Twice as nice.
Twice-Cooked Pork
Chef Linda Huang
4
15 minutes
30 minutes
Chinese
Dinner
This recipe uses leeks, but it's also delicious with cabbage, as pictured.
Ingredients
1 lb pork belly
1 ½-inch thick slice ginger
1⁄2 tsp Sichuan peppercorns
2 tsp Shaoxing cooking wine
2 cloves garlic
1 tbsp Pixian chili bean paste
1 tsp fermented black beans
1 tsp soy sauce
1 tsp hoisin sauce
2 cups cleaned and sliced green leek tops
Directions
Add the pork, ginger, Sichuan peppercorns and Shaoxing wine to a saucepan, covering with cold water.
Bring the pot to a boil. Cover and simmer over medium-low heat for 20-30 minutes.
While it simmers, prepare a separate mixing bowl with cold water to soak the pork.
After 30 minutes, remove the pork from the liquid and chill in the cold water for ~5 minutes.
Remove, pat dry with a paper towel, and use a sharp knife to slice it into thin slices.
Heat a wok over high heat. Add the sliced pork belly, stir-frying until it has started to crisp around the edges.
Add the garlic, chili bean paste and black beans into the wok. Stir-fry 30 seconds, or until the chili sauce is fragrant.
Lastly, add soy sauce and hoisin. Stir-fry for another few minutes.
Add the leeks, stir-frying for 1 more minute. Serve hot.