Stir-fried diced pork belly with dried radish
Overview
Dried radish refers to sun-dried radish. It is a unique and easy-to-preserve dried vegetable that is loved by the domestic public. Rich in vitamin B, the iron content is higher than other foods except daylily. Dried radish is called preserved vegetable in Chaoshan. It is salty, crispy, digestible and appetizing. Together with Chaoshan pickles and fish sauce, it is also known as the three treasures of Chaoshan. Shanghang dried radish is golden in color, tender in skin and crisp in meat, and has a sweet and delicious flavor. It was famous in the early Ming Dynasty. Dried radish is generally made around the winter solstice and requires three processes: sun-drying, pickling and hiding. Pull out the radish and wash it, expose it in the sun and then surround it with salt. Layer one layer of radish and one layer of salt. Cover it with a layer of radish and press it with large rocks. Take it back at night.
Tags
Ingredients
Steps
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After dry cleaning the radishes, soak them for ten minutes to remove the salt. Cut the pork belly into dices and separate the fat and lean meat. The skin is also cut into dices along with the lean meat. Dried chili peppers and garlic are also cut into pieces
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Refining the oil from the fat meat, do not make it too dry. When it reaches this state, pick it up and set it aside. There is no need to pour out the refined oil
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Pour the lean meat with pig skin (no need to marinate) into the oil pan just now, stir-fry until it changes color and remove. Do not remove the oil from the pan
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Add garlic and chili and stir-fry until fragrant
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Add dried radish and stir-fry
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Add all the fat and lean meat just now, add some light soy sauce for coloring, and continue to stir-fry until the water in the dried radish dries up and changes color
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Remove from pot and plate
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Spicy, crispy and fresh dried radish is the best partner for porridge and rice😊
