braised pork with plum vegetables
By RutheKuhn
My mother has made me pork with plum vegetables since I was a child. In fact, I have never tasted real pork with plum vegetables that grew up so big. Until last week I went out with my husband and ordered a dish of pork with plum vegetables at a Chinese restaurant outside. Although it looks good, it doesn't taste as delicious as what my mother cooked. When I came back, I made a video conversation with my mother, and my mother gave me to make braised pork with plum vegetables. So mom made it so easy. Although it's not very authentic, it tastes very authentic. And there's a mother smell. Share it with everyone.
Recipe Recommendations
- pork belly 300g
- meicai 80g
- green onions a
- Jiang half a
- garlic a
- soy sauce appropriate amount
- sesame oil appropriate amount
- MSG appropriate amount
Steps for braised pork with plum vegetables
1
Wash the pork belly and put it into the pan. Pour the water without the pork belly into the pan. Add star anise, pepper, tree bark, fragrant leaves and other flavoring ingredients. Bring to a boil over high heat and turn to medium heat and cook for 20 to 30 minutes. Remove the cooked pork belly and cool for a while. After cooling, cut thin slices and place in a container for later use.
2
We can prepare the ingredients while cooking the meat. Shred green onion, minced garlic, sliced ginger, and shredded dry red peppers. The plum vegetables are soaked in clear water, and the plum vegetables are also soaked after the meat is cooked. Wash the plum vegetables and cut them into small pieces.
3
Put all the ingredients on the pork belly.
4
Put the plum vegetables on top, drizzle with a little sesame oil and pour a small bowl of soy sauce.
5
Put on the pot to steam the meat over high heat, bring the water in the steamer to a boil, turn to medium heat and steam the meat for 30 to 40 minutes. During about 20 minutes, use chopsticks to change the positions of pork belly and plum vegetables in the bowl. Spread the plum vegetables and meat evenly with the soup.
6
Add a little MSG to the meat before leaving the pan and stir it again. Because excess water will appear in the bowl when steaming the meat. If there is too much soup after being taken out of the pan, you can dump the excess soup to avoid being too salty.