Both Chinese and Cantonese cuisine have similar cooking methods. In fact, the Central Plains cuisine also has this method. Although the emphasis is different, no one can deny that the combination of preserved vegetables and pork is delicious.
The preserved vegetable braised pork with preserved vegetables that Su Wan prepared this time is more like Cantonese cuisine. It is one of the three treasures of Hakka cuisine, also known as the three treasures of Huizhou, along with salt-baked chicken and stuffed tofu.
Some people say that this dish was created when Mr. Su Dongpo was in Huizhou and sent people to West Lake to learn skills. They learned the Dongpo Braised Pork from West Lake in Hangzhou and then added local preserved vegetables, thus the Meicai Braised Pork was created.
Regardless of whether this story is true or not, it can show the changes in some cuisines.
As long as it tastes good, it can be changed in any way.
Except for dumplings stuffed with strawberry jam, you can make them any way you want!
It is better to soak the preserved vegetables in clean water first to remove the salt. It is better to cook them after they become less salty.
On the other side, choose pork belly with skin, put it in a pot of cold water and cook it until it is 80% cooked. After taking it out, wipe the moisture on the skin side facing up and apply soy sauce. After applying, put the skin side in a pan and fry it until the skin side is golden brown and set.
When the skin is almost fried, you can cut it into large slices. The slices should not be too thin, otherwise you will not be able to enjoy the meat in big bites.
You have to be careful with the next steps. The cut meat slices cannot be steamed directly in the pot, as the taste will not be good. They must first be stir-fried with pork belly and seasonings, and then simmered with broth until the meat slices are well-seasoned. Because white wine and sugar are added, the fishy smell is almost gone.
The first time is to boil it in plain water to make it cooked.
The second time is to stir-fry the seasonings and cook with broth, the purpose is to make it flavorful and soft.
After it is softened, put the large slices of meat in the steaming bowl, first put the meat, then the soaked pickled mustard greens, and pour the remaining soup from the second cooking into the steaming bowl.
This is only the last step, which is to steam it. The large pot with enough steam can even be filled up, and it will be ready to eat in no time.
When eating, put the bowl on the plate and take the bowl away. The dish of braised pork with preserved vegetables is ready. The shape looks round, the preserved vegetables are black and shiny, and the meat slices are thick and not greasy. The mixed aroma of the two neutralizes the deliciousness of the two dishes.
A perfect blend of fresh fragrance and meaty aroma.
Moreover, you can take out a bowl at a time and put the remaining ones in the steamer, so the steamer does not need to be filled with so much steam.
In fact, the pork with preserved vegetables is basically cooked when it is put into the pot. Steaming it just allows the flavors of the preserved vegetables and the pork to blend together. The final function of the steamer is to keep the temperature of the steamed dish. The longer it is in the steamer, the more delicious the dish will be and the more fully blended it will be.
Su Wan prepared this dish at noon, which took her more than an hour, showing how meticulous her preparation was.
But let alone more than an hour, even if it takes a whole morning, it is worth it.
Braised pork with rice and some stir-fried green vegetables. Su Wan couldn't help but praise herself. How could there be such delicious food?
While she was eating, the official on duty from the Ministry of Rites opposite smelled the food and came over.
How can we miss such a delicious thing!
After finishing his official business, Xie Pei originally wanted to come over to have dinner with Su Wan by himself, but after watching the people at the door for a stick of incense, he saw that the people from the Ministry of Rites had no intention of leaving, so he had to go back with a sullen face.
Don’t you have anyone to cook for you? Why do you still want to eat and drink for free?
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