Twice-cooked pork
Boiled then Stir-Fried Pork Belly with Leeks and Bean Paste
Twice-cooked pork is skin-on belly first simmered, then sliced thin and fried until golden and stir-fried with leeks, fermented black beans and chilli bean paste.
The authors simmer 1.4 kg of skin-on pork belly for 20 minutes, slice it thin, brown it in batches and stir-fry it with leeks, douchi, doubanjiang, wine, soy and sugar.
Ingredients
For the pork
- 1.4 kg skin-on pork belly
- 2 tbsp salt
- Water, to cover by 5 cm
For the stir-fry
- 2 large leeks (about 700 g), trimmed, halved, rinsed and cut into 1 cm slices
- 2 tbsp douchi (fermented black soybeans), rinsed
- 1 tbsp doubanjiang (red chilli bean paste)
- 60 ml Shaoxing wine
- 1 tbsp soy sauce
- 1 tbsp sugar
Method
- Simmer Cover the pork belly and salt with water by 5 cm in a large pot. Bring to the boil, then simmer for 20 minutes. Drain and cool slightly.
- Slice Cut the pork into 5 cm squares, then into slices 3 mm thick.
- Brown Heat a wok over high heat and cook the slices in batches for about 5 to 6 minutes in all until golden. Move to a bowl, leaving 2 tbsp of the fat in the wok.
- Stir-fry Add the leeks and stir for about 3 minutes until wilted. Stir in the black beans and chilli paste, return the pork with the wine, soy sauce and sugar and cook for about 3 minutes until warmed through and thickened. The pork must be cooked through and piping hot.
Food safety
Pork must be cooked through, with no pink and juices running clear. Hot fat spits: keep children back. Cool leftovers quickly and reheat until piping hot.
Chill the belly briefly to make thin slicing easier.