Wind-Dried Fish Braised Pork
A traditional signature dish from Hubei, made by braising wind-dried fish with fresh pork, with the fish and meat complementing each other perfectly.
Ingredients
Pork belly with skin (cut into 2cm cubes, blanched)
500 g
Wind-dried fish (soaked in warm water, cut into 3cm cubes)
250 g
Cooking wine
50 g
Soy sauce
25 g
Scallion knots
50 g
Scallion segments
2 g
Sesame oil
10 g
Sugar
3 g
Stock
1000 g
MSG
2 g
Instructions
1
Step 1
Soak the wind-dried fish in warm water to soften and rinse, then cut into 3cm cubes.
2
Step 2
Cut the cleaned pork belly with skin into 2cm cubes and blanch in water; set aside.
3
Step 3
Place a wok over high heat, add a small amount of oil to slick the pan, then add the pork belly and stir-fry briefly. Add the scallion knots, wind-dried fish, stock, MSG, sugar, soy sauce, and cooking wine. Bring to a boil and simmer for 1 hour. Remove from heat, transfer to a serving plate, drizzle with sesame oil, and sprinkle with scallion segments before serving.
