As I watched them eat, I listened to their “mmm. Mmmm… Mmmm… Delicious… It was really a great respect and appreciation for the person who made it.
I had made this pork cutlet once before, and summed up the taste of the last one to come up with this adjustment.
You who love fatty meat and you who don’t, I suggest you should both try it, and I think you’ll be glad you did.
1. I use the dried plum here is raw drying, not marinated kind, this kind of buckwheat to do the flavor! It’s a good idea to ask for the link on a certain website, but this one is particularly fragrant and leafy.
2. piercing holes in the pork rind is to make the old smoke more colorful.
3. when frying pork skin must be covered to fry, otherwise it will burst until you doubt your life, or even life threatening, such as disfigurement. Something.
4. here’s about 2 pounds of pork, so I cut it in half to make two small cuts, so if your pork is small, you don’t have to Cut in half. Also when cutting pork make sure you cut the skin in sections, don’t find it hard to cut it or it will be a whole square brick when you turn it upside down. No more layers, it’s not nice.
5.The small bowl I used measures 15.5x6cm, 6 inches.
Remember to place the pork with the skin facing down, when you turn it over the skin is facing up.
7.Here I steamed it in a steam oven for 1.5 hours, which adds up to not rotten and tasty. Steamed once over open heat, 1.5 hours over medium heat, the fat was tender, if not as tender as that, steam for 1 hour! It’s up to you to decide, if you want it to be rotten, you can steam it longer, it’s at about 1.5 hours anyway, you need to hold it. When steaming, be sure to add water, so as not to burn dry.
Square Pork Belly
|1.5 kg-2 kg|
dried chili peppers
light soy sauce
dark soy sauce
How to make pork with preserved mustard greens with no sauce left
First of all, soak and boil the pickled cabbage overnight in advance, wash it, wring out the water, and cut it into julienne strips for later use.
Then handle the pork, boil a pot of water and cook the pork.
Wash the cooked pork in water, drain it, put it in a bowl and pierce small holes evenly on the surface with a toothpick.
Then pour in a generous amount of dark soy sauce and spread it evenly, especially the pork skin part. (The Sriracha here is in addition to the recipe)
Put some oil in a non-stick pan and place the pork in the pan, skin side down.
Cover with a lid and fire again, remembering that for the safety of your life, you must fry with the lid on.
Reduce the heat slowly over medium heat until the skin is lightly charred and it’s tough to the touch.
I’m using about 2kg of pork here, so I cut it in half to make two small cuts, so if your pork is small, you don’t need to cut it in half.
Then cut it into thin slices of about 0.7cm.
Place the sliced pork neatly into the pre-mixed sauce so that each slice is evenly coated with the sauce, leaving the rest of the sauce. It will be used later in the stir-fry for the prunes. (Be careful not to mess it up.)
I used this small bowl which measures 15.5 x 6cm by 6 inches.
Then arrange the coloured pork in the bowl as shown, skin side down, with 2 more slices on each side to block up the sides.
You can make 2 small bowls in total, as the snap pork is quite fatty and can be eaten separately and is better overnight, so you can make it in 2 separate bowls, or in one large bowl.
Now start stir frying the prunes, put oil in a pan, add star anise, coriander leaves and dried chillies and pop them in the pan, then add garlic and ginger paste and pop them.
Add the chopped plum cabbage and stir-fry evenly, then pour in the sauce, adding a little water if it’s too dry.
Spread the stir-fried preserved mustard greens on top of the pork.
Steam the pork in a neat oven on high heat for 1.5 hours.
Remove the steamed pork from the oven.
Pour the gravy into a saucepan and bring to a boil, add the thickened water, stirring as you go, bring to a boil again, then turn off the heat and reserve.
Take a saucer and cover the buckwheat in reverse.
Then slowly remove the bowl and dent the meat.
As a final step, drizzle with the thickened sauce, sprinkle with green onions, and prepare a pot of rice.
I’ve made the pork several times, and I take pictures of it every time, but this one is the one that someone asked me to make for him.
This is the first time to do so.