Braised Pork with Pickled Vegetables
Braised Pork with Pickled Vegetables is one of the most appetizing dishes in my hometown of Lanxi. The pickled vegetables are light dried greens made from mustard greens or snow cabbage that are salted and then sun-dried, and can be stored for up to a year. Lanxi is the largest gathering place for the descendants of Zhuge Liang in China. It is said that this dish was invented by Zhuge Liang and is also called Zhuge Military Dish. This dish is extremely rich and delicious, with the pickled vegetables being dark and tender, the meat pieces shiny, soft, and melting in your mouth. It is rich in flavor but not greasy, making it perfect with rice and favored by young and old alike. Additionally, the pickled vegetables can be minced with lard, mixed with scallions and chili 🌶️ flakes, and turned into baked pork cakes with pickled vegetables. Anyone who tries it will find it unforgettable.
Ingredients
Steps
Wash the pork belly and cut into pieces.
Bring water to a boil in a pot, add the meat pieces to blanch, remove and rinse with running water.
Drain off the water. Heat the pot with high heat, add oil, temper the pot, then pour out the oil. Add the oil back into the pot, then add the meat pieces to stir-fry until the meat changes color and shrinks. Add a little Weishida soy sauce and rice wine and continue stir-frying.
Then add the pickled vegetables and half a bowl of water, stir-fry evenly, lower the heat, and simmer for more than half an hour.
After half an hour, the meat pieces and pickled vegetables should be thoroughly braised. Add white sugar and turn the heat to high to reduce the sauce.
Keep stir-frying like this.
Cook until the oil from the meat surfaces, then remove from the pot.
Serve. It's so fragrant! Ate several pieces right away. Thick, rich flavor, sticky, fatty but not greasy!