Hello everyone, I'm a Hakka! Today I would like to share with you a home-cooked dish from Guangdong and Guangzhou-plum cabbage and pork.
Start by preparing the required materials:1000g pork belly, 100g dried plum vegetables, sliced ginger, green onion, minced garlic, cooking wine, light soy sauce, dark soy sauce, sugar, salt, pepper, chicken essence, cooking oil.
1.Handling pork belly:Wash the pork belly, put it in a pot, add an appropriate amount of water, add ginger slices, green onions and cooking wine, bring to a boil over high heat, skim off the foam, turn to low heat and cook for about 30 minutes until the pork belly is cooked through. Then remove the pork belly and prick some small holes on the surface with a toothpick to facilitate the flavor.
2.Spread the seasoning:Mix light soy sauce, dark soy sauce, sugar, salt, pepper and chicken bouillon, spread on the surface of the pork belly and marinate for 15-20 minutes.
3.Fried pork belly:The marinated pork belly is fried in hot oil until the surface is golden brown, which locks in the moisture of the meat and makes the texture more crispy.
4.Processing of umeboshi vegetables:Soak the umeboshi in water for 30 minutes, then wash and squeeze out the water for later use.
5.Stir-fried umeboshi vegetables:Pour a little cooking oil into the pot, add minced garlic and stir-fry until fragrant, then add the plum vegetables and stir-fry evenly, add an appropriate amount of salt and chicken essence to taste.
6.Stacking ingredients:Thinly slice the fried pork belly, place it in a bowl with the skin side down, and spread the sautéed umeboshi with it.
7.Steamed:Place the stacked pork belly in the steamer and steam for 1-2 hours until the pork belly is soft and flavorful.
8.Upside-down plate:Put the steamed plum cabbage upside down on a plate and sprinkle with chopped green onions.
1.Boiling pork belly can remove blood and fishy smell, making the meat more tender.
2.Spreading seasoning can add flavor to the pork belly, and deep-frying can increase the crispiness of the texture.
3.Soaking umeboshi can remove excess salt and impurities, and sautéing can increase the flavor of umeboshi vegetables.
4.The steaming time should be long enough so that the pork belly can fully absorb the aroma of the umeboshi and make the taste more soft and rotten.
1.When frying pork belly, be careful with oil splashes to avoid burns.
2.You can apply more when applying the seasoning, so that the flavor will be stronger.
3.The steaming time can be adjusted appropriately according to the size and thickness of the pork belly.
4.If you don't feel salty enough, you can add some more salt while steaming.
The dish of plum cabbage and pork is not only a delicious home-cooked dish, but also a cultural inheritance. It represents the diligence and wisdom of the Hakka people, and also reflects the taste and warmth of home. I hope everyone can try to make this delicious plum vegetable button pork and feel the food culture of the Hakka people. Don't forget to follow me, I will continue to share more delicious food with everyone!
A gastronomic tutorial for home cooking