Braised Pork with Preserved VegetablesBraised PorkA delicious and not greasy pork dishSteamedDish, often called "Braised Pork", although the name may vary depending on the region.Many people find that Braised Pork is so delicious, even after eating several pieces, it doesn't feel too greasy. However, it is still not recommended to eat too much, as excessive consumption of fat and cholesterol can be harmful to health. Therefore, it is best to enjoy it occasionally.

Authentic Braised Pork with Preserved Vegetables Recipe

IngredientsPreparation

Pork belly，Preserved vegetables，Light soy sauceDark soy sauce, sugar,Star aniseCinnamon, scallionsGingerSalt, oil, white wine.

Steps

1. Soak preserved vegetables for one night, wash several times to remove mud, chop scallions and ginger.

2. After cleaning the pork belly, add scallions, ginger, cinnamon, star anise, and a few drops of white wine, and put it ina potmediumfirecook on low heat;

3. Simmer for 20 minutes, then remove and brush lightly with dark soy sauce while hot;

4. Brush a thin layer of oil in the pot, place the pork skin facing down in the pot, and slowly fry over low heat;

5. Continue cooking until the pork skin is golden brown and the fat is released, and then fry the meat pieces on all sides to color, and then remove;

6. Use the fat released from the meat, and stir-fry the soaked preserved vegetables;

7. Then pour in the meat broth used to cook the meat, add light soy sauce, a little salt,and adjust the flavor with sugarand 30 grams of ice sugar, and simmer over low heat for 15 minutes;

8. After the pork is slightly cooled, cut it into pieces, with the pork skin facing down, and arrange it in a bowl, and then cover it with preserved vegetables;

9. Place it in a pressure cooker and steam for 20 minutes, then open the lid and steam for another 20 minutes, and then strain the fat from the steamed pork again, and then find a plate, and invert it.

Tips

1. Preserved vegetables should be soaked and cleaned to remove mud;

2. Cooked pork should be removed while hot and brushed with dark soy sauce;

3. When frying pork, the pork skin should face down, and fry over low heat to prevent burning;

4. Preserved vegetables should be simmered for 15 minutes to absorb more soup and become more flavorful and tender.

Homemade Mei Cai Kua Rou Recipe

Homemade Braised Pork with Preserved Vegetables Recipe

IngredientsPork belly1000g, preserved vegetables 150g, meat broth 150g, flour 10g,sugar30g, dark soy sauce 30g, garlic a few cloves, ginger a small piece, star anise 1 piece, grass fruit 1 piece.

Steps

1. Wash the preserved vegetables, soak in water for 30 minutes;

2. Add ginger, star anise, and grass fruit to the pork belly, and cook in water for 30 minutes;

3. Heat the pot and add oil, add the cooked pork belly, and fry thepork skinside until golden brown, and then pour in dark soy sauce to color;

4. Cut the meat into pieces about 1 cm, and arrange it skin down in a bowl;

5. Heat the pot and add oil, stir-fry garlic, star anise, and add the preserved vegetables and sugar, and cook until evenly mixed, and then add meat broth and cook for 5 minutes;

6. Cover the cooked preserved vegetables on the pork, and steam in a steamer for 1 hour;

7. Pour out the soup from the steamed dish, and invert the Braised Pork with Preserved Vegetables into a plate, and add a small amount of flour to thicken, and then drizzle on the pork.

Private Braised Pork with Preserved Vegetables Recipe

Ingredients

Two pieces of pork belly, dried preserved vegetables, dark soy sauce, light soy sauce, oil, flower bud, ice sugar.

Steps

1. After blanching the pork belly in hot water, drain and brush with dark soy sauce, light soy sauce, flower bud, and salt, and marinate for 1 hour;

2. Heat the pot and add ice sugar, and stir-fry until the sugar turns brown, and then place the pork belly skin down and fry over low heat for 5 minutes;

3. Continue cooking until the pork skin is wrinkled and the edges are golden brown;

4. When the pork is slightly cooled, cut it into pieces about 5 mm, and use it;

5. Use the remaining oil from frying the pork, and stir-fry the soaked preserved vegetables briefly, and then add sugar and light soy sauce, and stir-fry until evenly mixed and set aside;

6. Place the cut pork skin down in a bowl, and cover it with the stir-fried preserved vegetables, and sprinkle with a little salt, and then steam in a pot over high heat for 1.5 hours;

7. Turn off the heat and let it rest for 10 minutes, then open the lid and strain the fat from the steamed pork, and then find a plate, and invert it.