Hakka Pork with Pickled Vegetables

Hakka Pork with Pickled Vegetables

1. A large piece of pork belly, scrape the skin and wash it off

2. Put it on the soup pot and cook it thoroughly

3. Spread honey and soy sauce while it's hot. Put a little salt in it and let it taste for half an hour.

4. Put the pan on the heat, pour in the clear oil, cook until 80% hot, put the pork belly skin down in the pan and fry it until it turns dark red

5. Turn over and cook the meat again.

6. Remove and let cool.

7. Place it face down on the cutting board and cut into a large piece,

8. If you want a bit more delicious, you can deep-fry the cut pork belly on the second side.

9. Take it out. Now pour some soy sauce. You can put the pickles on the pot, I want to make it more delicious and fragrant, soak it for three hours. Some people like to soak for a day,

10. Pick up a little oil in the frying pan, add a few garlic cloves and sauté fragrant, pour in the pickles and stir fry, pour some soy sauce and some sugar. Turn to low heat and stir fry. Put the pork belly in and fry a few times and you can serve it on the plate

11. Put the pork belly on the bottom and arrange them one by one. Put the pickles on the top and steam it for half an hour. Put the pressure cooker on it for 15 minutes.

12. When it's steamed, take it out and buckle in a plate.

Tips:

The characteristics of this dish are: the meat is rotten and fragrant, it tastes salty and slightly sweet, fat but not greasy.