Braised Pork with Beans and Red Beans

Name: Braised Pork with Beans and Red Beans
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties pork; Some Carob; Some ginger; Some shallot; Some Soy sauce; 500ml Tsing Tao beer; Some salt; 2 small pieces crystal sugar

by Liberty Baobei

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

After a busy month of July, the Qixi Festival is ushered in. Braised pork in brown sauce has always been my father's favorite, and I bought back the best pork belly yesterday. I haven't had time to cook for a long time, and I use this festival to reward my parents. This time adding dried beans, the umami flavor of pork belly and the aroma of dried beans penetrate each other, one is soft in the mouth, the other is chewy, and the taste is rich! When preparing the seasoning, I accidentally found that there was a bottle of Tsingtao beer at home, and I was very happy. I tried beer duck before, this time I will have beer meat, and Tsingtao beer is my favorite for no reason, hehe! "

Ingredients

2 catties Pork
Some Carob
Some Ginger
Some Shallot
Some Soy Sauce
500ml Tsing Tao Beer
Some Salt
2 small pieces Crystal Sugar

Braised Pork with Beans and Red Beans

1. Prepare the ingredients. Dried carobs are soaked softly and drained. The pork belly is washed with cold water and bloodshot is drained.

Braised Pork with Beans and Red Beans recipe

2. Stir green onions and ginger with a small spoon of oil. The pork belly will produce oil during the cooking process, so there is no need to add too much oil here.

3. Stir-fry the pork belly until the surface is slightly yellow.

4. Add an appropriate amount of dark soy sauce to color.

5. Add raw soy sauce to taste.

6. Add 500ml of beer to the benefit of submerging 2/3 of the meat.

7. Add the beans and mix well.

8. After adding an appropriate amount of rock sugar, simmer on medium heat for about 30 minutes.

9. Add some salt to taste.

10. Add fresh green onions and heat to collect the juice.

Tips:
1. Fresh hot pork does not need to be boiled. Wash the blood with cold water and drain it for later use to keep it fresh and tender.
2. Use beer instead of water, one can remove fishy, and two, the enzymes in beer can decompose protein, making the meat easier to crisp.
3. Don't put the salt too early, it will tighten the meat and make the taste inferior.