Winter vegetable braised pork is one of the more prominent types of braised pork dishes. The key to this dish lies in the winter vegetable used, which is typically divided into Sichuan winter vegetable and Tianjin winter vegetable. It is a semi-dry, non-fermented pickled vegetable. Its saltiness and unique flavor make the braised meat exceptionally fragrant and savory.
Winter Vegetable Braised Pork
Ingredients:
300 grams pork belly, 25 grams pickled chili peppers, cooking oil to taste, soy sauce to taste, ginger and garlic, fermented black beans, salt to taste.
Steps:
1. Boil the pork in water until it is just cooked through, then pat dry and apply soy sauce all over.
2. Wash the winter vegetable and chop finely. Cut the pickled chilies into small pieces and slice the ginger and garlic. Set aside.
3. Heat a little oil in a wok, and fry the pork with the skin-side down until golden brown.
4. Once cooled, slice the pork into long thin slices, then arrange them in a bowl with the skin-side down.
5. Pour in rice wine, soy sauce, add salt, fermented black beans, chilies, and winter vegetables. Steam for 1 hour.
6. After steaming, invert the bowl onto a serving plate.
Tips:
When applying soy sauce, you can also use some honey for an even better flavor.
Fermented Tofu Winter Vegetable Braised Pork
Ingredients:
Pork belly, winter vegetable, dark soy sauce, sugar, fermented tofu, lettuce, scallions.
Steps:
1. Bring water to a boil in a pot, then add the pork belly and simmer for about 20 minutes.
2. Remove the pork from the water and apply dark soy sauce on the skin. In hot oil, fry the pork with the skin-side down until golden.
3. Slice the fried pork into pieces approximately 1 cm thick, then arrange them in a bowl with the skin-side down.
4. In a small bowl, mix dark soy sauce, fermented tofu, and sugar. Pour this mixture over the pork and let marinate for about 10 minutes.
5. In the remaining oil, stir-fry the winter vegetable until cooked, then place it over the pork. Steam in a steamer for 2 hours.
6. When done, take a plate, place lettuce at the bottom, then invert the bowl, garnish with scallions.
Tips:
The winter vegetable is usually quite salty, so soaking and rinsing it a few times in water is sufficient.
Homestyle Winter Vegetable Braised Pork
Ingredients:
Pork belly, winter vegetable, ginger, Sichuan pepper, rock sugar, dark soy sauce.
Steps:
1. Clean the pork belly and cut into 1 cm square pieces; set aside.
2. Wash the winter vegetable and drain. Heat oil in a wok, sauté Sichuan pepper, then add the winter vegetable and stir-fry until fragrant. Set aside.
3. Blanch the pork in boiling water with ginger to remove excess fat and eliminate any gamey smell. Drain.
4. In a cold-oil wok, melt the rock sugar over low heat, then add the pork to color. Add dark soy sauce to further color the pork.
5. Continue to stir-fry until the fat is rendered out of the pork, then add the winter vegetable and stir well. Transfer to a bowl and steam for around 1 hour.
Tips:
Dark soy sauce and winter vegetable are both quite salty, so no additional salt is needed for seasoning.