Braised Pork with Plum and Cabbage
“The Braised Pork with Plum and Cabbage cuisine should be regarded as a Hakka dish in Guangdong, but because it is so delicious, it is spread among people in the north and south, and is also used by many families to celebrate the New Year. It is one of the must-make dishes. Although it is not difficult to make, most people are not willing to touch this dish because it is a bit complicated to prepare. I learned this dish from a Cantonese netizen when I first learned to cook. This dish was called a "super big project" by this netizen. After trying it myself, I felt that although it is not a "super", it can still be called a "big project". It takes two or three hours to start and finish. Although it is a bit troublesome, it is still a try. After that, it’s just one word “value”.
There are not so many so-called "secret seasonings" when making it at home. What you eat is the original flavor of the ingredients brought out by time. If you don't like meat, what are you waiting for if you don't try it? ”
Ingredients
Main ingredients
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Pork belly 600 grams
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60g of pickled prunes
Accessories
Star anise
1 piece
Light soy sauce
p>1 tablespoon
Onions
15 grams
White sugar
10 grams
Old Smoke
1 tablespoon
Ginger
15 grams
Cooking wine
2 tablespoons
Honey
1/2 tablespoon
Chicken essence
1/2 teaspoon
Vegetable oil
300ml
How to make braised pork belly with pickled vegetables
1.
Choose clearly layered three-layer pork belly
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2.
Cut it into pieces suitable for the size of your bowl. I divided 600 grams of pork into two pieces
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3.
Put the pork in cold water, add 1 small piece of green onion, 2 slices of ginger, and 1 tablespoon of cooking wine to blanch the water
4.
Bring the pot to boil Then cook over low heat for 15 minutes, until you can basically fork it through with chopsticks and take it out
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5.
Use a fork to coat the skin of the meat. Poke holes evenly
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6.
Use kitchen paper to absorb the moisture from the meat skin
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7.
Apply a layer of dark soy sauce evenly to color the skin of the meat
8.
Then apply the upper layer of honey and place it in a ventilated place to dry the skin
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9.
Soak the prunes in cold water and wash them in advance. Drain
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10.
Hot a pan with cold oil and saute 4 slices of ginger until fragrant
11.
p>Pour in the drained prunes and stir-fry for a few times
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12.
Then cook in cooking wine 1 Big spoon
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13.
Add 1 star anise
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14.
Add 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, and add about 200 ml of boiling water
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15.
Add 10 grams of white sugar, 1 tsp of salt, and 1/2 tsp of chicken essence. The prunes originally contain salt, so adding a little salt is enough. You can taste the taste of the prunes because The meat also absorbs salt and is saltier than usual vegetables
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16.
Cook over medium heat until there is almost no water in the pot
17.
Heat a pot of oil in a pot, the amount of oil should basically cover the meat. When the oil temperature is 70% hot, add the meat pieces
18.
If the skin of the meat is fried until it turns brown, put the skin down into the pan and fry for about 30 seconds, then turn it over. The skin will turn color quickly. Flip it over and fry until it is browned on all sides and then take it out.
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19.
Quickly soak the fried meat pieces in cold water
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20.
Soak for more than 15 minutes, the skin will blister into a tiger skin shape
21.
Cut into 4 mm slices
22.
Put it into a bowl
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23.
Fill the fried prunes with vegetables and steam over high heat for 60- 70
It will take minutes
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24.
Turn the meat upside down, decant the soup and pour it into the pot to add a little thin, and pour it again It's ready to eat after you put it on the meat
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Picture of the finished meat with pickled vegetables
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