Braised pork with dried cowpea

We have all eaten braised pork, but have we ever eaten braised pork with cowpea? It is very chewy and delicious. Here is the specific method:

Introduction of Braised Pork with Cowpea

In fact, everyone has their own standard for measuring whether braised pork is delicious. In my mind, braised pork is best served with various side dishes. The side dishes can absorb the greasiness of the meat, making the meat fat but not greasy. The side dishes are more delicious because they absorb the aroma of the meat. This dried cowpea was brought back from my mother's house last time. She dried it herself. The dried cowpea is very tender and is a perfect match with braised pork.

Ingredients for Braised Pork with Cowpea

Pork Belly and Dried Cowpea

Cooking wine soy sauce

Sugar-coated Scallions

Star Anise Hawthorn

How to cook braised pork with cowpea:

1. Soak the dried cowpea in water

2. Cut the soaked cowpea into 4-5 cm long segments with scissors

3. Boil the pork belly in cold water until cooked

4. Boil until cooked, remove from the water and cut into pieces

5. Pour oil into the pot and add rock sugar to boil the sugar color until bubbles appear.

6. Put the cut pork belly into the pot

7. Stir-fry quickly until the meat is coated with sugar color

8. Add star anise, chopped green onion and hawthorn and stir-fry quickly again

9. Add soy sauce and cooking wine and stir fry

10. Add dried cowpea and stir fry

11. Add water to cover the ingredients and bring to a boil over high heat

12. Reduce heat and simmer until the soup is dry.

13. Collect the soup and serve.

Method 2 (boiling sugar color)

1. Pour cooking oil into a hot pan, heat the oil until it is 50% hot and add rock sugar

2. When the rock sugar is put into the pot and heated, it will break into small pieces. Start to use a spatula to scrape

3. When the rock sugar turns yellow, turn down the heat.

4. Simmer over low heat until the rock sugar turns brown and small bubbles appear. The sugar color is ready. Quickly put the meat into the pot. During this period, use a spatula to stir constantly to prevent uneven heating and the sugar color from getting burnt.

Tips

When the sugar color is cooked and put into the meat, be careful not to let the oil splash on you

When frying the meat in the pan, the speed should be fast, because if there is no water, it will cause the pan to stick.

Because I put more soy sauce, I didn’t add salt to this braised pork.