Roasted Pork Diced with Bean Mix

Overview

In the hot summer, eating alone is always troublesome. Eating in restaurants outside has a single taste and is unhygienic. Going to Chinese and Western restaurants in shopping malls every day costs a lot of money. But if you cook at home, one dish is too little and two dishes are too much to finish. The cooking in the kitchen is hot, so it is not too painful. So in the summer, I would often be lazy and make a chowder, a large bowl of various vegetables and meat, then cook a bowl of noodles or stew a bowl of rice, cut some cucumbers and tomatoes, and top it with the fragrant mixed vegetables and roasted pork. It is simple, delicious and filling. Today I made roasted diced pork with mixed beans and mixed beans. In addition to diced pork belly, beans, potatoes, carrots, mushrooms and fungus are also added, which combines the greasy taste of meat and makes the nutrition more comprehensive. Beans and potatoes are more delicious than meat. Pair it with a bowl of rice, or noodles and rice noodles, and it’s a nutritious simple lunch

Ingredients

Steps

First of all, here are the ingredients needed for this dish: half a catty of pork belly, 300g of beans, one potato and half a carrot, a few dried mushrooms and fungus, a section of green onion, a small piece of ginger and several cloves of garlic, one each of star anise, one section of cinnamon and several dried chili peppers
Soak the dried mushrooms and fungus in water in advance. Wash the dried mushrooms before soaking them, because the mushroom water needs to be reserved
Wash the pork belly, scrape off the dirt on the skin with a knife, cut into small cubes and set aside
Add a little ginger powder and white pepper to the diced pork belly, an appropriate amount of cooking wine, a little oyster sauce, a little salt and a little oil, stir evenly, and marinate for 15 minutes
While the meat is marinating, it's time to prepare the other vegetables and ingredients. Three kinds of sauce are used to prepare the sauce, namely 3 spoons of Lee Kum Kee soybean sauce, 2 spoons of Tianjin sweet noodle sauce, and 1 spoon of Laoganma bean paste. If you don’t like spicy food, you can leave out the hot sauce
Remove old tendons from beans, peel carrots, peel potatoes, wash and set aside
Cut the beans, potatoes, and carrots into small dices respectively. When cutting the meat today, I made a deep cut with my finger, which affected the later operation. The vegetables were cut into uneven sizes. Please forgive me
Soak the mushrooms and fungus. Rinse the fungus several times. Control the water and set aside. Wash the mushrooms and squeeze out the water. Keep the mushroom water.
Wash the green onions, peel the ginger, peel and wash the garlic and set aside. Since I prepare rice noodles as my main meal, I also prepared some green onions
Chop the white scallions into minced green onions, finely mince the ginger, pat the garlic and mince the garlic
Wash dried chili peppers, star anise, cinnamon, and strawberries, and wipe them dry with kitchen towels. You can also stir-fry them dry without adding oil in the pot, and set them aside
Heat the oil in a hot pan with cold oil. Add dried chili, star anise, cinnamon and grass fruit and stir-fry until fragrant. Remove the spices and use them. In fact, I should have added some Sichuan peppercorns. I just ran out of them at home, so I just omitted them
Add minced onion, minced ginger and garlic and stir-fry until fragrant. I also added the dried chili that I just stir-fried
Add the marinated diced pork belly and stir-fry over medium heat until the diced pork becomes oily,
Press the diced pork with a spatula to control the oil and move it to the side of the pot. You can also scoop it out first. Add the pre-prepared sauce to the other side of the pot and stir-fry over low heat to avoid burning the pot. Stir-fry the sauce and pork belly evenly until the red oil becomes sticky.
Add diced beans and potatoes and stir-fry evenly
Add mushrooms and fungus, stir-fry evenly
Add diced carrots, stir-fry,
Add the mushroom soaking water until it is even with the dish. Be careful not to pour the small residue into the pot. Turn to medium heat and bring to a boil
Bring the water to a boil, turn to low heat, add a little light soy sauce and oyster sauce for freshness, the sauce is already salty, a little dark soy sauce for color, a little sugar, stir-fry evenly
Cover and simmer for fifteen minutes
Open the lid and turn to medium high heat for five minutes to drain the juice. I didn’t drain all the juice. The sauce is very delicious and a great tool for bibimbap
Finished product
Finished product
Finished product
Today I deliberately cooked a little more and put more vegetables in it. After finishing a bowl, I filled a full Lock and Lock box and put it in the refrigerator. I’m going to make baked rice tomorrow
This dish is salty and slightly spicy, the sauce is rich, the meat is fragrant but not greasy, the beans, potatoes and mushrooms absorb the gravy, it is very delicious
At noon, I served a bowl of roasted pork with mixed beans and diced pork. The staple food is rice noodles that have been soaked in boiling water in advance. Blanched lettuce and mung bean sprouts are also added, and some minced green onions are sprinkled on it. This ensures both nutrition and taste
A nutritious and delicious lunch, enjoy it

Overview

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Ingredients

Steps