Winter GreensBraised pork is a prominent type of braised pork, and the winter greens used in this dish are key. Here, winter greens are generally divided into Sichuan winter greens and Tianjin winter greens.This is a common, semi-dry, non-fermented pickle. Its salty taste and unique flavor make the braised meat exceptionally fragrant and delicious.

Braised Pork with Winter Greens

IngredientsPreparation

Pork Belly300g, 25g chili peppers, appropriate amount of oil,Soy SauceAppropriate amount,Ginger,Garlic,Fermented Bean Paste,Salt, appropriate amount.

Method

1. Boil the pork in water until partially cooked, then drain and pat dry, and brush with soy sauce.2. Wash and chop the winter greens, chop the chili peppers into small pieces, and slice the scallions and ginger for later use.3. Heat a small amount of oil in a pan, and fry the pork belly side down until golden brown.

4. After cooling, slice the pork into long, thin slices, and then arrange it with the belly side down in a bowl.

5. Pour in (liquor), soy sauce, add salt, and add fermented bean paste.

Add chili peppers and winter greens.

Steam for 1 hour.6. Finally, remove from heat and invert the bowl onto a plate.TipsWhen brushing with soy sauce, you can also add honey for a richer flavor.Braised Pork with Fermented Bean Paste and Winter Greens

Ingredients

Pork Belly, Winter Greens, Old Chinese Cooking Wine, Sugar, Fermented Bean Paste,

Lettuce,Green Onions.Method

1. Boil water in a pot, add pork belly, and cook for about 20 minutes.

2. Remove the pork and brush the pork belly with old Chinese cooking wine. Heat the oil in the pot, then fry the pork belly side down until golden brown.

3. Cut the fried pork belly into slices about 1 cm thick, and then arrange it with the belly side down in a bowl.4. In a small bowl, mix old Chinese cooking wine, fermented bean paste, and sugar. Pour it over the pork and marinate for about 10 minutes.5. Heat the remaining oil in the pot, add winter greens, and stir-fry until cooked, then cover the pork with it. Steam for about 2 hours.

6. After removing from heat, place the dish on a plate, put lettuce on the bottom, then invert and sprinkle with green onions.

Tips

Winter greens are usually quite salty, so rinse them with water a few times before using.

Home-Style Braised Pork with Winter Greens

Ingredients

Three Line Pork, Winter Greens, Ground Ginger,

Sichuan Peppercorns,

Rock Sugar, Old Chinese Cooking Wine.

Method

1. Clean and cut the three line pork into 1 cm cubes.

2. Wash and dry the winter greens, heat oil in a wok, and stir-fry the Sichuan peppercorns until fragrant, then add the winter greens and stir-fry.

3. Blanch the pork in water with added ginger, to remove oil and impurities, and then drain.4. Add rock sugar to cold oil in a wok, and stir-fry over low heat, then add the pork to color it, and then add old Chinese cooking wine to color it.5. Continue to stir-fry the pork, then add the winter greens and stir-fry until cooked. Transfer to a pot and steam for about 1 hour.

6. After removing from heat, place the dish on a plate, put lettuce on the bottom, then invert and sprinkle with green onions.

Tips

Old Chinese cooking wine and winter greens are both quite salty, so you don't need to add extra salt.

3. Put the pork in boiling water with ginger, blanch and drain.

4. Heat oil in a pan, add sugar and stir-fry over low heat until it caramelizes. Add the meat and pour in aged vinegar to color.

5. Continue to stir-fry the meat and add the winter vegetables. Then, transfer to a pot, steam for about 1 hour.

Small tips

Aged vinegar and winter vegetables are already salty, no need to add salt.