Pickled Pork with Pickled Vegetables

Name: Pickled Pork with Pickled Vegetables
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Pork belly; 200g Pickled vegetables; 300g For cooking oil; 2g salt; 1 piece South milk; 2 tbsp Oyster sauce; 3 tablespoons Soy sauce; 4 tbsp Cooking Wine; 30g Green onions; 10g Sugar

by Sweet talk

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

My mother personally made the pickled vegetables. I brought two bottles to Shangcheng during the Spring Festival. The pickled vegetables are especially good for absorbing oil. This time I steamed them together with the meat, and all the oil produced during the steaming of the meat was given to the snow. The vegetables are absorbed, taste fragrant, not greasy, and refreshing.

Pickled Pork with Pickled Vegetables

1. Put water in a pot to boil, add pork belly, green onion and cooking wine, cook the pork belly until broken

Pickled Pork with Pickled Vegetables recipe

2. Spread the soy sauce on the skin and let it dry

3. Put oil in the pan, put the skin side of the meat in the pan after the oil is hot, and fry until the skin turns brown and small bubbles, then turn over and continue to fry the meat and turn golden

4. The fried meat is soaked in ice water for 1 hour to puff and loosen the skin

5. Diced

6. Wash the pickled vegetables, put them in a wok and fry until fragrant

7. Southern milk, oyster sauce, light soy sauce, cooking wine, sugar, salt, mixed juice

8. Put the skin down one by one in a bowl, then pour in the sauce

9. Add the pickled vegetables and steam in the pressure cooker for 25 minutes

10. After the steaming is done, cover the top of the steaming bowl with a plate and buckle it back on the plate

11. The pickled pork meat is ready

Tips:
1. In order to make it easier to taste, it is best to use toothpick sockets to fry the pork belly.
2. During the frying process, be sure to cover the pot to prevent the hot oil from flying around and hurting people.