Braised Pork with Plum and Cabbage is a must-have dish for our Hakka people on the table during New Years and holidays. The preparation method is simple, usually steaming cooked pork belly and dried plum vegetables together.

The unique aroma of pickled vegetables is combined with the pork belly, making it delicious but not greasy, so it is deeply loved by the public.

In the previous article, the editor shared our Gannan Hakka method of deep-fried braised pork. If you want to learn how to make braised pork, you can follow the editor and find the specific method on the homepage.

I believe most people know that the recipe of braised pork with dried plums is very simple. Generally speaking, we only need to put the dried plum vegetables on the braised pork and steam it, and then turn the braised pork upside down after steaming.

But when many people make this dish, they can’t steam the meat and it doesn’t taste good. What’s going on?

In fact, steaming prunes and simmering pork is simple, but there are also big tricks. It would be wrong to steam it directly in the pot. If this step is not done, the pork will not be able to bear the tiger skin and the flavor will not be fragrant.

How to make steamed pork belly with pickled vegetables: 1. Place the fried pork belly with the skin side down and cut it into even thin slices. If the bottom of the whole pork belly is not very flat, you can cut off some meat first and lay it out after the bottom is cut flat.

Only when the meat is cut off will it be flat.

2. Prepare a bowl that can hold the pork belly, fill it with a little water, put the cut pork belly side down neatly into the bowl, and soak it for about 10 minutes. This step is to make the skin of the pork belly wrinkle.

3. After the skin of the pork is wrinkled, pour out the water in the bowl.

Prepare a bowl of prunes, wash them and squeeze out the water, mix in an appropriate amount of salt and chicken essence, spread the prunes on the pork, put it in a steamer and steam for about 40 minutes. If you like soft pork, you can steam it for a while longer.

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4. After steaming the prune meat, strain the juice in the bowl into a bowl.

The editor recommends pouring out the juice first, so that the soup will not leak out when "buttoning" the meat.

5. Then prepare a plate for the pork belly, place it on the steamed pork belly, press the two plates with both hands to pull the pork over, and then pour the juice you just poured out on the surface of the pork belly, so that you can grill the plums.

The meat is ready to be served.