Plumb pork belly is a must-have dish on our Hakka dinner table during New Years and holidays. The preparation method is simple, usually steaming cooked pork belly and prunes together. The unique aroma of pickled vegetables is combined with the pork belly, making it delicious but not greasy, so it is deeply loved by the public. In the previous article, the editor shared our Gannan Hakka's method of deep-fried braised pork. If you want to learn how to make braised pork, you can follow the editor and find the specific method on the homepage.

I believe most people know that the recipe of braised pork with dried plums is very simple. Generally speaking, we only need to put the dried plum vegetables on the braised pork and steam it, and then put the braised pork into it after steaming. Just turn the meat upside down. But when many people make this dish, they can’t steam the meat and it doesn’t taste good. What’s going on? In fact, steaming prunes and simmering pork is simple, but there are also big tips. It would be wrong to steam it directly in the pot. If this step is not done, the pork will not be able to bear the tiger skin, and the flavor will not be fragrant.

Steamed pork belly with dried plums

Method: 1. Place the fried pork belly with the skin side down and cut into even thin slices. If the bottom of the whole pork belly is not very flat, you can Cut off some meat first, then the meat will be flat when the bottom is cut flat.

2. Prepare a bowl that can hold the pork belly, fill it with a little water, put the cut pork belly skin side down neatly into the bowl, and soak it for about 10 minutes. This step is to make the skin of the pork belly rise. wrinkle.

3. After the skin of the pork is wrinkled, pour out the water in the bowl. Prepare a bowl of prunes, wash them and squeeze out the water, mix in an appropriate amount of salt and chicken essence, spread the prunes on the pork, put it in a steamer and steam for about 40 minutes. If you like soft pork, you can steam it for a while longer. .

4. After steaming the prune meat, strain the juice in the bowl into a bowl. The editor recommends pouring out the juice first, so that the soup will not leak out when "buttoning" the meat.

5. Then prepare a plate for the pork belly, place it on the steamed pork belly, press the two plates with both hands to pull the meat over, and then pour the juice you just poured over the pork belly. On the surface, this dish of braised pork with dried plums is ready to be served. You can adjust the dipping sauce according to your own preferences, such as the simplest light soy sauce + chili, which will be more delicious when dipping.

This is a very delicious braised pork with dried plums. Friends, is this what you made? If you have a more delicious way to make pork with dried plums, please leave a message to the editor and let us all learn together~

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