Braised Pork Belly with Dried Vegetables — Maxim Non-Stick Pot

Braised Pork Belly with Dried Vegetables — Maxim Non-Stick Pot
The Maxim non-stick pot features a microwave pressure design for easy stewing. Dried vegetables, like dried green beans, are very cheap in summer. Buy them, blanch, and then dry them; they taste great when stewed with meat. 🤗

Materials

Pork Belly 150 grams
Ginger 2 slices
Star Anise 2 pieces
Light Soy Sauce 2 tablespoons
Cooking Wine to taste
Dried Chili 2 pieces
Rock Candy 20 grams
Dark Soy Sauce to taste
Small Chili Pepper 1 piece

How To Make

  1. Soak the dried green beans in a bowl of cold water.

    Soak the dried green beans in a bowl of cold water.
  2. Soak overnight; if you're short on time, you can use hot water.

    Soak overnight; if you're short on time, you can use hot water.
  3. Soak overnight to soften.

    Soak overnight to soften.
  4. Wash and slice the pork belly; chop the chili peppers, julienne the ginger, and cut the dried chili into sections to prepare the ingredients.

    Wash and slice the pork belly; chop the chili peppers, julienne the ginger, and cut the dried chili into sections to prepare the ingredients.
  5. Cut the soaked dried green beans into long strips.

    Cut the soaked dried green beans into long strips.
  6. Once all the ingredients are prepared, pour oil into a pot. When the oil is hot, add rock candy to caramelize.

    Once all the ingredients are prepared, pour oil into a pot. When the oil is hot, add rock candy to caramelize.
  7. Stir with a spatula.

    Stir with a spatula.
  8. Once the sugar turns color and bubbles, it's ready.

    Once the sugar turns color and bubbles, it's ready.
  9. Add the pork belly and stir-fry to color.

    Add the pork belly and stir-fry to color.
  10. Then add cooking wine, dark soy sauce, light soy sauce, ginger strips, dried chili, and star anise.

    Then add cooking wine, dark soy sauce, light soy sauce, ginger strips, dried chili, and star anise.
  11. Stir-fry briefly, add water, and toss in the spice bag. Bring to a boil over high heat, then cover and simmer on low for 30 minutes.

    Stir-fry briefly, add water, and toss in the spice bag. Bring to a boil over high heat, then cover and simmer on low for 30 minutes.
  12. Cover and simmer on low heat 🔥 for 30 minutes.

    Cover and simmer on low heat 🔥 for 30 minutes.
  13. After 30 minutes, the meat will be tender. Add the dried green beans and sprinkle with salt.

    After 30 minutes, the meat will be tender. Add the dried green beans and sprinkle with salt.
  14. Stir well; if the water is low, you can add some hot water. Cover and simmer on low for five more minutes.

    Stir well; if the water is low, you can add some hot water. Cover and simmer on low for five more minutes.
  15. Mix in the small chili peppers, string peppers, vegetable seasoning, and sesame oil. Turn off the heat, stir well, and serve.

    Mix in the small chili peppers, string peppers, vegetable seasoning, and sesame oil. Turn off the heat, stir well, and serve.
  16. Plate and serve.

    Plate and serve.
  17. The color looks great.

    The color looks great.