Sichuan braised pork with pickled vegetables

Overview

I particularly miss the finale dish of the banquet in the countryside when I was a child - roasted white. But usually it is cut with elbows, and it is sticky and continuous like tofu cubes. But when you eat it, it can be smashed lightly with chopsticks. The mouth is oily but not greasy, and the fragrance of the pickles is endless aftertaste. Compared with the braised pork with pickled vegetables, the taste is similar, mainly because the process is not that complicated, so I often make it when I am craving for it. My mother-in-law made pickles (pickled vegetables) in her hometown. Every time she goes back to her hometown, she always brings a big bag with her, just for this dish.

Tags

• private kitchen
• cao guo
• cinnamon
• cooking wine
• dark soy sauce (brown sugar)
• ginger
• green onions
• pork belly
• star anise
• umeboshi
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• pepper

Ingredients

Steps

1. 1 Wash the pork belly, put it in an iron pot with water, cinnamon, bay leaves, pepper, two green onions, half a piece of ginger, and cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes.

   

2. 2 Take the cooked pork belly out and let it cool, and evenly apply dark soy sauce or boiled brown sugar on the meat.

   

3. 3 When the oil starts to rise in the pan and there is a slight smoke, put the meat skin side down into the pan to brown. (The oil will splash a little, so check the position. Put it down farther away, and hold it lower when you put it down.) It will take about 2 minutes. Use a shovel to move it in the middle to avoid sticking to the pan.

   

4. 4 Take a bowl, preferably stainless steel, let the meat cool slightly, cut into thin slices, skin side down, and arrange them in order.

   

5. 5 Sprinkle some minced ginger, minced garlic, and peppercorns evenly on the meat. You can pour the dark soy sauce leaked out when rubbing the meat on top, or put some soy sauce on it, spread it evenly with pickles (plumb vegetables), and press it down with your hands.

   

6. 6 Add enough water to the pressure cooker. In fact, pressure cookers generally don't consume much water, but to be on the safe side, I add more every time, put a tripod on it, and put the bowl on the shelf to prevent water from rising and popping into the bowl. . . Put a plate upside down on top to make it more fragrant and prevent water vapor from leaking inside. After inflating, press for more than half an hour, preferably one hour, the taste will be better. If you use a steamer, it will take longer, steam on low heat for about 1 and a half hours. After taking it out of the pot, cover the bowl with a plate and turn it upside down. Of course, the plate must be larger than the bowl. . . Before pouring the meat, pour out the juice from the bowl, add some gravy in the wok, and pour it on the cooked meat for a better taste.