Braised Pork Belly with Dried Vegetables — Maxim Non-Stick Pot
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
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Soak the dried green beans in a bowl of cold water.
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Soak overnight; if you're short on time, you can use hot water.
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Soak overnight to soften.
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Wash and slice the pork belly; chop the chili peppers, julienne the ginger, and cut the dried chili into sections to prepare the ingredients.
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Cut the soaked dried green beans into long strips.
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Once all the ingredients are prepared, pour oil into a pot. When the oil is hot, add rock candy to caramelize.
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Stir with a spatula.
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Once the sugar turns color and bubbles, it's ready.
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Add the pork belly and stir-fry to color.
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Then add cooking wine, dark soy sauce, light soy sauce, ginger strips, dried chili, and star anise.
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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.
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Cover and simmer on low heat 🔥 for 30 minutes.
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After 30 minutes, the meat will be tender. Add the dried green beans and sprinkle with salt.
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Stir well; if the water is low, you can add some hot water. Cover and simmer on low for five more minutes.
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Mix in the small chili peppers, string peppers, vegetable seasoning, and sesame oil. Turn off the heat, stir well, and serve.
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Plate and serve.
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The color looks great.