Braised Pork Belly with Soybeans
A perfect pairing for steamed rice — even just the soybeans and their broth stirred in are enough to finish two bowls.
Ingredients
pork belly
400 g
soybeans
1 bowl
oyster sauce
to taste
rock sugar
to taste
dark soy sauce
to taste
light soy sauce
to taste
chicken powder
to taste
cornstarch slurry
to taste
chopped scallions
to taste
ginger slices
to taste
garlic cloves
to taste
Instructions
1
Step 1
Soak the soybeans overnight, then pressure cook for 20 minutes and set aside.
2
Step 2
Use pork belly from the hind leg — not too fatty. Cut into small chunks.
3
Step 3
Caramelize the rock sugar with a small amount of cooking oil.
4
Step 4
Add the pork belly and stir-fry to coat it evenly in the caramel color, then add the garlic cloves and ginger slices and continue stir-frying until the pork belly releases a bit of oil.
5
Step 5
Add the soybeans and pour in water to cover the ingredients. Bring to a boil over high heat, then reduce to low and simmer for an hour and a half.
6
Step 6
Leave a small amount of sauce at the bottom, stir in a thin cornstarch slurry, and reduce over high heat until thickened.
7
Step 7
Transfer to a clay pot and sprinkle with chopped scallions.
8
Step 8
The pork belly is not greasy at all — delicious! 😋
9
Step 9
The soybeans are soft and tender, and the sauce is thick and silky. It's perfect served over rice!
