Rice Suffers ------ Braised Pork with Plum Vegetables

Name: Rice Suffers ------ Braised Pork with Plum Vegetables
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 450g Pork belly; 350g Mei Cai; 3s shallot; 3 slices ginger; 1 piece star anise; 2 pcs Dried chili; 10g crystal sugar; 1 spoon salt; 1 spoon Soy sauce; A few drops Balsamic vinegar; 1 spoon Corn flour

by Godsend's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This dish is derived from my favorite Mei Choi Pork, but the method is too complicated. I simplified the processing of the meat and it is still delicious. Its taste: the meat is soft and glutinous, and the plums absorb the oil and juice of the meat and become plump. In addition to being dry and fragrant, it tastes smoother. The order of eating is: take a bite of meat first, then a bite of rice. After feeling the smooth combination of rice and meat, take another bite of plum. It is very fragrant and tasty but not greasy. It is the love of meat lovers. Now it is eaten again in autumn. You can warm your stomach and paste autumn fat.
I don't know when I started cooking meat dishes and fell in love with putting balsamic vinegar. Just a little bit can improve the freshness, but it is not sour, so my family never puts MSG. The vinegar should be balsamic vinegar. Other vinegars have a stronger flavor. I also added some balsamic vinegar to this dish to make it greasy. "

Rice Suffers ------ Braised Pork with Plum Vegetables

1. Buy Meicai and soak it in water for an hour, soak it in salt. I just bought a lot of salt

Rice Suffers ------ Braised Pork with Plum Vegetables recipe

2. Wash the pork belly and cut into small pieces

3. Blanch the pork belly in water, you don’t need this step if you find it bothersome

4. Prepare green onions, ginger, star anise, dried chili, and rock sugar for later use. Separate the green onion from the green onion leaves, and put the green onion first, then the green onion leaves

5. Start to fry the sugar color, add a little water, add rock sugar, and boil on low heat

6. Cook until the saccharification is complete, and then turn to small bubbles. The color is light brown. Don’t overcook it, it will be bad if it is battered.

7. Pour in the fried pork belly and stir-fry until the oil is golden on both sides. Stir out and pour it out, otherwise there will be a lot of oil and it will be too greasy.

8. Pour scallion, ginger, star anise, dried chili and stir fry until fragrant, add wine and light soy sauce and stir fry evenly

9. Pour in plum vegetables and green onion leaves, stir-fry evenly, add a little salt

10. After stir-frying, you can put it on a plate and prepare to steam

11. Steam in the pot for 1.5 hours, until the meat is tender and delicious. You can also press the pressure cooker for 1 hour

12. After steaming, buckle the bowl back onto the plate, pour out the water inside to thicken and make the color brighter

Tips:
1. Be patient with the fried sugar color. It is best to break the rock candy to make it melt faster. I just failed once and started again.

2. In order to make the meat soft and waxy, just put the pressure cooker on for one hour

3. Put a few drops of balsamic vinegar to make the meat less greasy