Taiwanese-style Braised Beans with Pork Belly

Ingredients

In this Taiwanese adaptation, we incorporate Taiwanese spices and flavors to give the dish a distinct twist. The original Spanish dish uses chorizo for its smoky flavor, but we replace it with Taiwanese spices such as ginger and garlic to add a fragrant and aromatic element. Additionally, we use a combination of local beans commonly found in Taiwanese cuisine, such as mung beans and black beans, to provide a unique texture and taste. We alse have the original recipe for Pochas a la riojana, so you can check it out.

• 500g (1.1 lb) pork belly, sliced 500g (1.1 lb) pork belly, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup mung beans, soaked overnight 1 cup mung beans, soaked overnight
• 1 cup black beans, soaked overnight 1 cup black beans, soaked overnight
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the pork belly slices and cook until browned and crispy. Remove the pork belly from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Return the pork belly to the pot and add soy sauce, dark soy sauce, and rice wine. Stir well to coat the pork belly with the sauces.
4. 4.
   Pour in the chicken broth and water. Add the five-spice powder, sugar, and salt. Stir to combine.
5. 5.
   Drain and rinse the soaked mung beans and black beans. Add them to the pot and stir.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beans are tender and the pork belly is melt-in-your-mouth tender.
7. 7.
   Serve the Taiwanese-style Braised Beans with Pork Belly hot, garnished with chopped green onions and fresh cilantro.

Treat your ingredients with care...

• Pork belly — Slicing the pork belly into thin strips will help it cook more evenly and absorb the flavors of the dish better.
• Mung beans and black beans — Soaking the beans overnight will reduce the cooking time and ensure they become tender during the braising process.

Tips & Tricks

• For an extra kick of flavor, add a teaspoon of chili paste or chili oil to the braising liquid.
• If you prefer a thicker sauce, you can remove some of the beans and pork belly from the pot, blend them until smooth, and then return them to the pot.
• Serve this dish with steamed rice or mantou (steamed buns) to soak up the delicious sauce.

Serving advice

This Taiwanese-style Braised Beans with Pork Belly is best served hot. It can be enjoyed as a main dish accompanied by steamed rice or as part of a family-style meal with other Taiwanese dishes.

Presentation advice

Garnish the dish with a sprinkle of chopped green onions and fresh cilantro to add a pop of color and freshness. Serve it in a large bowl or individual bowls to showcase the beautiful combination of pork belly and beans.