Braised pork with pickled vegetables
Overview
There are very few people selling plum vegetables here in the northwest, and the taste of it remains in my heart. Over the years, the taste has changed a lot. A few days ago, my friend brought some dried plum vegetables from the south. I started making them during my break today. The taste has been adjusted to suit the northwest style. My son said that pickles are more delicious than meat.
Tags
Ingredients
Steps
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Rinse the pickles and soak them for two hours. Take them out. Wash the pork belly. My family doesn’t like fatty meat, so I picked a leaner piece. In fact, for this dish, a slightly fatter one is more fragrant.
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Pour cold water into a pot, add pork belly, cooking wine, ginger slices, star anise, and cinnamon. Bring to a boil, skim off the floating residue, and continue to cook until cooked.
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Dice green onion and ginger, and chop chili pepper.
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Heat oil in a pan, add green onion, ginger and chili pepper and stir-fry until fragrant.
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Add the pickled vegetables and continue to stir-fry, add oil, light soy sauce, dark soy sauce, sugar, salt, and a spoonful of meat soup.
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Simmer until the soup is slightly dry and set aside.
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Remove the cooked pork belly and let cool.
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Cut into thin slices.
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Take a bowl, place the pork belly on the bottom of the bowl one by one with the skin side down, put the slices on the bottom, and put the minced meat on top.
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Pour the fried pickles on top. Steam in a pressure cooker and steam for about 40 minutes.
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After the pressure is released, remove and place upside down on a plate.
