Main Ingredients

Pork Belly

400g

Dried Plum Vegetables

100g

Accessories

Onions and ginger

An appropriate amount

Salt

An appropriate amount

Aniseed

2

Cooking wine

3ml

Rock sugar

4 pieces

Dark soy sauce

10ml

Light soy sauce

10ml

Sugar

15g

Water starch

Appropriate amount

Fragrance leaves

2 pieces

Steps

1. Prepare all the ingredients.

2. Soak the prunes in water and set aside.

3. Wash the pork belly, blanch it in boiling water and cool it until set aside.

4. Put the pork belly into a soup pot and add onion, ginger, aniseed, and bay leaves.

5. Add rock sugar.

6. Add soy sauce.

7. Cook over high heat for 20 minutes.

8. Take out the meat and let it dry for a while

9. Pour a little dark soy sauce and spread it evenly on the meat.

10. Use toothpicks to poke holes in the skin of the meat to allow the oil to come out.

11. Heat oil in a pot, add meat pieces and fry until browned.

12. Take it out and let it cool.

13. Blanch the pork belly slices and put the skin into a large bowl.

14. Heat oil in a pot, add washed prunes and stir-fry until fragrant.

15. Add soy sauce.

16. Add sugar again.

17. Add a little salt and stir-fry for a while and turn off the heat.

18. Cover the meat with fried prunes and press firmly.

19. Add 3 tablespoons of meat cooking broth.

20. Put the large bowl into the steamer and steam with cold water for 60 minutes.

21. Pour the steamed broth into the wok.

22. Invert the prunes into the plate.

23. Add a little water starch to the broth to thicken the gravy.

24. Pour the broth on top of the pork with pickled vegetables and serve.

Tips

For pork belly, it is best to buy first-class pork belly, which is in the shape of four squares. It is easier to cut and more beautiful. I didn’t buy just ordinary pork belly. Not very pretty when sliced.

Be sure to use toothpicks to poke holes in the skin of cooked pork belly, so that the oil will flow out during steaming. The steamed pork belly will not taste greasy and will be more flavorful.

When steaming, add a few spoonfuls of the meat soup, so that the steamed pickles will be fragrant and juicy, not dry and taste better.

Add a little wet starch into the final soup and pour it on the meat. The finished dish will have a more beautiful color and taste.