When it comes to pickled cabbage, we have to talk about braised pork with pickled cabbage, a famous dish in Northeast China. The collocation of pickled cabbage and pork is absolutely a natural match. Pickled cabbage can remove the greasy pork belly to the greatest extent and absorb the oily water of pork belly at the same time, so a well-made braised pork with pickled cabbage is fat but not greasy, and it is a very palatable salty and fragrant dish. Let me explain the practice in detail for you.

The method of braised pork with sauerkraut

Prepare ingredients: a piece of pork belly with skin, fat and thin, a bag of sauerkraut, wash it several times to remove sour taste and chop it up, cut Jiang Mo and chopped green onion for later use.

Braised pork belly: add water to the pot, add pork belly, remove the floating foam after the water boils, blanch for one minute, remove and wash. Stick a toothpick evenly on the skin, rub it on the skin with honey water, heat the oil in the pot to 8% heat, add the pork belly, fry until the skin is red and bubbly, and take it out.

put the pork belly in a pressure cooker, add a proper amount of water over the pork belly, add soy sauce, soy sauce, salt, monosodium glutamate and chicken powder to taste, cinnamon, fragrant leaves, pepper and star anise, press for 2 minutes, take out and let cool. Cut the pork belly into pieces of uniform size, and put the skin down in a bowl.

Saute sauerkraut: Pour peanut oil into the pot, add chopped green onion and Jiang Mo until fragrant, stir fry sauerkraut for three minutes, and pour it on the pork belly. Pour in the pot-stewed pork belly soup. Then put it in a steamer for half an hour, take it out, control the soup into the pot, and put the braised pork with sauerkraut on the plate. Add monosodium glutamate and chicken powder to the pot to taste, add starch, thicken it with bright oil, and then pour it on the braised pork.