Sichuan-style Braised Pork with Soybeans
The previous account was lost, so I had to create a new one and start over, hehe~ This is a traditional Sichuan-style braised pork dish, different from the heavy oil and dark sauce version from Jiangnan. The ingredients are simple, but the taste is absolutely amazing.
Ingredients
Steps
Cut the pork belly into small pieces, about the size of a thumb. (You can also blanch the pork belly with ginger slices first.)
Cut the scallions into sections and slice the ginger. Heat oil in a pan, stir-fry the doubanjiang until the oil turns red, then add the scallions and ginger. Add the pork belly and stir-fry until the fat renders. Stir-fry a bit longer for more flavor.
While stir-frying, add the spices and dark soy sauce for color. You can also add a little cooking wine.
Add dried chili peppers and Sichuan peppercorns, then pour in boiling water. Add more water because the soybeans will absorb a lot during braising. Add the soaked soybeans. (The picture shows the dish almost done.) After bringing to a boil, reduce heat, cover, and simmer for one to two hours.
Finally, season with soy sauce to taste.