Braised Pork with Plum Cabbage

1. Wash the dried plum vegetables three times to remove sediment, then soak them in clean water for 20 minutes.

2. Put a piece of pork belly with skin in the pot and cook for ten minutes.

3. Mix light soy sauce and dark soy sauce, apply pork belly to color, and let it sit for ten minutes.

4. Add an appropriate amount of oil to the pot, and fry the side with the skin facing down over low heat until golden brown. This step must be covered.

5. Flip it over and fry the other side.

Soak the fried pork belly in warm water for 20 minutes.

7. Squeeze the dried plum vegetables dry and set aside for later use.

8. Cut the soaked pork belly into thicker pieces.

9. Cut ginger and garlic into small pieces, and cut dried chili into small sections for later use.

10. Put the pork belly into a pot, add a little salt, chicken essence, pepper, light soy sauce, dark soy sauce, oyster sauce, shake well and cover for 15 minutes.

11. Add bottom oil to the pot, add ginger, garlic, and dried chili and stir fry over low heat until fragrant.

12. Add dried plums and stir fry over medium heat for one minute.

13. Place the marinated pork belly in a deep bowl.

14. Spread the stir fried dried plum vegetables on top and gently press a few times.

15. Transfer the deep bowl into a pressure cooker and cover it. Bring it to a boil and reduce the heat to low for 12 minutes.

16. For the finished product, take out the bowl and invert it onto the plate.