Braised pork with zucchini
By AlexisHessel
In Cantonese banquets, they like to have braised suckling pig meat for the first dish. In a good restaurant, the pig skin roasted by the suckling pig meat is crispy, sweet and delicious, and makes people linger. After eating, the host usually asks the guests to pack the uneaten suckling pigs home and use the pig's head to make porridge. It's delicious. When I went to have a wedding wine that day, I packed some braised suckling pigs back. The pig's head cooked porridge and some pork was used to stir-fry zucchini. The two tasted compatible, and the lard penetrated into the dishes, making it fragrant and delicious.
Recipe Recommendations
- zucchini appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- garlic appropriate amount
Steps for Braised pork with zucchini
1
Cut the milk pork into slices.
2
Slice zucchini.
3
Remove the oil pan, saute the garlic until fragrant, add the zucchini and stir-fry.
4
When the zucchini changes color slightly, add the suckling pig and stir fry for a while.
5
Add soy sauce and sugar to taste, dip in water and simmer slightly.