Braised Pork with Dried Plums and Vegetables
Overview
Braised Pork with Dried Plums and Vegetables---a home-cooked dish that is loved by everyone. The crispy pork belly has been simmered for a long time and is fat but not greasy. The prunes soak up the salty and fragrant soup, which is definitely a killer for rice.
Tags
- hot dishes
- common dishes
- meat dishes
- zhejiang cuisine
- maternity
- autumn recipes
- lunch
- famous dishes
- cao guo
- chives
- cinnamon
- dried chili pepper
- ginger slices
- light soy sauce
- old soy sauce
- pork belly
- rice wine
- rock sugar
- salad oil
- star anise
- umeboshi
- zanthoxylum bungeanum
- boiling water
- fragrant leaves
- garlic
- salt
Ingredients
Steps
-
Clean the pork belly and cut into pieces.
-
Blanch the water in a pot under cold water, then boil briefly.
-
After scooping it up, rinse it with hot water and drain the water.
-
Get your spices ready. I didn't take any pictures of the ginger slices.
-
Heat a saucepan and add 1 tablespoon of salad oil. When the oil is hot, add the spices and saute until fragrant.
-
Add the pork belly and stir-fry evenly, stir-fry over low heat until the fat from the pork belly precipitates.
-
Add light soy sauce, dark soy sauce, and rice wine and stir-fry evenly.
-
Add an appropriate amount of boiled water to cover the meat, and add the scallions.
-
Cover the pot, bring to a boil, turn to low heat, and simmer for about an hour.
-
Wash the soaked prunes and squeeze out the water.
-
The pork belly is stewed until medium rare and chopsticks can be inserted easily.
-
Add rock sugar, salt, and prunes.
-
Continue to simmer until the pork belly is tender.
-
Finished product picture.
