Braised Pork Belly

Name: Braised Pork Belly
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200-250g Pork belly; 1 piece Red potatoes; 200g Braised tofu; 1/2 a bag of 100g Medium wide vermicelli; 4-5 whole leaves Chinese cabbage; 3s Black Fungus; 5 slices Green onions; a little Chopped chives; 2 cloves garlic; 20ml Corn oil; 1 tsp Cooked flax oil; 1 tsp Vinegar; 2 tsp Braised Soy Sauce; 2 tsp salt; 1/4 teaspoon Pepper noodles

by Jiu Jiayi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Northwest home cooking, all the ingredients are integrated, very delicious.
I have been here for many years and I like this dish very much.
Later, I figured it out and I can try whatever I want! Chinese cabbage can be replaced with sauerkraut, but fresh cabbage tastes better than sauerkraut. It depends on the taste you like. "

Braised Pork Belly

1. Potatoes: sliced 0.5cm thick tofu: sliced 0.5cm thick medium-wide vermicelli: washed cabbage: leaves and bangs cut into small pieces, blanched for one minute Fungus: tear small pieces

2. Pork belly, garlic, green onion: sliced; chives: mince

3. Heat oil in a pot, add meat, green onion, garlic, chopped green onion, and pepper noodles to fragrant, stir fry a few times, wait until the meat turns pink

4. Add potato chips, fungus, salt, soy sauce, vinegar, cooked flax oil, stir fry for 2 minutes

5. Put in water or broth, just flush with the vegetables, bring to a boil, wait until the potatoes are almost cooked

6. Add tofu and vermicelli, simmer on low heat, turn the pot in the middle, let the tofu and vermicelli fully taste

7. Seeing that the soup has become viscous, add the previously blanched cabbage bun and leaves, stir a few times, and simmer for a minute.

8. Stir evenly with a spatula, remove from the pot, and put on a plate.

Tips:
1. Pork belly is best with skin, mine is a bit bald and skinny

2. The best tofu is farm tofu with a strong stewed flavor, which has a stronger flavor

3. Potatoes are best made of sand, which is very floury and easy to mash

4. If there is no flax oil, you can omit it

5. The noodles are best to be fresh, medium width is enough, too wide is not easy to taste. Use dry, it's best to foam well in advance

6. I stewed it with water, no broth was used, or it was a bit too greasy