Southern Wind Pickled Vegetables

Southern Wind Pickled Vegetables

　　Southern Wind Pickled Vegetables are a type of spring-pickled vegetable from Shayang, with origins dating back to the late Qing Dynasty. They are named "Southern Wind" because they are traditionally sun-dried when southern winds prevail.

　　These pickles are usually made from large-leaf mustard greens or preserved vegetables, which are fermented in spring and air-dried by the southern breeze. When served, they can be paired with various meats and vegetables and seasoned with ingredients such as soy sauce, sugar, scallions, ginger, star anise, cinnamon, and sesame oil to create a variety of delicious dishes. Examples include Southern Wind Pickled Vegetables with braised pork, with eel, or with pork trotters—all of which are quite popular at banquets. A popular dish is Southern Wind Pickled Vegetables with Pork Trotters. To prepare it, you’ll need 750g of pork trotters or streaky pork, 250g of Southern Wind Pickled Vegetables, 10 eggs, along with 40g of soy sauce, 10g of sugar, 25g each of scallions and ginger, 5g each of star anise and cinnamon, and 40g of sesame oil. First, rinse the pickled vegetables and chop them into small pieces. Clean the pork trotters or pork belly, then cut them into 1.5cm × 1.5cm cubes. Chop the scallions into sections and slightly crush the ginger. Boil the eggs, peel them, and set aside. Place a clean wok over medium heat, then add the sesame oil and heat until it’s about 80% hot. Add the scallions and ginger and stir-fry until fragrant. Next, add the star anise and cinnamon to release their aroma. Then add the pork cubes and stir-fry until the skin tightens and the meat turns white. Add the soy sauce and sugar to color the meat, then put in the boiled eggs and chopped pickled vegetables. Pour in 1250g of stock, cover the wok, or transfer everything to an earthenware pot. Bring to a boil over medium heat, then reduce to low heat and let it simmer gently for about 10 minutes until the sauce reaches the desired consistency. Finally, remove the scallions, ginger, star anise, cinnamon, and any debris, and the dish is ready to be served.