Hakka Pork with Pickled Vegetables

Hakka Pork with Pickled Vegetables

1. In fact, this is already the second step. The first part is to blanch the selected high-quality pork belly, set the shape and remove the blood. Now it’s fried in a non-stick pan

2. Fry on a low fire and turn it over when golden brown on one side, and fry the other side until golden brown.

3. You can use toothpicks to pierce a lot of small holes on the pigskin side so that the oil inside can be forced out.

4. After all sides are fried, cut into pieces and fry again, just like fried pork chops

5. This is the secret weapon. The prunes are hand-dried in the sun and soaked in boiling water. Then fish up

6. In the frying pan for frying pork belly just now, after picking up the meat, use the fried oil to fry the dried plums

7. Stir-fry the pork belly and dried plums together. After seasoning, put them in a rice cooker and add a layer of dried vegetables, a layer of pork, and a layer of dried vegetables.

8. We pour in the water for soaking the dried vegetables, the original flavor, then cover and cook for about 30 minutes, then turn off and let the remaining temperature of the rice cooker continue to simmer. And then basically you're done

9. And then this is the final product. I forgot to take some of the pictures in the middle of the plate...maybe not as good as the restaurant, but the taste is the best...

Tips:

The pork belly must be fat and lean. It’s more difficult to choose. It’s as even as mine, or the boss who sells meat is kind enough to solve it to me...Haha...Who calls me handsome...
One of the most important tastes of buckle meat is that the pork skin side should be fried for a longer time, and fry on a low fire. Don’t be afraid to lose it. And the last 30 minutes of the rice cooker, the taste is that kind of fat but not greasy, one word, positive ! ! !