Pork with pickled vegetables, salt-baked chicken, and stuffed tofu are known as the three treasures of Hakka cuisine. It is said that during the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially selected two famous chefs to learn cooking skills at West Lake in Hangzhou. After the two chefs returned to Huizhou, Su Dongpo asked the two chefs to cook Dongpo pork. Su Dongpo was full of praise for the "Mei Cai Pork" made from plum vegetables!

The pork belly with plums and vegetables is refreshing and not greasy. The pork belly absorbs the fragrance of the plums, making it fat but not greasy. The plums absorb oil and are rich in aroma. The pork belly has been boiled, fried and steamed, and the fat from the pork belly penetrates into the prunes, making it crispy in the mouth and not greasy at all. When making it, the plum vegetables are stir-fried, which makes them particularly sweet and fragrant.

How to make braised pork with pickled vegetables

Step

1

Preparation materials: fat and lean pork belly, dried prunes

Step step

2

Soak the prunes in water for 20 minutes and drain the water

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3

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Put the southern milk, light soy sauce, cooking wine and sugar together and mix thoroughly

Step

4

Cut the pork belly into cubes and heat Blanch it in water

Step

5

Put the pork belly pieces in the pan and fry them on both sides

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6

Arrange the fried pork belly pieces at the bottom of the bowl

Step

7

Use a frying pan saute the minced ginger and garlic in oil

step

8

Add in the prunes and stir-fry them

step

9

Add the seasoning and mix well

Step

10

Let the pickles absorb the seasoning and then turn off the heat

Step step

11

Pour the prepared pickles into a large pork belly bowl

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Put the large bowl in the steamer and steam for 30 minutes

step

13

Put the steamed Pork belly with plums and vegetables upside down on a plate

Picture of the finished product of pork belly with plums and vegetables

Cooking techniques of pork belly with plums and vegetables

Tips

< p>1 Milk is also called red bean curd and red bean curd. It is fermented bean curd made from red yeast rice.

2 The pork belly I cut is relatively thin to facilitate the release of oil. Pork belly can be cut into 5cm thick pieces. My family doesn’t like that much meat in one bite, so I cut it very thin.

3 Personally, I think the stir-fried pork belly with pickled vegetables makes it sweeter and more fragrant.