Stewed Pork Belly with Dried Beans

Name: Stewed Pork Belly with Dried Beans
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 200g Dried beans; Some salt; 1 stage shallot; 1 piece ginger; Some star anise; a little Five spice powder; 1 tbsp Sugar; a little Soy sauce; 1 tbsp Cooking Wine; Some Red pepper

by tgcyy

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I remember that when I was young, cowpeas were on the market in large quantities at the end of summer and early autumn. My mother always dried a lot of dried beans in her own courtyard. The sun-dried cowpea had a special taste, which was probably the smell of the sun!
Compared with fresh beans, dried beans are firmer and chewy, with irreplaceable flavor and texture. The best way to eat them is to stew them with pork belly. The stewed beans absorb the oil of the soup and pork belly, and the taste is salty. The pork belly is less greasy due to the addition of the beans. This is the taste of mother, the taste of home, warm and practical. "

Stewed Pork Belly with Dried Beans

1. Soak dried beans in advance.

2. Stir-fry pork belly with star anise to get oil.

3. Cook the cooking wine to remove the smell, add five-spice powder, green onions, and ginger and stir fry until fragrant.

4. Add the cut dried beans.

5. Add salt, dark soy sauce, sugar, and water, bring to a boil over high heat, and simmer on low heat for 25 minutes.

6. Stew until the soup is dry, turn off the heat, and sprinkle with chopped green onion and red pepper.

7. Serve into the plate.

Tips:
Be sure to add a little more water when stewing, because dried beans also absorb water, so the amount of water is more than usual when stewing the meat alone.