Roast Pork with Dried Beans
by Scarlett WH
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare the raw materials, soak the dried beans two hours in advance, and cut into small pieces;
2. Put a little oil in the pot, add rock sugar and stir fry;
3. Slowly fry the rock sugar into small brown bubbles;
4. Insert the sliced pork belly;
5. Stir-fry the pork belly until the colored surface of the meat is slightly burnt, and the meat is reduced;
6. Add the prepared ginger onion, star anise, cinnamon, bay leaf and other aniseed ingredients and stir fry together;
7. After stir-frying, add an appropriate amount of white wine;
8. After stir-frying, add appropriate amount of light soy sauce and water;
9. Add the prepared dried beans;
10. After the high heat is boiled, turn to low heat, cover and cook for 30 minutes;
11. Add appropriate amount of salt and pepper and stir fry evenly;
12. Cover and simmer for another five minutes.
Tips:1 Dried carob is relatively dry, so it must be soaked for two hours in advance;
2. It is best to use rock sugar for frying sugar, add an appropriate amount of oil, and stir-fry slowly on low heat until the sugar has completely melted into brown bubbles;
3. Add the prepared pork belly and stir fry together until the meat is reduced and the surface is slightly browned, and the fat inside the surface is fried out;
4. Add the aniseed and stir fry, which can stimulate the taste of the aniseed; then add white wine to remove the fishy;
5. Cook the pork belly and beans for 30 minutes, add salt and other seasonings, add garlic, and simmer for five minutes to taste.
