Braised Pork with Yardlong Beans
A Zhejiang-style dish with an attractive presentation and savory flavor, featuring cowpeas braised with pork belly.
Ingredients
yardlong beans (cut into segments)
300 g
pork belly (cut into appropriately sized chunks)
400 g
sweet bean sauce
1 tbsp
Shaoxing rice wine
to taste
sugar
to taste
salt
to taste
chicken powder
to taste
scallion segments
to taste
ginger slices
to taste
garlic cloves (peeled)
to taste
Instructions
1
Step 1
Wash the pork, cut it into appropriately sized chunks, place into a pot of boiling water and blanch for 5 minutes, rinse with clean water and set aside; wash the yardlong beans and cut into segments; peel the garlic cloves.
2
Step 2
Heat a wok over high heat, add oil and heat to medium temperature, add garlic cloves and fry until golden brown, then remove and set aside; add the pork chunks and stir-fry until excess fat renders, pour in Shaoxing rice wine, add scallion segments, ginger slices, and sweet bean sauce and stir to combine, pour in enough boiling water, add chicken powder and salt, bring to a boil over high heat, then reduce to low heat and simmer until the pork is 80% cooked, add the yardlong beans, garlic cloves, and sugar, continue cooking until the pork is tender and the beans are fully cooked, turn up the heat to high to reduce the sauce, then transfer to a serving dish and serve.
