How to make braised pork with pickles so it’s delicious
Braised pork with plums and vegetables is a classic Chinese home-cooked dish that is deeply loved for its fat but not greasy, salty and soft texture. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce in detail how to make braised pork with pickled vegetables, and attach structured data to help everyone easily master this delicious dish.
1. Food preparation
Making braised pork with pickled vegetables requires the following ingredients, and the specific amounts can be adjusted according to personal taste:
| Ingredients | Dosage |
|---|---|
| pork belly | 500g |
| Umeboshi | 100g |
| ginger | 3 slices |
| cooking wine | 2 tablespoons |
| light soy sauce | 2 tablespoons |
| Old soy sauce | 1 tablespoon |
| rock candy | 10 grams |
| star anise | 1 piece |
| Geranium leaves | 1 piece |
2. Production steps
1.Processing pork belly: Cut the pork belly into large pieces, put it in a pot under cold water, add ginger slices and cooking wine, blanch it, take it out, and rinse it with clean water.
2.Pan-fried pork belly: Put the blanched pork belly into the pot, fry until both sides are golden brown, take it out and set aside.
3.Stir-fried prunes: Soak the prunes in advance, wash and chop them into small pieces. Put a little oil in the pot, add prunes and stir-fry, add light soy sauce, dark soy sauce, rock sugar, star anise and bay leaves, stir-fry until fragrant.
4.Assemble the pork belly: Cut the pan-fried pork belly into thick slices, put them skin side down in a bowl, and put the fried prunes on top.
5.Steam: Put the assembled pork belly into the steamer and steam over high heat for 1.5-2 hours until the meat is soft and tender.
6.Plate upside down: After steaming, turn the bowl upside down on a plate and sprinkle with chopped green onion.
3. Hot Topics and Skill Sharing
According to the hot topics and hot content on the Internet in the past 10 days, the following are several hot discussion points about braised pork with pickled vegetables:
| hot topics | Tips sharing |
|---|---|
| How to make braised pork with pickled vegetables more delicious? | The prunes are soaked in advance and fully fried. The pork belly can absorb the soup more easily after frying. |
| How to avoid the meat being too greasy? | Choose fat and lean pork belly, remove some of the fat when frying, and steam for a long enough time. |
| Substitute ingredients for braised pork with pickled vegetables | Taro or potatoes can be used to replace part of the pork belly to increase the taste. |
| How to quickly make braised pork with pickled vegetables | Using a pressure cooker can shorten the steaming time to 40 minutes. |
4. Frequently Asked Questions
Q: Can meat from other parts be used for braised pork with pickled vegetables?
A: It is recommended to use pork belly because it is fat and lean and tastes better after steaming. Other parts such as lean meat are easy to become woody.
Q: How long does it take to soak the prunes in advance?
A: Umeboshi usually needs to be soaked for 2-3 hours to remove excess salt and impurities.
Q: What are the effects of insufficient steaming time?
A: Insufficient steaming time will result in the meat not being soft enough and affecting the taste. It is recommended to steam for at least 1.5 hours.
5. Summary
Braised pork with plums and vegetables is a dish that requires patience and skill, but with reasonable selection of ingredients and operation of steps, it is possible to make a delicious dish that is fat but not greasy, salty and soft. I hope the structured data and popular tips shared in this article can help everyone master this classic home-cooked dish easily.
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