The soul-stirring【Roasted Pork with Dried Plums and Vegetables】

Overview

My family has a special interest in the dish of Braised Pork with Umeboshi. I like to eat Umeboshi, and I would not eat the juicy Umeboshi even if I was slapped in the face. My husband likes to eat prunes mixed with fat and lean pork belly. Because it's winter, I added some chili peppers to enhance the flavor. It not only has the freshness and sweetness of Shanghainese cuisine, but also has the slightly spicy aftertaste, making it an endless aftertaste.

Tags

• hot dishes
• meat dishes
• cinnamon
• cooking wine
• dried chili pepper
• ginger
• onion white
• pork belly
• rock sugar
• star anise
• umeboshi
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak the prunes in water to make them more vegetabley. The prunes absorb oil very well and go perfectly with the pork.

   

2. 2 Choose fat and thin pork belly + ginger + ginger slices and water.

   

3. 3 After soaking the prunes completely, drain the water.

   

4. 4 Heat oil, stir-fry pork belly until golden brown on both sides, then remove.

   

5. 5 Use the remaining oil in the pot to sauté the ginger slices and dried chili until fragrant, and stir-fry the dried prunes briefly.

   

6. 6 Take another bowl + white sugar + light soy sauce + dark soy sauce + appropriate amount of salt + sesame oil + minced onion and ginger + water and mix well

   

7. 7 Spread the stir-fried pork belly with honey and place it on the bottom of the casserole, place the fried prunes on top, and then pour in the sauce you just prepared.

   

8. 8 Steam for about an hour and a half.

   

9. 9 The delicious braised pork with pickled vegetables is ready.