Roast Pork with Dried Beans

Name: Roast Pork with Dried Beans
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 2 stages Green onions; 3 slices ginger; 2 pcs star anise; 2 pcs Dried chili; Some Dried beans; Some salt; Some Cooking Wine; Some Soy sauce; a little crystal sugar; a little oil

by salila82

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Last year during the Chinese New Year, I bought some Hunan bacon online and brought some dried beans along the way. I haven't moved and I almost forgot its existence. I cleaned the kitchen this morning and found this package of dried beans in a corner of the cabinet. Seeing it reminds me of my mother. When my mother was at home, she always worked so hard to grow some sesame, peanuts, beans, perilla and so on. When the harvest season comes, I always mail a bunch of things to my sister and me, such as sesame oil, dried beans, peanuts, dried perilla, and bacon. The things my mother sends are always the best and most fragrant, with her mother's deep love. Nowadays, my mother helps her sister to look after the children in the county, and the taste of these hometowns has become especially precious. I miss the dishes my mother cooked. "

Roast Pork with Dried Beans

1. Cut the pork belly into pieces, cut the green onion into sections, and slice the ginger.

2. Soak dried carob in advance with water to soften. (Don’t soak for too long, just slightly softer)

3. Put a little oil in the pot, turn on a low fire, add the pork belly and stir out the oil.

4. Add the lean meat and stir fry. (My kid doesn’t eat a bit of fat, so I added some lean forelegs)

5. Add green onion, ginger, chili, star anise, and stir fry to create a fragrance.

6. Add boiled water, the water should be enough for one time.

7. After boiling, add salt, dark soy sauce, light soy sauce, cooking wine and rock sugar. Add the soaked dried beans.

8. Bring to a boil and simmer for about 2 hours. Finally, open the fire to collect the juice.

9. It's delicious and good for dinner.

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