork with pickled vegetables step 7

  8. When cooked until 8 mature, you can insert it with chopsticks and take it out

    Braised pork with pickled vegetables step 8

  9. Let cool before use

    Braised pork with pickled vegetables step 9

  10. Cut into large pieces about 3 mm thick

    Braised pork with pickled vegetables step 10

  11. Take a suitable deep bowl and spread the meat slices evenly on the bottom of the bowl

    Braised pork with pickled vegetables step 11

  12. Then put the soaked prunes on the meat slices, and pour the water for soaking the prunes into it

    Braised pork with pickled vegetables step 12

  13. Steam in a steamer over high heat for about 50 minutes

    Braised pork with pickled vegetables step 13

  14. For the steamed pickled pork, pour the soup from the bowl into the wok and bring to a boil over low heat

    Braised pork with pickled vegetables step 14

  15. Put a small spoonful of starch into a bowl, add a small amount of water, chicken powder, and a small amount of salt to dissolve

    Braised pork with pickled vegetables step 15

  16. Pour into the pot and thicken into a thin gravy

    Braised pork with pickled vegetables step 16

  17. Invert the pickled vegetables and meat bowl on a plate

    Braised pork with pickled vegetables step 17

  18. Pour the gravy over the surface of the pork belly with pickled vegetables, and sprinkle with a little chives

    Braised pork with pickled vegetables step 18

  19. Rotten meat and vegetables with fragrant sauce

    Braised pork with pickled vegetables step 19

  20. Eat a slice, it’s fat but not greasy

    Braised pork with pickled vegetables step 20