Braised pork with red beans and red beans

Overview

After a busy month of July, Chinese Valentine's Day is here. Braised pork has always been my dad's favorite, and I bought some good pork belly yesterday. Since I haven’t had time to cook for a long time, I used this holiday to treat my parents. This time, dried beans were added. The umami flavor of pork belly and the aroma of dried beans penetrate each other. One is soft and waxy in the mouth, while the other is chewy, giving it a rich texture! When I was preparing the seasoning, I unexpectedly found a bottle of Tsingtao beer at home. I felt happy. I had tried beer duck before, but this time I had beer meat. And Tsingtao beer is my favorite for no reason, hehe!

Tags

• private kitchen
• full banquet of manchu and han dynasties
• beans
• light soy sauce
• old soy sauce
• onions
• pork
• rock sugar
• tsingtao beer
• ginger
• salt

Ingredients

Steps

1. 1 Prepare ingredients. Soak the dried beans until soft and drain the water. Wash the pork belly in cold water to remove any blood streaks and drain.

   

2. 2 Stir-fry onion and ginger with a small spoonful of oil. Pork belly will produce oil during the cooking process, so you don't need to add too much oil here.

   

3. 3 Add the pork belly and stir-fry until the surface is slightly brown.

   

4. 4 Add appropriate amount of dark soy sauce for color.

   

5. 5 Add light soy sauce to enhance the flavor.

   

6. 6 Add 500ml beer to submerge 2/3 of the meat.

   

7. 7 Add the beans and mix well.

   

8. 8 After adding an appropriate amount of rock sugar, simmer over medium heat for about 30 minutes.

   

9. 9 Add appropriate amount of salt to taste.

   

10. 10 Add fresh onions and reduce the juice over high heat.