Braised Pork with Preserved Vegetables
A Zhejiang specialty of dark, tender dried vegetables slow-cooked with glossy, rich yet not greasy pork that grows increasingly soft and glutinous the longer it is steamed.
Ingredients
Pork ribs with skin on
500g
Preserved dried vegetables (Mei Gan Cai)
60g
Soy sauce
2 tbsp
Sugar
2 tsp
Chicken bouillon powder
1 tsp
Shaoxing wine
to taste
Instructions
1
Step 1
First, cut the pork ribs into 2 cm cubes, blanch in boiling water for 1 minute to remove the blood, then rinse with clean water. Soak the dried vegetables in water until softened, wash thoroughly, and cut into 1 cm pieces.
2
Step 2
In a wok, add water (enough to cover the meat), add the soy sauce, then add the meat and chicken bouillon powder. Bring to a boil over high heat and cook for 10 minutes, then add the sugar and dried vegetables and cook for 5 more minutes. Add MSG and reduce the sauce over high heat before removing from the heat.
3
Step 3
Take a serving bowl, first spread a layer of cooked dried vegetables on the bottom, then arrange the meat skin-side down on top, cover with the remaining dried vegetables, drizzle with Shaoxing wine, and steam over high heat for about 2 hours until the meat is tender and soft. Remove and invert onto a plate to serve.
