The recipe for pickle and pork belly soup

Need ingredients

Fresh pork belly

1 piece

Chaoshan pickles

moderate amount

Hainan white pepper

a small amount

Potato flour

a small amount

salt

a small amount

Method steps

1. After selecting the ingredients, we need to start the big project of "cleaning pork belly". A layer of yellow mucus adheres to the surface of fresh pork belly. First, scrape it off patiently with a knife for easy cleaning with potato flour. If you skip this step and clean with potato flour directly, the cleaning time will be longer.

Classic Chaoshan cuisine | Pickled vegetable pork belly soup. After selecting the ingredients, it is time to start the big project of "cleaning pork belly".

A layer of yellow mucus adheres to the surface of fresh pork belly. First, scrape it off patiently with a knife for easy cleaning with potato flour. If you skip this step and clean with potato flour directly, the cleaning time will be longer.

2.After removing any visible dirt on the surface, soak the pork belly in potato flour for a while to make it easier to clean. During the repeated kneading process, add a little salt and rinse with water. Repeat this process 5-6 times to thoroughly remove the mucus on the surface of the pork belly. Why use potato flour to clean pork belly? The principle is similar to washing grapes with cornstarch to remove surface dust and other dirt.

Classic Chaoshan Cuisine | Pickled Pork Belly Soup. After removing visible dirt on the surface, soak the pork belly in potato flour for a while to make it easier to clean. During repeated kneading, add a little salt and rinse with water. Repeat this process 5-6 times to thoroughly remove the mucus on the surface of the pork belly.

Why use potato flour to clean pork belly? The principle is similar to washing grapes with cornstarch to remove surface dust and other dirt.

3.After cleaning, "feed" pepper powder to the pig's belly, pour crushed pepper powder into the pig's belly, so that the mild spicy taste and aroma of the pepper powder can fully enter the pig's belly. Put the pepper in a safe bag and crush it with a hard object.

Classic Chaoshan Cuisine | Pickled Pork Belly Soup. After cleaning, "feed" pepper powder to the pork belly and pour crushed pepper powder into it, allowing the mild spicy flavor and aroma of the pepper powder to fully enter the pork belly.

Put the pepper in a safe bag and crush it with a hard object.

4.Boil pork belly with water in the pot, remove the blood, until the pork belly is formed and the surface color changes. Remove it and cut it into strips.

Classic Chaoshan Cuisine | Pickled Pork Belly Soup. Boil pork belly with water in a pot, remove the blood, until the pork belly is formed and the surface color changes. Remove and cut into strips.

7.Start another ceramic pot, add an appropriate amount of water, pour in the sliced pork belly, cook on high heat for about half an hour, then reduce to low heat and simmer for another half hour. 15 minutes before leaving the pot, add the sliced pickles. At this moment, there is a faint salty vegetable flavor in the thick pork belly soup, and the two blend together. The salty vegetables are sour with a hint of sweetness, and together with the spicy aroma of pepper, they enhance the deliciousness of the soup. Pig belly has a chewy texture, and taking a bite feels like showing off one's strength without stopping.

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