What else can be added to braised pork without preserved vegetables? What can be used instead of preserved vegetables?

We all know that there are many ways to cook braised pork with preserved vegetables. Braised pork with preserved vegetables is one of the most famous home-cooked dishes. It tastes fat but not greasy, and is delicious, and is deeply loved by people. Some preserved vegetables are put under braised pork with preserved vegetables, which makes it taste particularly fragrant. So what can be put in braised pork without preserved vegetables? Let's take a closer look!

What else can I put in the braised pork?

If you don't want to put preserved vegetables in the braised pork, you can put taro in it and make it taro braised pork. You can also put kudzu root and make it kudzu root braised pork. You can also put sweet potato, pumpkin, salted cabbage or snow mustard greens and other coriander, etc., which are all very good.

In addition to dried preserved vegetables, you can also add pickled mustard greens. Pickled mustard greens braised pork is also a good choice. You can also add dried mustard greens, which tastes good too, or you can add dried beans braised pork.

If there is no pickled mustard greens, we can use pickled sour cabbage or pickled snow cabbage, put them in a pot and boil for more than ten minutes, take them out, wash off the salt, if it is not too salty, cut into shreds or sections. If these two vegetables are not available, you can use seaweed, or cut fresh cabbage leaves into shreds and put them on the bowl.

In addition to "taro braised pork with pork belly", there are many other ways to cook it! For example, the traditional "dried bean braised pork with pork belly", the new "pickled pork with pork belly", "potato braised pork with pork belly" and so on, the production process is similar, but the seasoning varies from place to place and from person to person! There is a saying in our chef industry, "one chef has one technique, a hundred chefs have a hundred methods"! It means that each chef's technique is different, there is no winner or loser, deliciousness is king, and word of mouth is the only indicator.

What are the methods of braised pork

Braised pork with soy sauce can be found at banquets and home-cooked banquets in many parts of our country, which shows that braised pork has a special status in banquets, so the cooking methods in various places have similar tastes and production methods. They are probably made with high-quality pork belly as the main ingredient, and are made through several main processes such as boiling, frying, marinating with sauce and steaming.

Among them, Sichuan braised pork with strong aroma, which is mainly made of bean sprouts, pepper, ginger, star anise, cloves and other auxiliary ingredients, and the most famous Hakka braised pork with preserved vegetables in Guangdong, are characterized by bright red sauce, thick and delicious juice, soft and mellow meat, and the fragrance of preserved vegetables at the bottom and the absorption of excess fat, which can achieve a fat but not greasy taste. There is also our Guangxi taro braised pork, which is made with soy sauce, sugar, fermented bean curd, Sanhua rice wine, pepper and green garlic (in fact, Guangxi braised pork has two flavors, and another one is to add chili, lemon, sour plum, buckwheat or rice vinegar to achieve a compound taste of sour, sweet and spicy), and the taro fragrance and fat absorption between the braised pork make the braised pork fat but not greasy, soft and mellow taste. And so on, there are many other methods. In fact, the methods of braised pork are very similar in various places, but the taste is different.

How to make sweet potato braised pork

Here’s how to do it:

① Deep-fried sweet potato fries and processed large slices of meat that are 0.3cm thick × 8cm long and 4cm wide (heat the skin of lean pork belly in a pan, scald it, scrape it clean, boil it in boiling water for 5 minutes, remove it and wipe the moisture on the surface of the meat, evenly apply honey or dark soy sauce on the surface of the meat, heat the oil in a pan to about 70% to 80% and fry it at about 200℃ until the surface of the meat is brown-red) and set aside;

② Arrange 10 slices of pork skin-side down neatly in a steaming bowl;

③ Fill the fried sweet potato fries with the prepared sauce (scallion, ginger, star anise, chili, bay leaves, cinnamon, and shiso);

④ Steaming: Pour the sauce over the pot, seal with plastic wrap, put into the steamer, bring to a boil over high heat, and steam for 40 minutes;

⑤ Remove the plastic wrap, drain the soup, put on a round plate, quickly turn it over, open the steaming bowl, put the drained soup in the pot, bring it to a boil, thicken it with a thin starch, pour in appropriate amount of cooking oil and pour it on the steamed meat. The delicious dish is ready.

What kind of meat is used to make braised pork

Generally, good quality pork belly is used.

To make braised pork, you must first choose the main ingredient, which is pork belly. This is very important. The pork belly cannot be too lean or too fat, as it will affect the taste. Instead, choose pork belly with clear layers, which will not be too dry or greasy.

In fact, braised pork with preserved vegetables is not only popular in Guangdong and Guangxi - it is also popular in Jiangsu and Zhejiang. In our Northeast, in addition to fish (which is probably available all over the country), braised pig's trotters are an indispensable dish for the New Year's Eve dinner, implying that everyone can make more money in the new year.