Chinese Twice-Cooked Pork
Sichuan pork belly simmered, chilled, sliced, and stir-fried with chile-bean paste, black beans, peppers, and green garlic.
Equipment
- Carbon-steel wok or large skillet
- Medium saucepan
- Sharp chef's knife
- Cutting board
- Slotted spoon
Ingredients
Pork
- 1 1/2 lb skin-on pork belly left in one piece
- 6 cups water for simmering
- 4 slices fresh ginger
- 2 whole scallions lightly crushed
Stir-Fry
- 2 tbsp Sichuan doubanjiang finely chopped
- 1 tbsp fermented black beans rinsed and chopped
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 2 tbsp neutral oil
- 2 large green garlic stalks or leeks cut into 2-inch pieces
- 1 medium green bell pepper cut into irregular pieces
- 1 medium red bell pepper cut into irregular pieces
Instructions
First Cook:
- Put the pork belly, water, ginger, and scallions in a saucepan. Bring to a gentle simmer and cook for 25 minutes, until a skewer enters the meat with slight resistance.
- Cool, pat dry, then refrigerate for 1 hour. Slice across the grain into irregular 1/8-inch pieces.
Prepare the Sauce:
- Mix the doubanjiang, black beans, soy sauce, sugar, and sesame oil in a small bowl.
- Heat the wok until hot, add the neutral oil, then spread in the pork slices. Stir-fry for 3 to 5 minutes until the edges curl and some fat renders.
Second Cook:
- Push the pork aside, cook the sauce mixture in the center for 30 seconds, then toss everything together.
- Add the green garlic and peppers. Stir-fry for 2 to 3 minutes until just tender and serve immediately.
Notes
- Pixian doubanjiang gives the dish its characteristic chile and fermented-bean flavor.
- Use pork belly with clear alternating lean and fat layers.
Nutrition
Calories: 610kcalCarbohydrates: 12gProtein: 25gFat: 51gSaturated Fat: 17gCholesterol: 85mgSodium: 960mgFiber: 3gSugar: 6g