5,000 years of eclipse
Plum cabbage button pork is a traditional Cantonese dish with rich taste, good color and flavor. It is made with pork belly and steamed with umeboshi vegetables, and its unique texture and rich layering are unforgettable. Today, let's learn how to make this delicious dish Xi together!
First of all, we need to prepare the following materials:
500g pork belly, washed and set aside.
1 package of dried plum vegetables, soak well in advance, squeeze out the water and set aside.
2 garlic cloves, minced.
1 ginger cube, sliced.
2 star anise. 1 piece of cinnamon.
1 tbsp cooking wine.
1 tbsp light soy sauce.
1 tablespoon dark soy sauce.
1 tablespoon oyster sauce.
1 tablespoon sugar. 1 teaspoon five-spice powder.
Salt and pepper to taste.
Appropriate amount of water starch.
Next is the production step:
Cut the pork belly into evenly sized pieces, dry with a paper towel and set aside.
Add a small amount of oil to a hot pan and sauté the chopped garlic cloves and ginger slices until fragrant, then add star anise and cinnamon to continue stir-frying.
Add the pork belly cubes and fry over medium heat until golden brown on both sides, then add cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar, five-spice powder, salt and pepper and stir-fry well.
Add the umeboshi to the pan and continue to stir-fry until the umeboshi and meat are well combined.
Add an appropriate amount of water, cover the pot and simmer over low heat for 1-2 hours until the meat is crispy.
Remove the meat and umeboshi and place in a bowl for later use. Pour the soup into the pot, add an appropriate amount of water starch to thicken, and pour the soup over the meat and umeboshi.
Put the bowl in the steamer and steam for 10-15 minutes to make the meat more crispy and the aroma of the umeboshi fully penetrates the meat.
Finally, remove the bowl and place the meat and umeboshi upside down on the plate to make the dish look more aesthetically pleasing.
If you like spicy food, you can add some chili sauce or dried chili powder when stir-frying meat. If you like the sour taste, you can add some lemon juice or vinegar to the soup. This increases the variety of palates.
If you have extra plum cabbage and pork, you can save it as an ingredient for your next meal. When preserving, pay attention to put the remaining plum cabbage button meat in a well-sealed container and store it in the refrigerator. Warm it up before serving it next time.
Taste this delicious plum cabbage button pork, fat but not greasy, crispy and delicious, really aftertaste. Although the production process is a bit tedious, the moment you taste it, you will find that all the hard work is worth it. If you like Cantonese food, then don't miss this plum cabbage button pork, which will give you an unprecedented taste experience.