Chinese Braised Pork with Preserved Plum

April Z

October 28, 2013

232

Some unique homemade pork recipes make special use of preserved plums as a spice. The plums can largely reduce the greasiness of the pork belly, and adds to it a charming sweet and sour flavour. The plums also absorb a lot of meat juice and become very tasty too! (This original homemade recipe is not to be reprinted in fulltext. If interested, please reprint the abstract and provide the hyperlink to this original recipe webpage.)

18 oz. pork belly
1 oz. preserved plum (about 10-15 pieces; available in Asian food shops)
1/8 oz. ginger
2 heads star anises
3 heads dry red chilies
3 T. vinegar
3 T. soy sauce (light)
3 T. cooking wine
5 T. crystal sugar

Cut the pork into coarse cubes. Boil a pot of water and blanch the pork in it, until the water comes to the boil again. Cool in blanched pork in cold water and drain. Add into 8 oz. water in a wok the pork and all the other ingredients. When the water comes to the boil again, turn to low heat and cover, braise for 1 to 1.5 hours. When the Pork is nearly well done, i.e. when it turns tender and can be easily penetrated with chopsticks, uncover and turn to strong heat. Cook until the sauce thickens.

Nutritions

Calories
133

Sodium
1318mg
54% DV

Fat
1g
1% DV

Protein
2g
5% DV

Carbs
29g
10% DV

Fiber
2g
8% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 0.27g 1%

Polysaturated Fat 0.51g 3%

Monosaturated Fat 0.31g 1%

Cholesterol 1mg 0%

Sodium 1318mg 54%

Potassium 297mg 8%

Protein 2g 5%

% DAILY VALUE^*

Total Carbohydrate

Fiber 2g 8%

Sugar 2g 4%

Vitamin A 533IU 10%

Vitamin B6 0.29mg 14%

Vitamin C 8mg 13%

Calcium 41mg 4%

Iron 1mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.