Dried cowpea roasted pork

Overview

Dried cowpeas, in Chongqing dialect, not only refers to a dish, but also describes a person who is very thin, like lightning. Growing up, I was often called dry cowpeas by others, so now I am even more unscrupulous and fearless when it comes to eating, because I am naturally not fat no matter what I eat, so I am very happy that my parents gave me such a skill. Whenever summer comes and cowpeas are on the market in large quantities, my mother always boils the endless cowpeas in water and then puts them in a ventilated place to dry naturally. Under the comfort of the sun and breeze, the straight cowpeas give up their former pride and become much gentler. Fresh cowpeas can be made into many dishes, including cowpeas with minced meat, stir-fried with soy sauce, minced with garlic, braised in soy sauce, no matter how you prepare it, it goes well with rice. However, dried cowpeas still retain their flavor. After natural baptism and artificial processing, dried cowpeas have a unique flavor that has accumulated over time. Just like bacon, eating them makes people feel the taste of time slowly melting in the mouth. Every time after making dried cowpeas, my mother always likes to braise them. This way you can enjoy the taste of cowpeas even in winter. Dried cowpeas absorb the essence of the meat, fully soaking it with the mellow aroma of the meat, and are oily but not greasy. The key to making this dish is to use pork belly, which is soft, glutinous and salty, and goes very well with rice. The roasted pork with dried cowpeas I made today is slightly beautified based on the traditional method. Instead of scattering dried cowpeas all over the plate, it is better to wrap the pork belly neatly, and the lingering friendship makes people feel pity. Not only is it beautiful, it's also delicious. If someone comes to visit and is served a plate of roasted pork with dried cowpeas, one piece for you and one for me, it will be so happy that the bottom of the plate will be exposed in an instant. And when you don’t want to eat anymore, being able to cook yourself such a plate of food is also a sign of loving yourself.

Tags

• hot dishes
• home cooking
• chives
• cooking wine
• dried cowpeas
• old ginger
• pork belly
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance. Wash and cut the pork belly into thin slices for later use. Soak the dried cowpeas two hours in advance

   

2. 2 Season the cut pork belly with appropriate amounts of salt, soy sauce, pepper, and cooking wine and set aside for later use

   

3. 3 Use soaked dried cowpeas to tie the marinated pork belly into a shape (it must be tied tightly, otherwise it will easily fall apart during cooking)

   

4. 4 Heat the oil in the pot until it is cooked, add garlic, ginger, and Sichuan peppercorns and saute until fragrant, then pour in the bundled dried cowpea meat slices, stir-fry gently for 5 or 6 times

   

5. 5 Put an appropriate amount of soy sauce (because you have put it in before, you don’t need to add too much, otherwise it will be salty), spices (star anise, bay leaves), and sugar into the pot, add an appropriate amount of water and continue cooking

   

6. 6 During cooking, use a spatula to gently stir the meat. When the meat becomes soft and the water dries quickly, you can take it out of the pot

   

7. 7 After putting it on the plate, sprinkle with appropriate amount of chopped green onion, and a fragrant plate of dried cowpea roasted pork is ready