Roasted Pork with Dried Beans
Overview
During the Chinese New Year last year, I bought some Hunan bacon online and took some dried beans with me. I never touched them and almost forgot their existence. This morning when I was cleaning up the kitchen, I found this package of dried beans in a corner of the cabinet. Seeing it reminds me of my mother. When she was at home, she always worked hard to plant some sesame seeds, peanuts, beans, perilla, etc. every year. Whenever harvest season comes, I always mail a bunch of stuff 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 deep love. Nowadays, my mother helps her sister take care of the children in the county town, and these tastes of hometown have become particularly precious. I miss my mother’s cooking.
Tags
Ingredients
Steps
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Cut the pork belly into cubes, cut the green onion into sections, and slice the ginger.
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Soak the dried beans in water in advance. (You don’t need to soak it for too long, just soften it a little)
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Put a little oil in the pot, turn on low heat, add pork belly and stir out the oil.
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Add lean meat and stir-fry. (My kid doesn’t eat any fat, so I added some extra lean meat from the front legs)
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Add onion, ginger, chili pepper, and star anise, stir-fry until fragrant.
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Add boiling water, enough water should be used at one time.
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After the pot boils, add salt, dark soy sauce, light soy sauce, cooking wine, and rock sugar. Add soaked dried beans.
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Bring to a boil over high heat and simmer for about 2 hours. Finally, turn on high heat to collect the juice.
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Very delicious and goes well with meals.
