Homemade pork with preserved vegetables

Braised pork with preserved vegetables is a common dish in our daily life and is loved by many people. This is mainly because braised pork with preserved vegetables does not taste greasy and has a good taste, so many people like to eat it. To make braised pork with preserved vegetables, you need to first fry the pork belly, then soak the preserved vegetables, and then simmer the two together. You can refer to the article for the specific home-cooked method.

Method 1

Material:

500 grams of pork belly with skin, appropriate amount of pickled mustard greens, 1 piece of ginger, a handful of green onions, 3 bay leaves, and 2 star anise.

Seasoning:

Light soy sauce, white sugar (1 teaspoon is enough), dark soy sauce, cooking wine, rock sugar (three small ones are enough), and a little vinegar.

Preparation method:

01. Remove the hair from the pork with skin, wash and set aside;

02. Wash the salt off the pickled mustard greens, chop them into small pieces, and soak them until the saltiness is gone. ;

03. Put the pork in the pot with water, add soy sauce, rock sugar, ginger, shallots, and star anise, stew the pork for 20 minutes, and skim off the foam;

04. Use toothpicks to poke holes in the cooked pork, then evenly apply dark soy sauce or dark soy sauce on all four sides, and drain the water (otherwise oil will burst out when frying);

05. Heat the oil in the pan to 160 degrees;

06. Put the pork cubes in with the skin facing downwards and fry them. Cover the pot with a lid for two minutes when you first put them in (to prevent the oil from bursting out);

07. Cut into 5~8 mm slices';

08. Heat oil in a pan, add the drained pickled mustard greens, stir-fry until fragrant, and add a small amount of sugar and light soy sauce for seasoning. (You should taste it and it is not too salty);

10. Place the sliced ​​meat, skin side down, into a round bowl. Sprinkle a small amount of sugar and salt evenly to taste. (It becomes flavorful when it is marinated);

11. Place the fried pickled mustard greens on the surface. Press firmly with a spoon;

12. Put cold water in the steamer, place the bowl on it, cover the pot without covering it, and steam on medium heat for 60 minutes.

Method 2

Main ingredients: pork belly, preserved vegetable broth

Accessories: broth, oyster sauce, star anise, ginger slices, water starch, minced garlic, oyster sauce, refined salt, white sugar, dark soy sauce

method:

1. Soak the pickled mustard greens in rice water for 12 hours in advance, then wash out the sand in it with clean water and then chop it into pieces.

2. Put the whole piece of pork belly into a pot of cold water and bring to a boil over high heat. After skimming off the foam, add in cooking wine (1 teaspoon, 5ml) and simmer for about 30 minutes until fully cooked, i.e. you can easily insert chopsticks into the meat. After taking it out, wipe the moisture on the skin with kitchen paper, apply soy sauce on it while it is still hot, and then cut it into small pieces of 3cm square.

3. Heat the oil in a pan over medium heat. When it is 60% hot, add the pork belly, scallions, ginger slices and star anise and stir-fry for about 3 minutes. Then add the remaining cooking wine, sugar and salt and stir-fry until well mixed.

4. Put appropriate amount of water (about 300ml) and chopped pickled mustard greens into the pot, bring to a boil over high heat, then simmer over low heat for 30 minutes. Pick out the scallion segments, ginger slices and star anise.

5. Arrange the pork belly pieces neatly with skin facing down in a large bowl, then pour the pickled mustard greens and soup on top, making sure the pickled mustard greens are evenly spread on the pork belly pieces.

6. Boil the water in the steamer over high heat, then place the large bowl into the steamer and steam over high heat for 30 minutes. Take the large bowl out of the steamer, place the plate upside down on the large bowl, then turn the large bowl and the plate over together so that the pork belly and pickled mustard greens in the large bowl are upside down on the plate.

Tips

1. When choosing pork belly, you should choose one with dense and cohesive meat layers, preferably 60% fat and 40% lean.

2. If conditions permit, you should choose to cook with whole pickled mustard greens in bulk. The bagged pickled mustard greens sold in general supermarkets have a lot of broken stems, a tough texture, and require a long time to stew.

3. If the pickled mustard greens you buy are saltier, or if you like to eat soft pickled mustard greens, you can extend the soaking time before cooking, and adjust the amount of sugar and soy sauce according to your taste.