Pork with salted vegetable
Pork with salted vegetable (English name: Pork with salted vegetable) is a traditional Han Chinese dish and belongs to Hakka cuisine [1]. The ingredients include pork belly, pickled vegetables, scallions, ginger slices, etc.
Usually, the pork belly is boiled in a soup pot, dark soy sauce is added, fried for color, and then cut into slices. Then add onion, ginger and other seasonings and stir-fry for a while, then add the soup and simmer over low heat. Put the pork belly into a bowl, top with the plum cabbage segments, pour in the original soup and steam thoroughly. When serving, turn the meat back onto the plate.
After being cooked, the meat is rotten and fragrant. It tastes salty and slightly sweet, fat but not greasy. [2]
Pork with pickled vegetables, salt-baked chicken, and stuffed tofu are known as the three Hakka treasures. [3]
Chinese name
Pork with salted vegetable
English name
Pork with salted vegetable
Main ingredients
Plum vegetables, pork belly
Classification
Cantonese cuisine, Hakka cuisine
Taste
Salty and fresh
Preparation method
Method 1
Ingredients:
500g pork belly, 1 small bowl of pickled vegetables, scallions, ginger slices, cooking wine, sugar , dark soy sauce, light soy sauce, black bean paste, sugar, cooking wine, and appropriate amount of five-spice powder.
Method
1. Cut the pork belly into squares and soak the dried pickles in warm water for 15-25 minutes.
2. Put pork belly in boiling water in the pot, add scallions, cooking wine, and ginger slices and blanch for 6-8 minutes.
3. Take out the pork belly, and then apply light soy sauce evenly on several sides of the pork belly to color the meat.
4. Put the oil in another pot again, put the pork belly into the pot and fry over medium-high heat, then take out the pork belly and let it cool slightly.
5. Add seasoning (a) to dried plum vegetables and stir-fry well and set aside. At the same time, mix the seasoning (b) together and set aside.
6. Let the pork belly cool slightly and cut into thin slices. Each slice is about 8 cm long, 4 cm wide and 0.5 cm thick.
7. Take a round bowl and evenly apply a layer of seasoning (c) on the round bowl to color the meat on top.
8 In a round bowl, put 1/3 of the dried prunes on the bottom of the bowl, neatly spread the sliced ??pork belly pieces on the dried prunes, and coat each layer of meat with A layer of seasoning (b) must be evenly applied, and finally spread a circle of dried pickles around the bowl, and then pour the remaining seasoning (b) on the outermost layer of meat and dried pickles.
Mei Cai Braised Pork
9. Put water in the pot, put the bowl with the meat on it, turn the heat to medium heat, and steam for 50-60 minutes, until the meat is soft and not rotten. It's rotten, that's it. Or steam it over water, which will take a little longer. After steaming, take out the juice and pour it directly into the bowl. This will make it more delicious.
10. After extracting the juice, place the meat on a large plate and arrange the dried pickles around the meat. [10]
Method 2
Ingredients:
Roasted pork, dried pickles, ginger, peanut oil, juice, wine, oyster sauce, rock sugar, pepper , old draw.
Method
1. Soak dried plum vegetables in water for half an hour, wash away the sediment hidden inside, drain and chop into pieces.
2. Heat a wok, pour the dried plum vegetables into the wok, and slowly stir-fry out the moisture inside over medium-low heat.
3. Dry-fry the plum vegetables until completely dry, add juice and sugar to taste, and serve.
4. Heat the wok again, pour in an appropriate amount of peanut oil, and when the oil is hot, pour in the thinly sliced ??pork and stir-fry until fragrant.
5. Pour a large amount of ginger, rice and minced garlic to the edge of the pot, stir-fry until fragrant, then pour in the water used to cook the meat, season with rock sugar, oyster sauce, pepper, and season with dark soy sauce, then serve. .
6. Stack the pork belly with pickled vegetables in layers, put them upside down into a deep bowl, and press each layer tightly.
7. Pour the gravy over the braised pork with pickled vegetables and steam for about 45 minutes.
8. After steaming thoroughly and taking in the flavor, place the plate on the large bowl, turn it over, and uncover the large bowl.