Classic grandma’s red-braised pork belly with dried Chinese long beans!
During my recent visit to my grand mother, I got lots of grifts, mostly food including fresh spring ingredients and dried goods. Dried goods are quite popular in Chinese cuisine like dried shitake mushroom, dried wood ear mushroom, dried bamboo shoot, dried radish and dried Chinese long beans. Fresh ingredients are dried in the sunshine directly so they can be kept for a longer time and usually provide a stronger aroma.
Honestly, I do not eat this dish frequently because this dried Chinese long beans is not always available in my kitchen. You can try to search it in some local Chinese market or try to dry the fresh ones if you happen to be able to purchase some fresh ones. Or you can replace it with dried bamboo shoot, dried mushrooms etc.
By the way, there is another version of red braised pork belly(Hong Shao Rou) using sugar coloring (糖色) and clay pot.
- 1 Pound pork belly , cut into 2cm cubs
- 200 g dried Chinese long beans , pre-soaked and cut in 3cm pieces
- 1/2 tablespoon cooking oil
- 2 tablespoons soy sauce
- 1/4 teaspoon salt
- 3 slices of ginger
- 1 star anise
- 1 tablespoon cooking wine
- 1/2 tablespoon rock sugar
- 2 dried chili peppers
- water as needed
Soak the dried Chinese long beans for around 2 hours until soft. Wash carefully to remove any sands and then cut into pieces around 3 cm long.
Cook the pork belly cubes in boiling water for around 3-5 minutes. Transfer out, clean and drain.
In a wok or skillet, fry the pork belly cubes until slightly brown. Add ginger slices, dried chili pepper and star anise. Continue cooking for around 1 minute.
Add cooking wine, sugar and soy sauce. Pour enough water to cover the pork belly cubes.
After boiling, slow down the fire and simmer for around 40 to 50 minutes until the pork belly is soft.
Add dried Chinese long beans, salt and then continue simmering for another 20 minutes. Turn up the fire to thicken the sauce.