Twice-Cooked Pork

Pork belly boiled then stir-fried with bean paste and leeks.

Ingredients

• 600 g Pork belly
• 3 tbsp Fermented chili bean paste
• 1 tbsp Sweet bean sauce
• 3 Leeks
• 4 cloves Garlic
• 2 tbsp Ginger
• 2 tbsp Rice wine
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 3 tbsp Oil
• 1 tsp Sichuan peppercorns

Method

1. Boil the pork — Simmer the whole piece with ginger and peppercorns for 30 minutes, then cool completely.
2. Slice thin — Chill it first so you can cut paper-thin slices — warm pork tears.
3. Render — Fry the slices in a dry hot wok until the edges curl and the fat renders out.
4. Add the paste — Push the pork aside, fry the chili bean paste in the rendered fat until the oil turns red.
5. Combine — Add the leeks, garlic and seasonings and toss 2 minutes so the leek stays crisp.
6. Twice-Cooked Pork is ready — Serve immediately with rice.

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein