How to make Braised Pork with Preserved Vegetables and Tea Fragrance

With the continuous improvement of life, our requirements for food are getting higher and higher. We not only want to eat nutritiously, but also want to eat safely and securely. My cooking is the safest and most reliable. Let me introduce to you a recipe of braised pork with preserved vegetables and tea aroma. Come and learn it quickly!

1.12 Cut the pork belly into 10cm cubes. Add ginger and scallion, skin side down, into water and cook over high heat for 30 minutes. Turn the meat over every 5 minutes and poke the meat with chopsticks. If the chopsticks can penetrate smoothly, turn off the heat and take it out. Put the skin side down into the soy sauce while it is still hot and roll it a few times until it is slightly colored. Drain it.

2.21 Boil some oil in a pan, put the skin side into the oil, turn to low heat, cover the pan, and fry until the frying sound gradually becomes smaller before opening the lid.

3.Fry the remaining 5 sides of the braised pork until browned, remove from the pan and drain off excess oil. Then use a thick needle to poke small holes in the braised pork.

4. Boil a pot of Pu'er tea, put the fried pork into the tea, cook on medium heat for 15 minutes, and stir every 5 minutes.

5.1 Cut the braised pork into 0.8cm thick slices

6.2 Take out the braised pork, rinse the excess tea residue with cold water, wash and drain

7. Chop the garlic and mix with the braised pork sauce ingredients

8. Place the braised pork neatly in a bowl, top with ginger slices, onions and star anise, pour braised pork sauce over it, and marinate for more than 1 hour

9. Put the preserved vegetables into the cast iron pot, add ginger slices, 2 spoons of cooking oil, and pour enough water to cover the preserved vegetables.

10. Place the braised pork bowl on the preserved vegetables and continue to pour in the braised pork sauce until the sauce reaches the level of the bowl.

11. Pour water on the cast iron pot lid, bring to a boil over high heat, then turn to low heat (not too low) and cook for at least 1 hour (or until the water on the pot lid evaporates completely)

12. After steaming, turn off the heat and continue to simmer for half an hour. After opening the lid, scoop out the preserved vegetables from the pot and place them on a plate. Pour the gravy on top and top with the braised pork.

It is not difficult to understand the Braised Pork with Tea-flavored Preserved Vegetables, but to make it well, it requires your patience and persistence. Of course, I believe that if you persevere, you will be able to create different delicious dishes.