Braised pork with pickled vegetables

Ingredients

• Pork belly 500g
• Mei Cai 100g
• Ginger 15g
• Honey 10g
• Vinegar 10g
• Pork powder 3g
• Light soy sauce 20g
• 老草 8g
• Cooking wine 10g
• White sugar 8g
• Salt 1g

Steps

1. Pork belly 500g

2. 100g pickles, 15g ginger

3. 3g meat powder (can be replaced with thirteen spices), 10g vinegar, 10g honey

4. Wash the pickles and soak them in warm water

5. Wash and slice ginger

6. Put the pork belly and ginger slices into the pot, add cold water, the amount of water is enough to cover the pork belly, bring to a boil over high heat, turn to medium heat and cook until the meat is cooked

7. UsePoke it with chopsticks to see if blood comes out. If not, it means it is cooked through

8. After the pork belly is cooked, place it on the chopping board with the skin facing up. Use a toothpick to poke holes evenly in the skin

9. Brush a layer of white vinegar on the skin of the meat

10. Apply another layer of honey

11. Put an appropriate amount of oil in the pot, put the pork belly into the pot, with the skin facing down, cover the pot, and fry over low heat until the skin is brown

12. Take out the fried pork belly and soak it in cold water for an hour until the skin becomes soft

13. Soak, wash and slice

14. Cut into pieces and put into a bowl, add 3g of braised meat powder

15. Add 20g light soy sauce

16. Put in 8g dark soy sauce

17. Add 10g of cooking wine

18. Add 8g of sugar

19. Add 1g of salt

20. Stir evenly, cover with plastic wrap and place in the refrigerator for 2 hours

21. Take it out after marinating, and place the pork belly on the bottom of the plate, skin side down

22. Pour the pickled pork belly into the bowl and absorb the remaining soup from the marinated pork into the pickled pork

23. Add the pickles to the pork belly

24. Boil the water in the steamer, add the pork belly, and steam over medium heat for 90 minutes

25. After steaming, place the bowl on top of the meat and invert it into the bowl

26. Very fragrant

27. So delicious

28. One more

Tips

1. The meat skin is punctured with small holes to allow it to absorb the flavor faster. If you don’t have meat powder, you can use five-spice powder or thirteen spices instead. You can set the time for steaming the meat yourself. , If you like it a little firmer, steam it for a little less, and if you like it a little chewy, steam it for a while!