Chinese · Dinner
Twice Cooked Pork Rice Bowl (Gluten-Free)
Twice-cooked pork belly is boiled then sliced thin and stir-fried until edges crisp, tossed with leek, cabbage, bell pepper and ginger in a gluten-free tamari and doubanjiang glaze, and spooned over steamed jasmine rice. The result is savoury, faintly sweet and edged with fermented chili heat.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
735Calories
30.2gProtein
49.8gFat
42.1gCarbs
7.8gSugar
4.2gFiber
1680mgSodium
143mgChol
18.9gSat Fat
720mgPotassium
70mgCalcium
2.6mgIron
0.9mcgVitamin B12
38mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Slice the cabbage, leek, and bell pepper into pieces; slice the garlic and ginger thinly; set aside on a board.
2
Boil
Place the pork belly in a pot of water over high heat, bring to a boil, then simmer on medium for 20 minutes.
3
Cool
Lift the pork belly out and let it cool on a plate for 10 minutes until firm enough to slice thinly.
4
Sear
Heat the vegetable oil in a wok over high heat, add the pork slices, and sear for 3 to 4 minutes until edges turn golden brown.
5
Saute
Push the pork to one side, add the garlic and ginger, and saute for 30 seconds until fragrant.
6
Stir-fry
Add the cabbage, leek, and bell pepper; stir-fry over high heat for 3 minutes until cabbage edges turn translucent but retain bite.
7
Glaze
Stir in the doubanjiang, tamari, rice vinegar, and sugar; toss over high heat for 1 minute until evenly coated and glossy.
8
Finish
Scatter the scallion pieces over the wok and toss for 15 seconds until just wilted.
9
Plate
Spoon the steamed jasmine rice into a bowl and top with the pork stir-fry.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork belly, whole piece
- 1 cup150g green cabbage
- 11 leek (105g)
- 11 bell pepper (140g)
- 2 tbsp2 tbsp doubanjiang
- 2 tbsp2 tbsp gluten-free tamari
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 4 cloves4 cloves garlic
- 11 inch (26g) ginger-fresh
- 44 scallion
- 2 tbsp2 tbsp vegetable-oil
- 1 1/2 cup300g jasmine rice, cooked
