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Twice-Cooked Pork

Name: Twice-Cooked Pork
Total time: 1h
Yield: 4 servings
Cuisine: China
Ingredients: 600g pork belly, skin on; 2 leeks (Chinese leek preferred), sliced; 2 tbsp doubanjiang; 1 tbsp douchi (fermented black beans); 1 tbsp sweet bean sauce (tianmianjiang); Garlic, ginger; 1 tbsp Shaoxing wine; Soy, sugar

Sichuan hui guo rou — simmered pork belly stir-fried with doubanjiang, leeks and fermented black beans.

1h 4 servings Medium

Ingredients

• 600g pork belly, skin on
• 2 leeks (Chinese leek preferred), sliced
• 2 tbsp doubanjiang
• 1 tbsp douchi (fermented black beans)
• 1 tbsp sweet bean sauce (tianmianjiang)
• Garlic, ginger
• 1 tbsp Shaoxing wine
• Soy, sugar

Method

Step 1 of 425%

Simmer pork belly with ginger and wine 25 min; cool and slice thin.

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1
Simmer pork belly with ginger and wine 25 min; cool and slice thin.
2
Render slices in a dry wok until curled and lightly crisp.
3
Push aside; fry doubanjiang, douchi and sweet bean sauce until fragrant.
4
Toss pork with sauce and leeks 1 min; finish with wine and a pinch of sugar.