Chinese

Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb Pork belly (with skin on); 2 large Leeks (white and light green parts, sliced diagonally into 2-inch pieces); 1/2 Red bell pepper (sliced); 2 tbsp Doubanjiang (Sichuan chili bean paste); 1 tbsp Tianmianjiang (Sweet bean sauce); 1 tbsp Shaoxing wine; 2 slices Fresh ginger; 1 tbsp Cooking oil

Slices of pork belly first boiled and then stir-fried with aromatics.

45 minutes

Serves 3

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
First Cook (Simmer): Bring a pot of water to a boil with the ginger slices and Shaoxing wine. Add the whole slab of pork belly, cover, and simmer over medium-low heat for 30-40 minutes until a chopstick can easily pierce the meat.

2
Cool and Slice: Remove the pork belly and let it cool completely (or refrigerate for 30 minutes to firm it up). Once cool, slice it as thinly as possible, ideally 1/8-inch thick pieces, keeping the fat, skin, and meat layers intact on each slice.
3
Render the Fat: Heat a wok over medium heat with 1 tbsp oil. Add the pork belly slices in a single layer. Fry slowly until the slices begin to curl up at the edges and turn golden brown, releasing some of their fat.
4
Aromatize the Pastes: Push the pork to the side of the wok. In the rendered fat, add the doubanjiang and tianmianjiang. Fry the pastes for 30-60 seconds until the oil turns bright red and incredibly fragrant.
5
Combine: Toss the pork slices back into the center, coating them completely in the rich red sauce.
6
Add the Veggies: Toss in the diagonally sliced leeks and red bell pepper. Stir-fry over high heat for 1-2 minutes until the leeks are just tender but still vibrant. Serve immediately with steamed rice.

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