Pork belly (fat or thin) 500g

Pickled vegetables 500g

Appropriate amount of ginger slices

2 star anise

Braised pork with Hakka pickles

1. Wash the pork belly and cut it into such large pieces. Put it in the casserole and spread it.

2. Wash the pickles, cut them and spread them on the pork.

3. It's all laid. Put the sliced ginger and star anise under the pickles and press them. Then add the clear water covered with pickles, turn on the big fire and start to boil, and then turn on the small fire when the soup boils. Be careful not to cover the lid too tightly to prevent the soup from boiling.

Stir it every once in a while when cooking, and be careful not to put pork on it. Wait until the water is almost dry, and then continue to boil with the water covered with pickles. This dish takes a long time, about an hour. It's just that you don't have to endure the delicious food, you have to eat it.

You're done. Let's eat. First try whether the taste of the soup is too weak, and then add the appropriate salt.

I still buried the pork under the ground and didn't stir it up. The heat for more than one minute made the pork soft and delicious, and it could be dipped in soy sauce when eating.