Finished dish photo of Corn Oil Braised Pork Belly with Dry Long Beans

Corn Oil Braised Pork Belly with Dry Long Beans

Using Duoli Corn Oil to make this dish results in a richer and more mellow flavor.

Time:More than 1 hour
Difficulty:A bit challenging

Ingredients

Dry Long Beans50g
Spring Onion, Ginger, Garlic, Dried ChiliAs Needed
Sichuan Pepper, Cinnamon, Star Anise, Bay Leaves, Rock SugarAs Needed
Dark Soy Sauce, Light Soy Sauce, Salt, Boiling WaterAs Needed
Pork Belly500g

Steps

1

1-Preparation: Cut fresh pork belly into mahjong-sized cubes. Soak dry long beans in boiling water for an hour. Prepare auxiliary ingredients (adjust the amount of rock sugar and dried chili as desired).

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2

2-Lower the heat, pour in Duoli Corn Oil, add rock sugar, and stir continuously.

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4-Stir until the rock sugar melts.

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4

5-Add pork belly and coat evenly with the caramelized sugar (stir well multiple times).

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6-Add spring onion, ginger, garlic, Sichuan pepper, cinnamon, star anise, and bay leaves. Stir-fry for a while.

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7-Pour in cooking wine, dark soy sauce, light soy sauce, salt, and boiling water. Bring to a boil over high heat.

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8-Cover the pot and simmer over low heat for 30 minutes. Then add the soaked long beans, cover, and simmer for another 30 minutes. Check regularly to ensure there is enough sauce. When only one spoonful of sauce remains, remove from heat, uncover, and serve.

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8

9-Plate the dish beautifully and enjoy.

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