Rich Meat

Name: Rich Meat
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 600g Pork belly; 150g Dried plum; 20g crystal sugar; 20ml Soy sauce; 2g salt; 1 stage shallot; 2g ginger; 5 cloves garlic; 1 piece star anise

by He Xiaohe

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The Spring Festival of the Year of the Rooster is approaching. Of course, we will make some good-meaning dishes to entrust our wishes and blessings for the coming year. This rich meat is red and bright in color, soft and glutinous and salty, fat but not greasy, mixed with dried plums and vegetables. The unique fragrance makes people unable to stop. After eating this dish, you will be rich and happy in the new year, and your wishes will come true.
2016 was a harvest year. I participated in the big chef event organized by Gourmet Jie and Supor and had the honor to enter the semi-finals. I specially made this rich meat, to express my inner gratitude and blessings, and I wish the 2017 Supor and Gourmet Jie to get better and better.

Ingredients

600g Pork Belly
150g Dried Plum
20g Crystal Sugar
20ml Soy Sauce
2g Salt
1 stage Shallot
2g Ginger
5 cloves Garlic
1 piece Star Anise

Rich Meat

1. Put the whole piece of pork belly in cold water with the skin, add the green onion, sliced ginger and star anise, boil and cook for 25 minutes until fully cooked.

2. Remove the cooked meat, brush the surface with soy sauce, brush the skin several times, and then brush each time after drying.

3. Heat the oil in the wok, add the brushed pork belly, skin down, and start frying. This step is scary, there will be a popping sound, and the oil will splash everywhere, so cover the pot to avoid injury.

4. Fry the skin until it is browned and bubbling, and transfer it to a plate to let cool. Next, fry the fragrant dried plums.

5. Soak the dried plums in advance, wash off the dust, and remove them for later use.

6. Put oil in a wok and sauté the minced garlic and ginger.

7. Add dried plums and stir-fry until the moisture is reduced.

8. Add rock sugar, dark soy sauce, light soy sauce, salt, sugar, and continue to fry.

9. Finally, the dried plums and vegetables are fried until they are dry and fragrant, and set aside.

10. Place two chopsticks underneath to avoid cutting the meat and slice the meat.

11. After cutting to the bottom, turn the meat over 90, and then cut down, so that the meat is cut into a long strip in a circular motion.

12. Then roll it up.

13. Put the skin down into the bowl, and put the fried plums on top. Put it in the pressure cooker, select the meat ribs function, and start the pressure cooker.

14. After the procedure is over, take out the steamed meat, avoid scalding when taking it out, and find a larger plate.

15. Buckle the plate on the bowl, flip it quickly, buckle the meat upside down on the plate, sprinkle the surface with green onions.

Tips:
1. Put two chopsticks on the bottom when cutting meat to avoid cutting. And don't roll it too tightly, otherwise it will not be easy to taste.
2. It is recommended to use a pressure cooker. If you use a steamer, it must be steamed for more than 2 hours.
3. Fried plum dried vegetables are more salty. After steaming, the taste will neutralize the meat, which is more suitable.