What does braised pork with pickled vegetables mean?

Mei Cai Braised Pork cuisine should be regarded as a Hakka dish in Guangdong, but because it is so delicious, it is spread across the north and south. It is also one of the hard dishes that many families must make during the Chinese New Year, although the method is not very good. It’s difficult, but because its preparation is a bit cumbersome, most people are not willing to touch this dish. I learned this dish from a Guangdong netizen when I first learned to cook. This netizen called this dish a "super big project". After trying it myself, I felt that although it can't be called "super", it can still be called a "big project". , it takes two or three hours anyway. Although it is a bit troublesome, after trying it, I can say that it is "worth it". There are not so many so-called "secret seasonings" when making it at home. What you eat is the original flavor of the ingredients brought out by time. If you don't like meat, what are you waiting for if you don't try it?

How to make pork belly with pickled vegetables

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Choose three layers of pork belly with clear layers

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Cut it into pieces suitable for the size of your bowl. I divided 600 grams of pork into two pieces

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Put the pork in cold water, add 1 small piece of green onion, 2 slices of ginger, and 1 tablespoon of cooking wine to blanch the water

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After boiling the pot, simmer over low heat for 15 minutes, until you can basically fork it through with chopsticks and take it out

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Use a fork to skin the meat Poke small holes evenly on the skin

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Use kitchen paper to absorb the moisture from the skin of the meat

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Apply a layer of dark soy sauce evenly to color the skin of the meat

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Apply the upper layer of honey and place it in a ventilated place to dry the skin

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Soak the prunes in cold water in advance, wash them and drain them

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Hot a pan with cold oil and sauté 4 slices of ginger until fragrant

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Pour in the drained prunes and stir-fry for a few times

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Then add 1 tablespoon of cooking wine

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Add 1 star anise

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Add 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, and about 200 ml of boiling water

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Add 10 grams of sugar , 1 tsp of salt, 1/2 tsp of chicken essence. Umeboshi vegetables originally have salt, so just add a little salt. You can taste the taste of Umeboshi vegetables, because the meat also absorbs salt, so it is saltier than usual vegetables

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Cook over medium heat until there is almost no moisture in the pot

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Heat a pot of oil in a pot, the amount of oil should basically cover the meat. When the oil temperature is 70% hot, add the meat pieces

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If the skin of the meat is fried until it turns brown, put the skin down into the pan and fry for about 30 seconds, then turn it over. The skin of the meat will turn color quickly. Flip it over and fry until it is browned on all sides, then take it out.

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Quickly soak the fried meat pieces in cold water

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Soak for more than 15 minutes, the skin will blister into a tiger skin shape

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Cut into slices of about 4 mm

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Code into the bowl

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Fill in Stir-fried prunes and steam them over high heat for 60-70 minutes

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Invert the meat, decant out the soup and pour Pour a little thinly into the pot, pour it over the meat again and serve