Chinese · Dinner
Twice Cooked Pork
Twice-cooked pork stir-fries seared pork belly, first boiled then sliced thin, with cabbage, leek, garlic and ginger until edges crisp and lacquered. Doubanjiang fermented chili bean paste and soy sauce give the sauce its dark savoury heat, balanced with a little sugar and shaoxing wine. Served hot.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
591Calories
24.5gProtein
47.8gFat
14.1gCarbs
5.9gSugar
3gFiber
1488mgSodium
132mgChol
17.2gSat Fat
618mgPotassium
93mgCalcium
2.5mgIron
0.9mcgVitamin B12
26mgVitamin C
low-carb
spice-route
all-time-classics
Instructions
1
Prep
Rinse the pork belly and pat dry, then place in a small pot and cover with cold water. Bring to a boil over high heat.
2
Simmer
Reduce to medium-low and simmer uncovered for 25 minutes until a skewer slides through the meat with no resistance.
3
Cool
Lift the pork onto a plate and rest at room temperature for 10 minutes until cool and firm enough to slice thinly.
4
Sear
Heat the vegetable-oil in a wok over high heat until shimmering, then add pork slices in a single layer and sear for 2 to 3 minutes until edges curl and turn golden brown.
5
Plate
Push the pork to one side, add the doubanjiang, garlic and ginger to the cleared space and cook over medium heat for 30 seconds until the oil turns red. Add the leek and cabbage and toss for 2 minutes until cabbage edges turn translucent. Splash in the shaoxing wine, soy sauce and sugar, toss for 1 minute until glossy. Stir in the scallion, toss for 10 seconds, then serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly, skin on
- 4 cloves4 cloves garlic
- 11 in (2cm) piece ginger-fresh
- 11 leek
- 5.6 oz80g, about 2 large leaves cabbage
- 4 tbsp4 tbsp doubanjiang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp shaoxing wine
- 2 tbsp2 tbsp vegetable-oil
- 22 scallion
