For 30 years, the chef taught you to cook "braised pork with plum vegetables", which is fragrant, fat but not greasy, and the more steamed, the more fragrant it is! Braised pork with plum vegetables is a traditional food in China, which is produced in Meizhou. According to legend, when Su Dongpo lived in Meizhou in the Northern Song Dynasty, two famous chefs specially appointed imitated the "Dongpo braised pork" of Hangzhou West Lake and made it with plum dishes. It was widely loved by Meizhou people and later spread to the whole country. This dish can definitely make the children next door cry!

Pork provides enough fat to moisten sour plum vegetables, with rich aroma, bright color and full meat, which makes people drool. This is a good next meal. The pork is slightly sweet, fat but not greasy, and melts in the mouth. It is delicious with rice, porridge, steamed bread and other staple foods, or it is especially convenient to cover the noodles directly.

Every time we steam in our house, it is a big pot, because the taste will not weaken when steaming for the second time, but it will be better. Braised pork with plum vegetables is soft and rotten. Although you eat greasy meat, you won't feel particularly greasy. This is because it selects high-quality plum vegetables and has a unique fragrance to relieve boredom. The oil-absorbing plum vegetables and pork belly are just right.

A very important part of braised pork with plum vegetables is "plum vegetables", but this is not ordinary dried plum vegetables, because its raw material must be moist plum vegetables. Low-quality plum vegetables will contain a lot of sand, which will affect the taste of this dish you cook. Delicious braised pork with plum vegetables should be thick in sauce, bright in color, soft and rotten but not greasy. Come and have a try!

Composition:

800g pork belly, 200g runmei (or 12.5g dried plum, soaked and thoroughly washed), soy sauce (for coating), 1 Thumb Ginger, 2 shallots, 1 tbsp cooking wine, watered and fried as required, 1 tbsp Jiang Mo, and

Sauce:

3 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1/4 teaspoons of allspice powder (or white pepper), 1 teaspoon of sesame oil.

A spoonful = 15g a teaspoon =5g a measuring cup =30g. ※

Steps:

Put pork belly, onion, ginger slices, half a teaspoon mustard, half a teaspoon pepper and 1 tbsp cooking wine into a pot with enough water and marinate for about half an hour.

Bring the pot to the boil and simmer for 20 minutes. Then take out the pork belly and poke as many holes in the skin as possible. Brush the pork belly with soy sauce and let it stand for 15 minutes.

Pour the oil into the pot (the recommended oil level is 2 cm). When the oil temperature is hot, the pork belly will fry. Pay attention to cover it when frying to prevent it from being scalded by hot oil. Stir-fry for 6-8 minutes, and stir-fry a little more.

Take out the pork belly and soak it in warm water for at least 30 minutes until the skin becomes slightly soft. Cut the meat into chunks 0.8 cm thick. Put these steaming slices one by one in a big bowl. Soak the plum vegetables in cold water and wash them carefully. Drain and set aside. Add about 1 tbsp oil to a wok, chop ginger into Jiang Mo, and add plum vegetables to fry.

Mix all the sauces in a small bowl. Put a plum, a bay leaf, an star anise and 4-6 Sichuan peppers on the pork belly slices in a bowl. Then pour the sauce evenly.

Leave it to steam 1.5 to 2 hours. Then pour out the sauce, pour it into the pot and simmer slowly, and add corn starch to make the sauce thicker. Cover the pork bowl with a plate, then buckle it on the plate and pour the sauce on the pork on the plate. In this way, the braised pork with plum vegetables with rich juice and fragrant flavor is ready!