Braised Pork with Pickled Vegetables

Overview

This braised pork with pickled vegetables is made from the famous pickled vegetables and pork belly from Tengchong, Yunnan. The finished dish is bright red in color. During the production process, due to the long steaming time, the oil in the pork belly is steamed out, so it tastes fat but not greasy, melts in the mouth, is sour and delicious, nutritious and healthy, and is suitable for all ages.

Tags

• hot dishes
• home cooking
• cooking wine
• old soy sauce
• pickles
• pork belly
• white sugar
• salt

Ingredients

Steps

1. 1 Put the pork belly into a dry pot, turn on the heat, and sear the skin until golden brown.

   

2. 2 Put the pork belly into the pot and cook until medium cooked, take it out.

   

3. 3 Use a little salt, a little cooking wine, and a little dark soy sauce to make a sauce, and spread it evenly on the pork belly. Put a little oil in the pot, fry the meat skin until golden brown, take it out and soak it in cold water for twenty minutes.

   

4. 4 This is marinated pork belly.

   

5. 5 Cut the pork belly into slices about 8mm thick, skin side down, and place evenly in a bowl.

   

6. 6 Sprinkle appropriate amount of salt evenly on the meat surface.

   

7. 7 Take out the pickled vegetables, place them on the chopping board, and cut them into fine pieces.

   

8. 8 Put the chopped pickled vegetables into the wok, add an appropriate amount of sugar, and stir-fry over low heat.

   

9. 9 Spread the fried pickled vegetables evenly on the surface of the meat. This is a semi-finished product.

   

10. 10 Next, put the semi-finished product into a steamer and steam it for an hour and a half.

    

11. 11 After steaming, cover the meat bowl with a bowl and turn it upside down.