Braised pork with pickled vegetables

Braised pork with pickled vegetables

Overview

The first time I ate it at Meizhou Dongpo Restaurant, it melted in your mouth and was so fragrant. I came back to research and make it myself, and it was a great success!

Tags

Ingredients

Steps

  1. Cut the pork belly into 10x10 cm chunks.

    Braised pork with pickled vegetables step 1

  2. Put cold water in a pot over high heat and cook until 8 mature (chopsticks can be pierced through), then remove, drain and let cool for later use.

    Braised pork with pickled vegetables step 2

  3. Pour in the light soy sauce, dark soy sauce, oil and fermented bean curd juice and spread evenly and marinate for one hour.

    Braised pork with pickled vegetables step 3

  4. Soak the prunes in water for two hours in advance to soften them, then clean them.

    Braised pork with pickled vegetables step 4

  5. Put the marinated pork belly into the oil pan and fry until the skin turns golden brown and bubbly, take it out and let it cool.

    Braised pork with pickled vegetables step 5

  6. Cut into large pieces, put into a large marinated meat bowl, evenly coat with marinated meat juice, and place neatly with the skin side down.

    Braised pork with pickled vegetables step 6

  7. Heat the pan and pour oil, add rock sugar and stir-fry until fragrant, add onion, ginger, garlic and chili until fragrant, add prunes and stir-fry until cooked, place on top of the meat, and pour marinated meat juice on top.

    Braised pork with pickled vegetables step 7

  8. Steam in a steamer for one and a half hours.

    Braised pork with pickled vegetables step 8

  9. Just put it on the plate.

    Braised pork with pickled vegetables step 9