How to Make Preserved Vegetable and Pork Belly

Preserved Vegetables A type of preserved food, usually made at home by many families, often seen in southern homes. Preserved vegetables can be used to make many delicious dishes, such as...Braised Pork, Braised Preserved Vegetables Fish, Braised Preserved Vegetables Potatoes... Here, we will introduce one of the most famous and popular braised preserved vegetable pork recipes.

Home-style Braised Preserved Vegetable Pork

How many faraway relatives can be touched by a braised preserved vegetable pork? This is a dish that evokes memories of home.

Ingredients Preparation

Pork Belly 500g, Preserved Vegetables 100g,Star Anise 2, Cinnamon 1 piece,Sichuan Peppercorns A small amount,Ginger 1 piece, Garlic A small amount,Chili As needed, 15g old soy sauce,Light Soy Sauce 30g,White Sugar As needed, a little Shaoxing wine.

Method

1. Wash the pork belly and blanch it in cold water.Remove the blood

water, after washing the preserved vegetables, soak for 20 minutes, chop chili and garlic;

2. Boil water in a pot, add Sichuan peppercorns, star anise, cinnamon, Shaoxing wine and ginger, then add the pork belly and cook for half an hour. After boiling, take it out and drain the water;

3. Heat a small amount of oil in a frying pan, add sugar and heat until melted, then add the pork belly and fry the skin, take it out and brush with old soy sauce to color;

4. After coloring, cut into about 1cm thick slices and arrange in a bowl for later use;

5. Heat a small amount of oil in a pot, stir-fry chili and garlic until fragrant, then add preserved vegetables, soy sauce and sugar to taste;6. Place the preserved vegetables on top of the pork belly and cook steam

for about 2 hours;

7. Take out the cooked meat and add it to the pot, add a little cornstarch slurry, and arrange the meat in a bowl, then pour the slurry on the meat.

Tips Cooking

the longer it takes, the more tender the meat is. Adjust the time according to your preferred texture.

Authentic Braised Preserved Vegetable Pork

To make authentic braised preserved vegetable pork, you need good kitchen skills.

Ingredients 600g pork belly, 60g preserved vegetables, 1 star anise, 1 tablespoon light soy sauce, 15g green onions, 10g white sugar, 1 tablespoon old soy sauce, 15g ginger, 2 tablespoons cooking wine. Honey 1/2 tablespoon, MSG

1/2 teaspoon, 300g vegetable oil.

Method 1. Cut the pork belly into large pieces and put it in a pot, add cold water, green onions, ginger slices and cooking wine, bring to a boil, then simmer over low heat for 15 minutes; 2. After boiling, remove the meat and pierce small holes in the skin with a fork, then dry the meat skin with kitchen paper;

3. Then brush a layer of old soy sauce on the meat skin to color, and then brush a layer of honey, and let it dry naturally;

4. Wash the preserved vegetables and soak in cold water in advance, and drain;

5. Heat oil in a frying pan, stir-fry ginger slices, then add the preserved vegetables, stir-fry, then add cooking wine, star anise, light soy sauce, old soy sauce and 200ml of boiling water;

6. Add 10g sugar, salt and MSG, cook over medium heat until no water is left, then remove and set aside;

7. Heat a large amount of oil in a pot, add the meat and fry until the skin is golden brown, then take it out and soak in cold water for about 15 minutes;

8. Then cut the meat skin into about 4mm thick slices and arrange in a bowl, fill with preserved vegetables, and steam in a pot over high heat for about 1 hour;

9. Turn the meat over, pour the broth into the pot, add a little cornstarch slurry, and pour it over the meat.

10.

Tips

When frying the meat, make sure there is no water on the surface, so that it will not splash and hurt people.

Braised Preserved Vegetable Pork Making Skills

1. Wash the preserved vegetables clean to remove the soil, otherwise it will affect the taste when eating;

2. The pork belly should be appropriately fatty and lean, and after coloring, the meat skin should be fried until golden brown to create a tiger skin effect;

3. After steaming, add the broth and slurry again to improve the taste and appearance.