Braised Pork with Dried Plums and Vegetables

Braised Pork with Dried Plums and Vegetables

Overview

A super dish to go with rice, salty, fresh and slightly sweet, the pork belly is fat but not greasy, lean but not woody, and my favorite is the prunes, which completely absorbs the fat of the meat, making it more delicious. It is said that if you don’t eat meat, you will gain weight, but this dish requires more cooking. Eat it first and then reduce it!

Tags

Ingredients

Steps

  1. Prepare the ingredients.

    Braised Pork with Dried Plums and Vegetables step 1

  2. Soak the prunes in water for half a day.

    Braised Pork with Dried Plums and Vegetables step 2

  3. Wash, add water and boil for half an hour, then drain in water and set aside.

    Braised Pork with Dried Plums and Vegetables step 3

  4. Blanch pork belly with green onion, ginger and cooking wine.

    Braised Pork with Dried Plums and Vegetables step 4

  5. Wash off the blood foam and cut into mahjong pieces.

    Braised Pork with Dried Plums and Vegetables step 5

  6. Heat oil in a pan, add ginger slices and pork belly.

    Braised Pork with Dried Plums and Vegetables step 6

  7. Stir-fry over medium heat until the surface of the meat is slightly brown.

    Braised Pork with Dried Plums and Vegetables step 7

  8. Add cooked umeboshi.

    Braised Pork with Dried Plums and Vegetables step 8

  9. Add dark soy sauce, cooking wine and stir-fry for a few seconds.

    Braised Pork with Dried Plums and Vegetables step 9

  10. Add water to cover the surface of the dish.

    Braised Pork with Dried Plums and Vegetables step 10

  11. Bring to a boil and simmer for about 1 hour.

    Braised Pork with Dried Plums and Vegetables step 11

  12. Finally, add light soy sauce and sugar over high heat to dry up the soup.

    Braised Pork with Dried Plums and Vegetables step 12