Braised pork with pickled vegetables

Overview

How to cook Braised pork with pickled vegetables at home

Tags

• hot dishes
• onions
• pork belly
• rock sugar
• umeboshi
• ginger
• salt

Ingredients

Steps

1. 1 Wash the prunes with warm water, put them into a bowl and set aside

   

2. 2 Put the pork belly in cold water, skim off the blood after the water boils, add a little salt and continue to cook for 5 minutes, then take it out and let it dry

   

3. 3 Put a little oil in the pot, fry the cooked pork belly until the surface turns yellow and take it out

   

4. 4 Slice the fried meat, skin side up, and place meat side down into a bowl

   

5. 5 Reheat the oil used to fry the meat, add rock sugar and stir-fry, add onion, ginger, aniseed, cinnamon and pickled prunes and stir-fry for a few times. Add some water used to cook the meat to boil the pickled pickles until the juice is reduced. Dish out.

   

6. 6 Place the pickled vegetables on top of the meat

   

7. 7 Steam in a steamer for 1 hour

   

8. 8 Put the meat into the plate (the meat is served at the bottom), and the delicious pork is served