Photos of braised pork with plum vegetables
Photos of braised pork with plum vegetables (22 photos)
"Steam" cuisine, which enjoys a long reputation, is said to be the three treasures of Hakka together with brine chicken and Sufu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he sent two famous chefs to Hangzhou West Lake to learn cooking skills. After the two chefs returned to Hui, Su Dongpo asked them to imitate the "Dongpo Braised Pork" of Hangzhou West Lake and make it "Braised Pork with Plum Vegetables". It is really delicious, refreshing and not greasy, and it has been welcomed by the majority of Huizhou citizens. It became a banquet in Huizhou for a time.
Braised pork of plum: select the core of plum in Hengli Tuqiao, soak it in clear water until it is fresh and light, cut the plum into several sections for later use, select pork belly, scrape off the skin of pork belly, cook it in a soup pot, take it out, while it is hot, put a layer of soy sauce on the skin, put it down, fry it in a hot peanut oil pot, fry it for coloring, take it out, soak it in a clear water basin, and then cut it into large meat slices with a thickness of three or four millimeters, and wash it. Then take out the cooked pork belly, gradually put the inside (with skin at the bottom) evenly into a bowl, spread a layer of plum vegetables on it, then pour in the original soup and steam it thoroughly in a cage. When picking up vegetables, pour out the original soup and turn the meat upside down and put it on the plate. Cook the original soup when it tastes good, and thicken it with water starch and pour it on the meat.