Chinese Braised Pork with Preserved Plum

October 28, 2013

215

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