Braised pork with pickled vegetables

Overview

The first season of China on the Tip of the Tongue and The Taste of Time have an introduction to plum vegetables, among which the most representative one is the braised pork with plum vegetables. Plum cabbage is a traditional specialty of Huizhou. It is golden in color, fragrant, sweet and refreshing, neither cold nor dry, nor wet nor hot. It is said to be a healthy dish and has long been famous. It is said that it is also known as the three treasures of Huizhou along with salt-baked chicken and stuffed tofu. Huizhou people call the braised pork with pickled vegetables Shao Bai, and it has many names depending on the region. It is characterized by its bright red color, thick and delicious soup, smooth and mellow braised pork, fat but not greasy, and soft and mellow taste.

Tags

• hot dishes
• common dishes
• meat dishes
• cantonese cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• cooking wine
• old soy sauce
• onions
• pork belly
• star anise
• umeboshi
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Add onion, ginger and star anise cooking wine to the boiling water, put the pork belly into the pot and cook for about 15 minutes, leaving half a bowl of meat soup for later use.

   

2. 2 Take out the cooked meat, pierce the skin with a fork a few times, smear the meat with thick soy sauce while it's hot, and marinate for a while.

   

3. 3 Add cooking oil to a non-stick pan. When the oil is hot, put the meat skin side down into the pan. Turn up the heat and slowly fry the meat skin until brown. When frying the meat, cover the pan. The skin will fall apart and splash. Be careful not to get burned.

   

4. 4 Soak and wash the prunes in advance and set aside.

   

5. 5 Fried meat,

   

6. 6 Take it out and soak it in cold water until the skin becomes wrinkled. About half an hour.

   

7. 7 Take out the soaked meat and cut into thin slices.

   

8. 8 Add oil to the wok, sauté the onion and ginger slices, add the soaked prunes, stir-fry until fragrant, add the meat broth, salt, sugar, a little dark soy sauce, Nanjiu wine, seasoning, and cook for three to five minutes. .

   

9. 9 Place the pork skin side down and place it neatly in a large bowl. Spread the fried pickles on top of the pork belly and pour the soup into it.

   

10. 10 Add appropriate amount of water to the electric pressure cooker, put it into the pot rack,

    

11. 11 Put the pickled vegetables into the pot and cook for about half an hour.

    

12. 12 Take out the steamed pickled vegetables and meat,

    

13. 13 Pour the soup out into the pot and add a small amount of water starch to thicken it slightly. Place a plate on top of the bowl, place the pickled vegetables and meat upside down on the plate, and pour the thickened soup over the meat slices.