Braised pork with pickled vegetables

Overview

Braised pork with dried plums and vegetables is a Han Hakka specialty dish in Huizhou, Guangdong. It is said that there is a beautiful legend about the braised pork with dried plums and vegetables. During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially selected two famous chefs to go to West Lake in Hangzhou to learn cooking. After the two chefs returned, Su Dongpo asked them to imitate the Dongpo braised pork in Hangzhou West Lake and use plum vegetables to make braised pork with pickled vegetables. Traditional cooking is more complicated, but now you can use the Jiesai automatic cooking pot to make authentic braised pork with pickled vegetables at home. Let’s take a look!

Tags

• hot dishes
• home cooking
• chinese banquet
• cantonese cuisine
• maternity
• hakka cuisine
• winter recipes
• lunch
• famous dishes
• aniseed
• cinnamon
• cooking wine
• light soy sauce
• old soy sauce
• onions
• pickles
• pork belly
• rock sugar
• zhuhou sauce
• ginger
• salt
• water

Ingredients

Steps

1. 1 Soak the pickles in water overnight, wash them in water, and cut them into 2 cm long sections;

   

2. 2 Put the chopped plum vegetables, green onions, ginger, aniseed, cinnamon, rock sugar, pork belly (skin side down), cooking wine, Zhuhou sauce, dark soy sauce, water into the pot and add salt;

   

3. 3 Cover the pot and activate the [Simmered Crispy Pork] function;

   

4. 4 After cooking, remove the pork belly and slice it;

   

5. 5 Pour the pickled vegetables into a plate and place the sliced pork belly on top of the pickled vegetables.