Peanuts and soybeans braised pork debut

Name: Peanuts and soybeans braised pork debut
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Peanuts and soybeans join pork belly in a slow braise until the beans turn creamy, the nuts go tender, and every cube wears a sticky caramel-soy coat. Hearty, nutty, and deeply savory, this rustic variation stretches a classic into feast-worthy abundance.

1 hrNewMedium Hot Dishes Braise Savory

Instructions

1
Soak the soybeans in advance.
2
An appropriate amount of fresh flower rice.
3
Cut the pork belly into small pieces, put it into a pot with cold water, add ginger slices and cooking wine, blanch for about 3 minutes, rinse off the foam with warm water, and drain the water.
4
Put oil and rock sugar in the pot, and stir-fry the sugar color over low heat.
5
Add the pork belly and stir-fry until it changes color.
6
Add slices of ginger, star anise, cinnamon, and bay leaves, then pour in cooking wine, light soy sauce, and dark soy sauce. Stir-fry a bit longer to render the fat from the meat, so the meat will taste better after cooking.
7
Add peanuts and soybeans, pour in water until it covers the meat, bring to a boil over high heat, then reduce to low heat and simmer for 1-1.5 hours. When the meat can easily be pierced with chopsticks, add salt to season, then turn to medium heat and cook for another 5 minutes.
8
Finished product.