How to make pork with preserved vegetables and taro

You often have friends coming to your house, but you always take them out to eat. Isn't this very impolite? What's more, it would be healthier if you could eat it at home. So, for the sake of friendship and health, you have to master some cooking skills. Then, let me teach you how to make pork with preserved vegetables and taro.

1. Soak the preserved vegetables in water for about an hour in advance

2. Wash the pork belly and boil it in boiling water for about 20 minutes. Add some wine and ginger slices to the water to remove the fishy smell. The specific time depends on the condition of the pig skin. The thinner the pig skin, the shorter the time. Use a bamboo stick to insert the pig skin. It is good if it is easy to insert.

3. Chop ginger and garlic

4. Chop the Phellodendron chinense fruit into small pieces

5. Soak the dried scallops and dried shrimps in water for 20 minutes in advance, wash them and soak them in water again. Do not throw away the soaking water, you can use it to cook the juice

6. Cut the taro into slices about 2 cm thick

7. Chopped ginger, garlic, dried shrimps and scallops, and soaked preserved vegetables

8. Use bamboo sticks to pierce the cooked pork belly numerous times, rub a thin layer of salt on the skin, and bubbles will appear on the skin of the steamed pork belly.

9. Heat the oil to 60% and put the pork belly in to fry. Remember to cover the lid immediately, otherwise the hot oil will fly into the meat.

10. Fry for about 2 minutes until the oil stops flying and fry each side of the pork belly until golden brown

11. Fried pork belly

12. Each side is golden yellow

13. Fry the taro in oil for 2 minutes

14. Add oil, garlic and ginger, then add scallops and dried shrimps and fry for about 1 minute, then add preserved vegetables and mountain yellow peel fruit

15. Add sugar and oyster sauce for seasoning. No need to add salt and soy sauce. Because preserved vegetables are salty and oyster sauce is also salty, the taste is already enough. If you add more, it will be salty.

16. After frying the preserved vegetables for a few minutes until they are fragrant, pour in the water used to soak the dried shrimps and bring to a boil. Cook for a few minutes, but keep some of the juice so that it is not too dry. There should be about 200g of juice. Because I did not soak the fried pork belly in water, I steamed it directly. The juice at the bottom can also achieve the desired effect, and some juice will make it taste better.

17. Cut the fried pork belly into slices about 1 cm thick

18. The thinner the slices, the better. They are more flavorful.

19. Place the cut pork belly and taro in the steaming bowl, skin side down, one piece of meat and one piece of taro, and place all the meat and taro in place.

20. Arrange the meat and taro. Depending on how much braised pork you want to make, you need a suitable bowl. A bowl that is too big will not work.

21. Pour the cooked preserved vegetables and juice on top of the braised pork.

22. Cover the lid and steam in a pressure cooker for 40 minutes

23. If you don’t have a pressure cooker, use a steamer to steam for about an hour and a half.

24. Be sure to cover the lid when steaming, otherwise water will continue to flow into the bowl, which will make the juice too much and the taste will be weak.

25. After steaming, use another plate. It should be a little deep because there will be juice. If it is too shallow, the juice will flow out. Cover the steaming bowl with the plate. Remember to hold it with a thick cloth. It is very hot. Just turn the bowl upside down.

26. The braised pork is poured into the dish

The recipe of the delicious preserved vegetable and taro pork stew that I’m introducing today is actually not difficult. As long as you try it carefully, you can definitely achieve the effect you want and enjoy delicious food!