Braised pork with plum vegetables is probably a classic pork dish that people all over the country love-mellow and delicious, fat but not greasy, soft and sticky, and melted immediately in the mouth-everyone I know, north and south, old and young, men and women, seems to love it crazily.
On a cold day, on the dining table, it is perfect to place a bowl of steaming pork with plum vegetables, mix it with rice or add wine. Can this life be more comfortable?
braised pork with plum vegetables
Recipe Recommendations
- pork belly appropriate amount
- plum dried vegetables appropriate amount
- red pepper appropriate amount
- braised soy sauce 2 tablespoons
- cooking wine appropriate amount
- salt a little
- liquor 1 scoop
- onion appropriate amount
- Jiang appropriate amount
- white sugar appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for braised pork with plum vegetables
1
Rub the dried plums and soak in water for later use.
2
Put the pan on the heat and add ginger slices, cooking wine, and spring onions to boil. Add in the pork belly and cook for about an hour. Use chopsticks to tie it, it is easy to penetrate. Turn off the heat and fish out the meat.
3
Place the pork belly to dry and control the moisture. Prepare 2 spoonfuls of light soy sauce and 2 soy sauce, mix with 1 spoonful of white wine, evenly spread on the pork belly to dry (especially the skin, evenly spread)
4
Heat the oil pan until it is 50 to 60% hot, and fry the meat skin side down.
5
Fry for a while until the skin is shiny and wrinkled.
6
Remove and drain the oil, put it in cold water and soak for 30 minutes. (Remove greasy)
7
Remove the pork belly, drain it, and cut it into slices.
8
Chop the soaked plum vegetables, dice the red peppers for later use.
9
Put the oil in the pan on fire and heat it up, saute the onions, ginger, and red peppers until fragrant.
10
Pour in the plum vegetables and stir fry for a while.
11
Add the remaining juice from the skin, a little sugar, and a proper amount of water, add a proper amount of salt according to your taste, cover and simmer for a while.
12
Slice pork belly into slices, skin side down, and place into a bowl.
13
Spread the fried plum vegetables evenly on the meat and pour in the soup.
14
Steam for 1 hour under water.
15
Remove the braised meat and decant the soup, turn it upside down on a plate, and quickly reverse it.
16
Thrust the soup with water starch and pour it on the braised meat.braised pork with plum vegetables Make Tips
1. Dried plum vegetables should be soaked in advance and cleaned to remove sediment. 2. There is a key step before steaming the meat, which is to fry the meat skin. After the meat skin is crispy and then steamed, the taste will be very soft and waxy. 3. When cooking, part of the fat oil is blended into the soup, especially the addition of onions, ginger, star anise and other seasonings to remove the fishy smell and enhance the aroma and reduce the greasy feeling. 4. Soaking the fried pork belly in cold water not only removes the greasy feeling, but also makes the folds of the meat skin more beautiful.