My family hates fatty meat, so I was hoping to make a pork with preserved mustard greens that would make him feel like eating it all over again.
|About 1.5 kg.|
dried orange peel
|1 small piece|
|a little bit|
|a little bit|
dark soy sauce
white granulated sugar
lit. one head of garlic
Rice Killer｜How to make pork with preserved vegetables
Buy a more square piece of pork and ask the porker to help you shave the hairs off (if there are a few left over you can go home and use eyebrow pliers Pluck them off). Rinse it in clean water and scrub it vigorously. Rinse well and fish out and set aside.
Prepare the sesame leaves, orange peel, cinnamon, pepper, ginger, shallots and wine to be cooked with the pork.
Soak dried mustard greens in water for three hours. Change the water several times during this period to rinse off the sediment and reduce the salt content.
Rinse the heads with water or soak them for 10 minutes, then remove from the heat.
Bring to a boil over high heat, then leave the lid on tightly, leaving a slit. Then continue to boil for 10-15 minutes.
Take chopsticks Poke the ta, you can easily poke it in and pull it out (if it’s not enough time you need to cook it again Model). Remove it, quickly rinse the surface of the meat pieces of froth, set aside
Place the pork rinds face up on a plate and use a sharp object (like a fork or toothpick) to pierce small holes in the rinds. Pierce and pierce all over the whole pork rind for flavor.
Prepare the Sriracha and honey, mix the ta’s (a little honey is fine)
The sauce does not need to be poured in all at once, you can bring disposable gloves to the whole pork to color, gradually wipe evenly, give ta do a comprehensive horse kill chicken (ʃƪ˘ﻬ˘˘)
Place the pork skin-side down in a bowl and let it continue to absorb the sauce, about 8-10 minutes.
About this is what it looks like after absorbing
Absorb the water from the outside of the pork with a paper towel and place the pork skin side down in the pan. Pour oil into the pan, the amount of which is higher than the pork skin or evenly distributed. Turn on the heat and cover immediately to avoid dripping oil on your body ❗️❗️❗️❗️ =͟͟͞͞͞ ヘ( ´Д `)ノ
Because that oil will be around biu, it really hurts if you don’t cover it❗️❗️❗️❗️❗️ Then after 10 minutes open the lid and check how the skin looks, if it’s not blistered and wrinkled, keep the lid on and fry it!
Almost 20 minutes from the time it goes in the pan to the time it comes out of the pan (the other 3 sides are also slightly pressed down with a spatula to cook). The pork rinds will have formed a lot of bubbles by this time. At this point, you can take it out of the pan and set it aside to cool down before slicing.
Place the meat skin side down on a cutting board and cut into slices about the thickness of three $1 coins. Smear each piece of meat evenly with the remaining sauce and place it in a bowl. After steaming, I remembered that the pork rinds were supposed to be placed in the rice bowl face down… The major mistake
Squeeze the water out of the preserved cabbage and chop it up. Put it in a bowl and set aside.
Prepare the spices for the stir-fried dried preserved mustard greens. Pound garlic, diced ginger, sesame oil, soy sauce, dark soy sauce, oyster sauce, sugar and salt.
Heat the pan until it’s slightly smoky, then sauté the ginger and garlic in the remaining oil from the pork frying.
Sauté the preserved mustard greens and spatula
Add the sauce and stir-fry evenly. Add the sesame oil (3 tbsp) and stir-fry a little more.
Then place the fried prunes on top of the pork. Use a spoon Press to compress the ta and make the surface as flat as possible.
Then steam in the upper pot, keeping the lid on and keeping the heat high. Drain enough water in the lower pan and steam for two hours.
Enough time to remove. The cabbage will be much darker in color, the juices will have steamed out and the aroma will be overwhelming (really super fragrant)
First take a small bowl and pour out the juices (or they will run out when you pour it out later), then find a larger plate and snap On top of the bowl. Hold the bowl and saucer steady with both hands and turn them over quickly to get the effect you get above Then drizzle the juice back in and garnish with the onions. Action!
The fatty part of the pork is soft and melting without being greasy, and the preserved vegetables are full of gravy and aroma. You can also pour the gravy on top of the hot rice, mix it well and eat it (*/ω＼*)
Because you forgot to put the meat skin side down when steaming I’m not sure how to use it. The above is my obsession of forcing the ta to turn it upside down after I started.
The honey should have been left out, but I don’t know what to do with it. I forgot to put sugar in the sauce for the fried meat at the back.
3. Maybe the knife is too blunt, but the skin side up can not saw So I put the pork rind downward to cut.
4.When you cut the pork into bowls, remember to place the meat skin side down ❗️️️
5. After steaming out of the gravy can first test the saltiness, if not enough flavor to add some salt and mix well before pouring meat on top.
6. the right kind of food