Introduction
Zhejiang cuisine, known for its subtle flavors and emphasis on fresh ingredients, offers a variety of culinary delights. Among its many treasures, dried vegetables braised meat stands out as a timehonored dish that embodies the rich agricultural heritage of the region. This article not only delves into the history and significance of this dish but also provides a stepbystep tutorial to help you create a delicious version in your own kitchen.
The Essence of Zhejiang Cuisine
Zhejiang province, located on the eastern coast of China, boasts a culinary style characterized by its light, fresh, and slightly sweet flavors. The region’s abundant crafts—ranging from freshwater fish to vegetables—foster a distinctive approach to cooking that emphasizes seasonal produce.
Dried vegetables braised meat, or “Pin Wei Rou” (干菜焖肉), represents a clever use of preserved ingredients that reflect the wisdom of past generations in making the most out of seasonal harvests. The technique of drying vegetables allows for a unique depth of flavor and texture, creating a harmonious balance when combined with rich and tender meats.
Ingredients
To recreate this traditional dish, you will need:
For the Braised Meat:
500g pork belly (or your choice of meat)
23 tablespoons cooking oil
1 tablespoon sugar (preferably rock sugar)
34 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon salt
12 star anise
12 pieces of ginger (sliced)
23 cloves of garlic (smashed)
1 cup of water (more if needed)
For the Dried Vegetables:
100g dried bamboo shoots
100g dried mushrooms
100g dried cabbage or any preferred dried vegetable
12 green onions (chopped for garnish)
Tutorial: StepbyStep Guide
Step 1: Prepare the Dried Vegetables
1. Begin by rinsing the dried bamboo shoots, mushrooms, and cabbage thoroughly under cold running water to remove any impurities.
2. Soak the dried vegetables in warm water for about 3045 minutes until they soften. Drain and set aside.
Step 2: Sear the Meat
1. Cut the pork belly into thick slices (about 2cm) for even cooking.
2. In a large pot or wok, heat the cooking oil over mediumhigh heat.
3. Add the sugar and when it begins to caramelize (turning a lovely golden brown), add the pork belly pieces. Sear the meat on all sides until browned and slightly crispy.
Step 3: Build the Flavor Base
1. Once the pork is seared, add the sliced ginger, smashed garlic, and star anise to the pot. Stirfry for 12 minutes until fragrant.
2. Pour in the light and dark soy sauces and season with salt. Stir well to coat the meat.
Step 4: Braising Process
1. Add the soaked dried vegetables to the pot, mixing everything together.
2. Pour in enough water to cover the ingredients. Bring it to a boil, then reduce the heat to low.
3. Cover the pot with a lid and let it simmer gently for about 1.5 to 2 hours, or until the meat is tender and the flavors meld together. You may need to check occasionally and add a bit more water if it gets too dry.
Step 5: Final Touches
1. Taste and adjust seasoning as desired. If you prefer a stronger flavor, feel free to add more soy sauce or salt.
2. Once done, uncover the pot and allow the dish to rest for a few minutes. The sauce will thicken slightly upon cooling.
3. Serve hot, garnished with chopped green onions alongside steamed rice.
Conclusion
Dried vegetables braised meat is more than just a meal; it is a reflection of the creativity and resourcefulness found in Zhejiang culinary traditions. This dish combines the intense flavors of slowly braised meat with the unique textures of dried vegetables, making it a perfect choice for family gatherings or cool evenings. As you enjoy each comforting bite, you can appreciate the history and love embedded in every ingredient—a true homage to the heart of Zhejiang cuisine. Happy cooking!