Pickled Vegetable Braised Pork Belly

Pickled Vegetable Braised Pork Belly

　　Pickled Vegetable Braised Pork Belly

　　Ingredients: pork belly, pickled vegetables

　　Method: Cut the pork belly into large chunks about 15cm each, then blanch them. Wash the pickled vegetables and chop them slightly, then braise them together with the meat in a pot

　　until they are about 40–50% cooked. Remove and press the pork belly flat using a large plate (to make slicing easier). It’s best to put it in the freezer for a while so it slices more smoothly.

　　Slice the meat thinly and stack the slices one by one—about 12 slices per bowl. Arrange the slices at the bottom of the bowl, add the pickled vegetables, pour in the braising juice, top with bits of leftover meat, cover with plastic wrap, and steam in a steamer for 2–3 hours.