Fat but not greasy, braised pork with pickled vegetables

Overview

Relatives gave me a large package of dried plums, a specialty of Shaoxing. Plums are a famous specialty of Shaoxing, Zhejiang. It has a delicious taste, a pleasant saltiness and a rich aroma. It is said that prunes look dark in color and have a unique fragrance. They can relieve summer heat, cleanse the internal organs, eliminate food accumulation, cure coughs, promote fluid production and appetizer.

Tags

• private kitchen
• cao guo
• chicken essence
• chives
• cooking wine
• light soy sauce
• old soy sauce
• pork belly
• star anise
• sugar
• umeboshi
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 A big bag of Shaoxing specialty dried plum vegetables, which contains many fresh and tender dried bamboo shoots.

   

2. 2 Soak the prunes in cold water for 30 minutes, wash and chop into small pieces.

   

3. 3 Wash the pork belly and cut into sections.

   

4. 4 Put it in a pot and boil it with cold water. Add a few peppercorns, one star anise, and cooking wine to remove the fishy smell.

   

5. 5 Wipe the skin of the cooked meat dry. Place the meat skin side down in the pot, add a little more oil,

   

6. 6 Fry until the meat is golden brown.

   

7. 7 Mix onion, ginger, chicken essence, dark soy sauce, sugar, and salt into a sauce. Dip the slices of meat into the sauce, and place the meat skin side down in a bowl.

   

8. 8 Put a little oil in the pot, add the chopped prunes, pour in the remaining sauce and stir-fry for a few times.

   

9. 9 Cover the meat with fried pickles and steam in a steamer for 1 hour.

   

10. 10 Invert it into a plate. Pour the soup from the plate into the pot, add a little water starch, thicken it into a thin gravy and pour it on the meat.