Every time I attempt to make pickled pork with pickled vegetables, the thought of deep-frying the pork skin terrifies me. The sound of water drops sizzling in the hot oil makes me shiver involuntarily. But today, I had a whimsical idea - can the pork skin be roasted in an oven to make a crispy tiger skin without deep-frying? And to top it off, it could be a healthier option. After an afternoon of experimentation, I think I've got it! I know many people have collected this recipe, but I haven't received any feedback yet. Have you tried it out? How did it turn out? Let's explore and improve together.
Ingredients:
Dried plums: 60 grams
Pork belly: 500 grams
Sugar: 5 grams
Star anise: 2+
Bay leaves: 4 pieces
Cinnamon: a small piece
Cooking wine: 1 spoon
Dark soy sauce: 1.5 spoons
Light soy sauce: 1 spoon
Cooking oil: 1 spoon
Onion: half a root
Ginger: 6 slices
Garlic: 3 cloves
Salt: 3 grams
Instructions:
First, blanch 500 grams of whole pork belly and use eyebrow clippers to remove any remaining stubble.
Pour out the waste water, clean the pot and pork belly again, and then add ginger slices, scallions, star anise, cinnamon, and bay leaves. Cook for 15 minutes or until the chopsticks can easily pierce the meat.
Take out the pork belly and create countless small holes in the skin using special tools such as forks, chopsticks, or toothpicks.
Apply a spoonful of dark soy sauce repeatedly to the skin of the meat, covering all sides. Finally, soak the meat skin down in the dark soy sauce that has flowed to the bottom of the plate for more than 10 minutes.
Wrap the bottom and sides of the pork belly with tin foil, with the skin facing up. Place it in a baking tray, and bake at 200°C for 25 minutes. Then, increase the temperature to 230°C for 5 minutes in the middle.
Depending on your schedule, put the pork belly in the freezer or refrigerator. If you have enough time, place it in the refrigerator for a few hours or overnight. But if you're in a hurry, put it in the freezer for about 40 minutes - but remember not to freeze it completely.
While the pork belly is refrigerating, soak 60g of dried plums in water for about 20 minutes. After washing and chopping them, add a small amount of oil to a pot, and add two large ingredients, two bay leaves, green onion, ginger, and minced garlic. After sautéing, pour in the dried plums, add a small amount of salt, and fry until the water is dried out.
Take out the pork belly and slice it into 0.6cm thick slices. Marinate the slices in 2 spoonfuls of light soy sauce, half a spoonful of dark soy sauce, a spoonful of oyster sauce, and a small amount of sugar for 20 minutes.
Place the pork belly skin-side down in a bowl, and cover it with a thin layer of preserved vegetables. Put it in a steamer and boil on high heat, then turn to medium-low heat to steam for an hour and a half.
Finally, take out the soup in the bowl and pour it into another bowl. Place the bowl on a dishcloth.
The pork skin becomes crispy and golden, which is not inferior to deep-fried pork. The taste is fragrant and mellow, and it has the flavor of star anise and cinnamon. The plum vegetable is sweet and sour, with a refreshing taste. The two complement each other and create a delicious and healthy dish.
The pickled pork with plum vegetables without frying is a healthier and easier way to enjoy this traditional Chinese dish. By roasting the pork skin in the oven, we can avoid the dangers of deep-frying and still achieve a crispy and delicious texture. The plum vegetables add a unique flavor and balance to the dish, making it a perfect choice for a family meal or a special occasion. Have you tried making this recipe? Let us know in the comments below and share your experience!
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