Braised pork with pickled vegetables

Overview

How to cook Braised pork with pickled vegetables at home

Tags

• hot dishes
• cantonese cuisine
• aniseed
• honey
• light soy sauce
• old soy sauce
• onions
• pork belly
• sugar
• umeboshi
• ginger
• salt

Ingredients

Steps

1. 1 Prepare a piece of pork belly, cut green onions into sections, sliced ginger, and pickled prunes and soak them for two hours until soft.

   

2. 2 Make water. After it boils, put the pork belly into the boiling water and cook for 5 minutes. Take it out.

   

3. 3 Take out the cooked pork belly, add dark soy sauce (for coloring), light soy sauce (for flavor enhancement), a little salt and honey (indispensable) in order while it is hot, spread the whole pork belly evenly and let cool.

   

4. 4 Heat oil in a pan, put the whole piece of pork belly into the oil and fry until it changes color, fry on all sides, and fry until the skin changes color and bubbles (you must protect yourself, as the oil will collapse).

   

5. 5 Take out the fried meat and let it cool. While waiting, process the prunes. Heat oil in a wok. Add aniseed, green onions, ginger slices, and prunes. Add dark soy sauce, sugar, and salt in turn. Add a small amount of water and simmer for a while. Set aside.

   

6. 6 Slice the cooled pork belly (thick slices will make you enjoy eating them) and place them in a bowl, skin side down.

   

7. 7 Then cover the pork belly with the fried prunes. Steam for one and a half hours.

   

8. 8 After steaming, pour out the excess soup and set aside, cover the bowl with a plate, turn it over with your hand on the plate, season the soup again, thicken with water starch and pour it on the pork belly, and it's done.

   

9. 9 You can make some noodles by yourself, steam some cakes and eat them, perfect