Braised pork with pickled vegetables

Overview

The very delicious braised pork with pickled vegetables, soft, glutinous and fragrant, can be eaten by both adults and children.

This is my grandma’s homemade prune vegetables, which Sichuan people call “salt vegetables”. They are soaked in water in advance and the pork belly is prepared.
Soak in water for two hours.
Put the pork belly in cold water, add cooking wine, and prepare to blanch.
After boiling, reduce heat and simmer for about 20 minutes, remove and cool thoroughly.
Wipe off the water, put it into the oil pan, fry the skin and surrounding areas of the meat, keep the fire low and be careful of the oil scalding.
That's it after it's fried.
After soaking the two kinds of pickled vegetables (the black ones are purchased ready-made pickled pickled vegetables, soaked and washed in advance), drain the water, use a little oil left over from frying the meat, and mix evenly.
Cut the meat into slightly thicker slices.
Add braised soy sauce, brown sugar and a pinch of salt.
Stir thoroughly and marinate for half an hour.
Be sure to mix thoroughly.
Prepare the steaming bowl and arrange the meat one by one.
Add the remaining soy sauce from the marinated meat to the umeboshi and stir evenly.
Grasp evenly.
Then spread it on the meat.
Put enough water in the steamer (I used an electric pressure cooker) and steam for an hour (or half an hour in a pressure cooker).
After taking it out of the pot, cover it with a plate, then flip it upside down and take it out.
Serve.