braised pork with plum vegetables
By VicentaLakin
Recipe Recommendations
- pork belly 1 kg
- purslane appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
Steps for braised pork with plum vegetables
1
Add water, pepper, spring onion, and ginger slices into the pan, add cold water to the pork belly, and cook for ten minutes;
2
Pick up and let cool;
3
Apply soy sauce;
4
Add appropriate amount of oil to the pan and heat until 80% heat. Stir up the skin of the pork belly and fry it in the pan until it bubbles. To prevent the oil from exploding, I covered the lid and fried it for a minute (I forgot to take pictures during the frying process). Soak the meat in cold water until cool;
5
Cut the meat into thick slices, place it in a large bowl, apply soy sauce again, and evenly sprinkle with a thin layer of salt on the meat;
6
Heat the pan without adding oil, stir-fry the dried horseweed vegetables until fragrant, add appropriate amount of water, soy sauce, soy sauce, rock sugar, salt, ginger, and star anise to boil together, and pour the cooked dried horseweed vegetables together with the juice into a large bowl, cover on top of the meat, and press flat;
7
Add water to the pot and bring to a boil. Put the braised meat into the pot and steam for an hour and a half. Pour out the soup from the steamed braised meat, turn upside down and place on a plate;
8
Pour the soup into the pan again to thicken, and pour it over the braised meat