Pork Meatballs and Pickles in Clay Pot

Pork casserole is a famous dish of Hakka in Guangdong, and it is also a farmer's dish. It's similar to Beijing's "casserole white meat" or northeast "sauerkraut vermicelli boiled white meat", but the ingredients are different. During the Chinese New Year, in some places in Hakka, you can almost see this dish, it is an authentic delicacy.

To make this dish delicious, the choice of ingredients is very important. You must use semi-fat and lean local pork, and ordinary pork will lose the flavor of the meat. You should also choose authentic Hakka pickles. Sauerkraut cannot be used because it is too sour, but not the taste. The pickles are fermented and have a special sour taste, which is very tempting. This pork stew with pickles, the pork is fat but not greasy, the pickles are moderately sour and salty, the taste is rich and delicious, appetizing, and served with rice. In addition to pork and pickles as the main ingredient, this dish can also add some pig innards into the pork intestines, pork belly or pork balls, beef balls, etc., to enrich the texture and flavor.

The pickles in Qinxin’s family were given by relatives in DaMM’s hometown. The pork was bought from a piece of local pig’s rump and Hakka beef balls, so they boiled them together. However, the taste that came out seemed to be missing something, and I always felt that it was not authentic enough. The big MM said that I didn't have enough time and I put too much water, so it was not rich enough. Hehe, too, it’s in a hurry, the meat has not been completely softened yet, it takes time to stew the meat, and the meat will fragrant when time is sufficient, hehe. In addition, a dipping sauce is made with garlic, shallot, and peanuts, and eaten with pork belly. In addition, it is served with shacha sauce and dipped in meatballs. "