Roasted Pork with Long Cowpeas

Overview

How to cook Roasted Pork with Long Cowpeas at home

Pinch off the heads and tails of long cowpeas and cut them into sections for later use.
Cut the pork into cubes and rinse.
Put the pork in cold water, add onion, ginger and cooking wine, bring to a boil and skim off the foam.
Remove the blanched pork and rinse with clean water.
Pour a little oil into the pan and fry until lightly browned on both sides.
Pour in a can of beer just enough to cover the pork.
Add onion, ginger, star anise, cinnamon, bay leaves, and rock sugar, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes.
After cooking, remove the aniseed ingredients, onion and ginger.
Pour in the long cowpeas and bring to a boil over high heat.
Add light soy sauce, oyster sauce, salt, dark soy sauce, and pepper and simmer over low heat for 10 minutes.
Reduce the juice over high heat and serve on a plate.