Braised pork with pickled cabbage
By MaeganPouros
Guangdong's braised pork is a bit like the braised pork in the north, except that it lacks the sweetness of sugar and is more salty. After adding sauerkraut, the pork belly tastes less greasy and more sweet and sour. Most restaurants serve it in claypot.
Recipe Recommendations
- pork belly eight or two
- sauerkraut appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- rice wine appropriate amount
- salt appropriate amount
- sweet and sour
- braised
- ten minutes
- simple
Steps for Braised pork with pickled cabbage
1
Remove the pan, add oil and sugar (rock sugar is also fine), melt, add pork belly pieces and fry for a while, add salt.
2
Add light soy sauce and soy sauce and stir-fry until fragrant, then add rice wine to add flavor. (Cover the pan for a while)
3
Add water and simmer over medium heat for about 10 minutes.
4
Turn on high heat and put in the soaked cabbage (you can stir-fry for a while) and mix well. Simmer for another 5 minutes on low heat to harvest the juice.
5
Serve, or turn to casserole to serve.Braised pork with pickled cabbage Make Tips
The pickled cabbage should be soaked in cold water for an hour or two first to remove the sour and salty taste. If you don't mind the trouble, you can also stir-fry it briefly in a pan before adding it to the pork belly to braise together. You can add dried tofu sticks or wood ear mushrooms according to your preference.