Braised pork is a Chinese home-cooked dish made from selected pork belly and originated from Guangdong Province, China.

The "buttoning" of meat refers to the process of steaming or cooking the meat and then pouring it over into a bowl.

1. Wash the whole piece of pork belly with skin, put it into boiling water and cook until it can be inserted into chopsticks and taken out.

2. Use a toothpick to poke small holes in the pork skin. The denser the better, so that the fried skin will be fluffy. Apply some dark soy sauce on the surface of the pork skin while it is hot.

3. Put a lot of oil in the pot and heat it to 70% to 80% heat. Put the whole piece of meat skin side down into the pot and fry it. Turn down the heat and fry the skin until brown, take out and drain the oil.

4. Put the whole piece of meat skin side down and soak it in water until the skin is soft, take it out and drain the water.

5. Cut the fried meat into slices, each slice is about 0.8 cm thick, skin side down, and arrange them in a bowl.

6. Wash the pickles, heat the wok, add the pickles, dry-fry the pickles without adding oil, and remove.

7. Make a soup according to your favorite taste. If you like sweeter, you can add a little more sugar. Place the pickles at the bottom of the bowl, arrange the meat on top in order, and pour the soup over it.

8. Add water to the pot and bring to a boil, add pickled vegetables and pork, steam for 30 minutes, take out.

9. Take a clean plate, put the pork against the pickles, turn the bowl over and place it on the plate, and the meat with pickles will be done successfully.