Chinese · Dinner
Twice Cooked Pork Rice Bowl
Twice-cooked pork belly, first simmered then wok-seared until edges curl and blister, tossed with cabbage, leek, garlic, and ginger in a savoury-sweet doubanjiang glaze, served over steamed white rice. The technique renders excess fat while keeping the meat tender, finished with a glossy, slightly numbing chili-bean sauce coating.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
712Calories
30.4gProtein
45.6gFat
49.8gCarbs
7.1gSugar
3.6gFiber
1680mgSodium
146mgChol
16.9gSat Fat
690mgPotassium
85mgCalcium
3.1mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
Slice the garlic, ginger, cabbage, and leek; have all ingredients near the stove for quick cooking.
2
Boil
Place pork belly in a small pot, cover with water, add bay leaf, and simmer 20 minutes until firm but a skewer slides through with slight resistance.
3
Rest
Cool the pork belly on a plate for 10 minutes, then slice into pieces roughly 1/8 inch thick.
4
Sear
Heat oil in a wok over high heat until shimmering; sear pork slices 2 minutes until edges curl and turn golden.
5
Bloom
Push pork to one side, add doubanjiang, garlic, ginger, and torn dried chilies; stir over medium heat 1 minute until paste turns brick red.
6
Stir-fry
Add cabbage and leek, tossing with pork and paste over high heat for 3 minutes until cabbage softens slightly but retains crunch.
7
Finish
Add soy sauce, Shaoxing wine, and sugar; toss over high heat 1 minute until everything coats in glossy red sheen.
8
Plate
Spoon rice into a bowl and top with pork, vegetables, and sauce from the wok.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly, whole piece
- 4 tbsp4 tbsp doubanjiang
- 1 cup90g green cabbage
- 2/3 cup70g leek
- 4 cloves4 cloves garlic
- 11 in (26g) fresh ginger
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 44 whole dried chilies
- 22 bay leaf
- 1 1/2 cup300g steamed white rice
