Hakka Braised Pork with Plum and Vegetables

Main Ingredients

About 1 and a half kilograms of pork belly. You can buy two yuan for plum vegetables, ginger, a few slices of onion, soy sauce, and half a bowl of oolong tea. Leaves, a little oyster sauce, sugar, a little wine

How to make Hakka pork belly with plum vegetables

1. Soak the dried plum vegetables in water, chop into pieces, and set aside

2. After the pork is drained, brush it with soy sauce to color it.

3. Fry in a non-stick pan over low heat until it reaches this color on both sides and bubbles appear on the skin. I poked holes with a toothpick and it turned out very crispy.

4. Put the oolong tea leaves in the pot, pour the water into the pot, and simmer over medium heat for ten minutes. The leaves will absorb the oil and won't make you greasy.

5. Take it out and cool it down. If it is not hot, you can slice it.

6. Sauté the ginger until fragrant, stir-fry the pickled vegetables until fragrant, add a bowl and a half of water, add soy sauce, oyster sauce, wine and sugar, cook for three minutes and turn off the heat.

7. Cut the meat, skin down.

8. Cover the cooked pickles,

9. Seal with tin foil.

10. Steam for 40 minutes.

11. Because my hands are too oily, I didn’t take a picture of the last step. First, take the remaining plum vegetables out of the dish, and then neatly arrange them. The meat is neatly arranged. You're done. A big piece of meat, happily enjoyed.

Tips

If you don’t like plum vegetables, you can substitute taro, dried radish, pickled cabbage, or dried tofu. They are all delicious.