Name: Braised Pork Belly with Plum Dried Vegetables
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Dried plum; Some Fresh bamboo shoots; 1 piece star anise; 1 piece Tsaoko; 2 pieces Dried pepper; 2 tablets ginger; 20 pcs pepper; Some salt; Some Braised Sauce

Braised Pork Belly with Plum Dried Vegetables

by chinfeya

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

This is a very authentic Hakka dish, without too many fancy foils and embellishments, but it is well-known at home and abroad for its unique peasant flavor. The dried plums are mostly dried with mustard moss. At the end of autumn and early winter, mustard greens are made from the crispy and sweet flower moss after bolting. Dried plum has the therapeutic effects of "relieving heat, cleansing internal organs, eliminating accumulated food, curing cough, and appetizing body fluid". In particular, Shaoxing plum dried vegetables are the most famous. Dried plums can be boiled, stewed, and steamed. There are many ways to eat them, but I sometimes think that cooking pork belly with dried plums is the best cooking method. After inhaling the fat of the pork belly, the fresh fragrance of dried plums became more and more swelling, and the fatness of the pork belly met the saltiness of dried plums and was obediently overwhelmed. It seems that the best lovers and spouses not only have to be smart and sometimes they have to be able to learn from each other's strengths! The whole dish is savory and sweet, delicious, plus the tenderness of the bamboo shoots... You know, the bamboo shoots are by no means a fuel-efficient lamp! Inserting a bamboo pole horizontally can still be delicious for three points. Non-cheeky bamboo shoots are a different story! Smile for less than ten years! Joking, Joking! Let's serve food between talking and laughing! "

Braised Pork Belly with Plum Dried Vegetables

1. Cut the pork belly into pieces. Peel the fresh bamboo shoots, wash and cut into small pieces.

Braised Pork Belly with Plum Dried Vegetables recipe

2. Half a pack of dried plums.

3. Soak in cold water and soak for ten minutes to remove the salt. Wash each piece carefully.

4. Soak in cold water and soak for ten minutes to remove the salt. Turn the leaves over and wash them carefully.

5. Cut into small pieces.

6. Heat the pot on three layers without adding oil.

7. Pour the pork belly directly, deep-fry until the surface is slightly yellow, turn on a small fire and continue to fry for a while to make the fat explode.

8. Put the pork belly in the pot into a bowl. Pour dried plums in the pot and stir fry until fragrant.

9. Pour the dried plums and vegetables in the pot again, replace the pork belly with cold water, bring the salt, star anise, grass fruit, Chinese pepper, small dried red pepper to a boil over high heat, pour in the braised sauce (slightly more braised sauce), simmer on low heat, 1 piece half an hour.

10. When the water in the pot dries quickly, add dried plums and fresh bamboo shoots, and continue to cook. Stir-fry while cooking. After about ten minutes, collect the thick juice and top with sesame oil. Ready to eat.

Tips:
The oil is fried in the pot first, which can reduce the amount of oil used. At the same time, stir-fry the dried plums with the fried oil will increase the flavor of the dishes.

If you like sweetness, you can add sugar or rock sugar. The color will be better, but because I don’t like too sweet, I didn’t add sugar or rock sugar because the braised sauce is already sweet.