A chef with 30 years of experience teaches you how to make "Mei Cai Pork", which is fragrant, fat but not greasy, and the more you steam it, the more fragrant it becomes! Braised pork with plums and vegetables is a traditional Chinese delicacy produced in Meizhou. According to legend, when Su Dongpo lived in Meizhou during the Northern Song Dynasty, two famous chefs were specially selected to imitate the "Dongpo braised pork" in Hangzhou West Lake and use plum vegetables to make it. "Buck the meat". It was widely loved by the people of Meizhou and later spread throughout the country. This dish will definitely make the kids next door cry!
The pork provides enough fat to moisten the pickled pickled vegetables, evoking a strong aroma, bright color, and plump meat, making people salivate. It is a good side dish. The cooked pork is salty and slightly sweet, fat but not greasy, and melts in your mouth. It is delicious with rice, porridge, steamed buns and other staple foods, or it is especially convenient to cover it directly on noodles. .
In our house, we cook a large pot every time we steam it, because its taste will not be reduced the second time it is steamed, but will become better. The meat of the pork belly with plums and vegetables is soft and rotten. Although your mouth will be full of oil when you eat it, you will not feel particularly greasy. This is because it uses high-quality plum vegetables. The plum vegetables have a unique fragrance that relieves the greasy taste. The oil-absorbing plums and pork belly go well together. .
A very important part of the pickled pork with pickled pork is "pickled cabbage", but this is not an ordinary dried pickled pickled cabbage, because its raw material must be moisturizing pickled pickled cabbage, and low-quality pickled pickled cabbage can contain a lot of sand. , will affect the taste of the dish you make. Delicious braised pork with pickled vegetables should have a thick sauce, bright color, and soft but not greasy meat. Come and try it!
Ingredients:
800g pork belly, 200g moist pickled plums (or 12.5g dried plums, soaked and washed thoroughly), dark soy sauce (for coating), 1 1 thumb ginger, 2 green onions, 1 tablespoon cooking wine, water as needed, fry in oil, 1 tablespoon minced ginger, 2 star anise, 2 bay leaves, 1 teaspoon Sichuan pepper, 2 teaspoons cornstarch + 1 tablespoon water
Sauce:
3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar, 1/4 teaspoon allspice (or white pepper), 1 teaspoon sesame oil
※One tablespoon=15g One teaspoon=5g One measuring cup=30g
Steps:
Add pork belly to a pot with enough water, add green onions, ginger slices, half a teaspoon Add mustard, half a teaspoon of pepper and 1 tablespoon of cooking wine, and marinate for about half an hour.
Bring the pot to a boil and simmer for 20 minutes. Then scoop out the pork belly and poke as many holes as possible in the skin. Brush the surface of the pork belly pieces with dark soy sauce and leave for 15 minutes.
Pour oil into the pot (recommended oil level is 2 cm). Once the oil is hot, start frying the pork belly. Be careful to cover the lid when frying to prevent burns from hot oil. Fry for 6-8 minutes, then 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 0.8 cm thick slices. Arrange these steaming slices one by one in a large bowl. Soak the pickles in cold water and wash carefully. Drain and set aside. Add about 1 tablespoon of oil to the wok, chop the ginger into minced pieces, add the pickled vegetables and fry until dry.
Combine all sauce ingredients in a small bowl. Place a piece of prune on top of the pork belly slices, a bay leaf, a portion of star anise and 4-6 Sichuan peppercorns in a bowl. Then pour the sauce evenly.
After placing, steam for 1.5 to 2 hours. Then pour the sauce back into the pot and simmer, adding cornstarch to thicken the sauce. Cover the pork bowl with a plate, then flip it over onto the plate and pour the sauce over the pork on the plate. In this way, the plum and vegetable braised pork with thick juice and fragrant aroma is ready!