The pork with salted vegetable is a traditional dish of the Han nationality belong to Hakka cuisine. The production materials are pork, plum, scallion, ginger and so on. The meat is rotten and fragrant. It tastes salty and sweet, fat but not greasy. Braised pork with salted vegetable, baked chicken with salt and fermented tofu are called three treasures of Hakka.
How To Make The Pork with Salted Vegetable
In a cold water pot, put the ginger slices into the cooking wine, boil it, skim off the froth, boil it for five minutes, take it out and use a toothpick to pierce the hole, pour the soy sauce and smear it evenly.
Heat the oil in the pot until 50% hot, cover the pot and drain the oil splash
Put the meat in the pot,fry for four to five minutes, remove and cool in cold water
Make the meat into fat slices about 0.6cm
Add in the thick soy sauce, thin soy sauce, oyster sauce, thirteen spices, stir well and pour into the meat slices
Put it into the bowl after grasping
Leave some oil at the bottom of the pot, add the chopped scallion and ginger, Chinese prickly ash and dried pepper
Stir fry and add the dried salted vegetables
Spread the plum vegetables on the meat and pour in the surplus marinade
Steam for 60 minutes
Cover the meat on the plate and buckle it upside down.The pork with salted vegetable is done.