Shaoxing Preserved Vegetable Braised Pork, Rich Sauce Perfect with Rice and Oil-Free
Braised pork is a favorite. After staying abroad for a long time, you will miss it. The elderly at home cook it in a way that when it sits, oil will separate out. I prefer the rich red sauce that can be mixed with rice and doesn't form oil when left standing. Braised pork should be stir-fried first, and the crispy skin is the best. Many local restaurants judge their skills based on this dish. A friend from Shaoxing gave me some preserved vegetables brought by her mother from her hometown, saying they are great for braised pork. I wondered how delicious preserved vegetables could be. After trying it, I fell in love with it. Shaoxing preserved vegetables include tender bamboo shoots, making them super delicious. Later, I bought some online. Although not as good as my friend's mother's exclusive recipe, I was satisfied.
Ingredients
Steps
Cut the pork belly into chunks. Add cold water and ginger slices to a pot, bring to a boil, then remove the meat. Heat oil in a pan, stir-fry garlic, ginger, and star anise until fragrant, then fry the meat until the skin is slightly yellow. Remove and set aside. Wash the preserved vegetables in advance and set aside.
Heat another pan with a little oil, add rock sugar, fermented bean curd sauce, and minced garlic, and bring to a boil.
Without waiting for the rock sugar to fully dissolve, add the meat and stir-fry evenly.
Add dark soy sauce, light soy sauce, and cooking wine, and continue stir-frying.
Add the pre-washed preserved vegetables. Stir-fry until the sauce thickens.
Add hot water until it is level with the meat, then simmer over medium heat until the sauce reduces, about 30 to 40 minutes. If you prefer more sauce, keep an eye on it and stir occasionally.
The braised pork with rich sauce is ready to serve.