Plumb pickles 1 package Pork belly 1 bag
Ginger Appropriate amount Garlic Appropriate amount
Star anise Appropriate amount Cooking wine Appropriate amount
Rock Sugar Appropriate amount Salt Appropriate amount
Pepper Appropriate amount
How to make braised pork with prunes and vegetables Illustration of braised pork with dried plums and vegetables 1

Step 1

Soak the prunes for about five minutes, wash them repeatedly to remove any sand, mud and debris, then wring them dry and set aside.Illustration of Braised Pork with Dried Plums and Vegetables 2

Step 2

Pour water into the pot, add ginger cubes, bring the cooking wine to a boil, blanch the cut pork belly and set aside.

Step 3

Add a small amount of oil to the pot. When it is 50% hot, add ginger slices, whole garlic, star anise and rock sugar and stir-fry. Add the pork belly, add cooking wine and dark soy sauce and continue to stir-fry until the pork belly is oily and slightly brown in color. Add prunes. Stir-fry the vegetables together for a while, add water to the pot (it's better to have stock, I didn't prepare any today, just add water directly) and flatten the vegetables and noodles. Bring to a boil over high heat, then turn to low heat and simmer.

Step 4

When the pork belly is about 70 to 80% ripe, put the pork belly in the pot first (it took me about 20 minutes today, the specific time depends on the size of the meat and the thickness of the meat cuts), continue to simmer the prunes, and when the juice thickens, add the prunes Take the vegetables out of the pot and mix them with the pork belly and put them into a steaming bowl. Turn the pot over high heat and continue to collect the thick juice. Add appropriate amount of seasonings (salt and pepper) to the thick juice and pour it into the steaming bowl and mix well.Illustration of braised pork with dried plums and vegetables 5

Step 5

Place the steaming bowl into the steamer and steam for about half an hour. When the pork belly is soft enough to be pierced with chopsticks, turn off the heat. Cooking techniques for braised pork with prunes and vegetables

Tips: Braised pork with dried plums and vegetables is a little more troublesome first and then steamed, but the additional step will make the taste more mellow. If you don’t believe me, you can try it yourself. If you can tolerate spicy food, you can add dried red pepper or chili oil when making it to make it taste more authentic. This is the non-spicy version, just for children's taste.