Braised Pork Belly with Pickled Vegetables (酸菜炖五花肉)

酸菜炖五花肉 (Braised Pork Belly with Pickled Vegetables) is a classic dish from Yunnan Cuisine, known for its bold and flavorful taste. The combination of tender pork belly and tangy pickled vegetables creates a satisfying and comforting meal.

Braised Pork Belly with Pickled Vegetables (酸菜炖五花肉)

Ingredients

  • 500g pork belly, cut into chunks
  • 200g pickled mustard greens
  • 3 slices of ginger
  • 2 cloves of garlic, minced
  • 2 green onions, chopped
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 4 cups water

Instructions

  1. Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
  2. Heat a pot over medium heat, add the pork belly, ginger, and garlic, and cook until the pork is slightly browned.
  3. Add the pickled mustard greens, green onions, Shaoxing wine, soy sauce, and sugar. Stir well.
  4. Pour in the water and bring to a boil. Then reduce the heat to low, cover, and simmer for 2 hours until the pork is tender.
  5. Serve the braised pork belly with pickled vegetables hot, with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
28g
Carbohydrates
3g

Supplies

Large pot Knife Cutting board Measuring spoons Measuring cup

Tools

Tongs Wooden spoon Ladle

Serving suggestions

Serving Suggestions: Enjoy the braised pork belly with pickled vegetables alongside steamed rice and a side of stir-fried greens.

Tips & tricks

Tips: Adjust the amount of pickled vegetables and sugar according to your preference for tanginess and sweetness.

Cost

$15