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.
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
- Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
- Heat a pot over medium heat, add the pork belly, ginger, and garlic, and cook until the pork is slightly browned.
- Add the pickled mustard greens, green onions, Shaoxing wine, soy sauce, and sugar. Stir well.
- 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.
- 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