Preserved vegetables, also known as dried preserved vegetables, are one of the special products of Huizhou as they were once extensively planted there, hence they are also known as ‘Huizhou贡菜’. The most common method of preparing preserved vegetables is to cook them with pork. The combination of preserved vegetables and pork is delicious, with a rich yet not greasy taste and a sweet and refreshing mouthfeel, which is very popular among people and is a very tender and delicious home dish.

Common Methods

Main Ingredients: 1000 grams of pork belly with skin, 200 grams of preserved vegetables (also known as dried preserved vegetables).

Seasonings: 20 grams of soy sauce, 1000 grams of cooking oil (about 50 grams consumed).

Method: 1. Clean the pork skin and place it in a cold pot, boil over high heat until 80% cooked, remove and wipe the moisture on the skin with a clean cloth, and then apply soy sauce while hot. 2. Place a pot over high heat, pour in cooking oil,

Heat the oil to 80 degrees, place the pork belly skin side down in the pot and fry to a deep red color, remove and cool, place skin side down on the cutting board, cut into 7 cm long, 2 cm thick slices, make a horizontal cut in the middle without cutting through the skin, place the meat flat in the bowl, add preserved vegetables on top, pour soy sauce evenly, steam for about 30 minutes until the meat is tender, remove and turn it over in the plate.

Characteristics: bright red color, succulent meat, rich flavor, not greasy

Hakka Braised Pork Belly with Preserved Vegetables

"Braised Pork Belly with Preserved Vegetables" selects the core of Xiangli Tuqiao preserved vegetables, soak them in clean water until fresh and light, cut them into several sections for later use, select pork belly, clean the skin of the pork belly, boil it in a soup pot, remove it while hot, apply some soy sauce on the skin, then place it skin side down in a hot peanut oil pot and fry it to color, remove and soak in clean water to soften, then cut into thick slices 3-4 mm thick, wash the pot, add peanut oil, sauté minced scallions, ginger, and star anise, then add the pork belly slices and stir-fry for a moment, add soup, white wine, salt, soy sauce, sugar, and simmer over low heat until tender. Then remove the cooked pork belly, place each piece flat in a bowl (with the skin at the bottom), cover with preserved vegetable slices, then add the original soup, steam until done. When serving, pour out the original soup, turn the meat over and place it on the plate, taste the original soup, boil it, thicken with starch, and pour it over the meat. The characteristics of this dish are: tender and fragrant meat, slightly sweet with a savory taste, not greasy.

Main ingredients: pork belly with skin, preserved vegetables; spices: minced garlic, ginger, salt, sugar, soy sauce, monosodium glutamate, wine, refined oil

Preparation: First, wash and漂 clean the preserved vegetables and cut them into granules; then, place the sliced pork belly into boiling water and cook until just done, remove and color with soy sauce, then fry in 220-240C oil until the skin wrinkles, remove and rinse with cold water to clean the oil, process into rectangular blocks; heat a wok, sauté minced garlic, ginger, and star anise, then add the pork belly slices, stir-fry for a moment, add the remaining spices, preserved vegetables, and water, simmer for about 10 minutes, remove and arrange manually in a bowl, steam over high heat for about 1 hour.

Product characteristics: golden color, rich and sweet flavor, not greasy

Preparation method:

(1) Boil the meat in a soup pot over a low flame until 6-7 degrees of doneness, then remove it. Apply soy sauce to color it.

(2) Pour vegetable oil into a wok and heat it to 7-8 degrees, then add the cooked meat and fry it to a deep red color. Remove and immediately place it in cold water to rinse until no floating oil remains (this is a key step in making this dish).

(3) Cut the meat into long, thin slices 10 cm long and 0.8 cm thick, placing each slice with the skin facing down in the bowl.

(4) Wash the preserved vegetables and chop them. Place a wok over high heat, add a large amount of oil, and sauté the minced garlic. Add the preserved vegetables, sugar, and fry evenly. Remove and place them on top of the meat.

(5) Mix chicken broth and soy sauce to make a sauce, pour it into the meat bowl, and steam over high heat for 40 minutes.

(6) Pour out the original juice, and place the braised pork belly upside down on the plate. Add wet starch to the original juice and thicken it, then pour it over the meat surface.

Characteristics

The color sauce is bright red, the soup is thick and delicious, the pork belly is neatly domed, and it is soft, tender, and fragrant when eaten.