Braised Pork Belly with Dried Beans
1.
After washing the dried beans, soak them in cold water and set aside
2.
After cleaning the pork belly with skin, cut into small pieces of random size, and the small pieces are easier to cook
3.
Pour a little oil into the wok, and then add a few crystal sugars. After the oil is warm, pull the crystal sugar from time to time to make it melt
4.
The rock sugar melts and fries into a caramel color
5.
Pour the meat into the pot, keep stirring with a spatula, and stir-fry on medium and small heat, and stir-fry the excess fat.
6.
The fried oil can be poured or not according to personal taste, and then pour a little white wine to remove the fishy
7.
Add garlic cloves and star anise and stir fry
8.
If you think the color is light, you can pour some braised soy sauce; pour hot water along the side of the pot. In order to make the meat well colored, don't turn over the meat again. Cover the pot and simmer it over low heat.
9.
You can taste the maturity of the meat, pour the soft soaked dried beans into the pot, try to make the dried beans can be buried in the soup, if the soup is less, you can heat water; add appropriate amount of salt according to the taste, and cover the lid Simmering
10.
When the beans are cooked to your satisfaction, you can get them out of the pot.
11.
The aroma of meat mixed with the aroma of dried beans
12.
Super meal
Tips:
Dried beans are quite oily, so the pork belly can be slightly fatter; you can cook the pork belly as you like, don’t have to stick to mine; soak the dried beans in advance and don’t put them in too early. In the meat pot, when the meat is simmered to about 60%, add the beans and stew together. This will not only suck enough gravy, but also maintain a certain amount of muscles.
