Twice-Cooked Pork

回锅肉

Ingredients

Pork belly (400g- with skin) Garlic cloves (4- sliced) Ginger (1-inch piece- sliced) Green onions (2- cut into 2-inch pieces) Leek (1- white part only- sliced diagonally) Doubanjiang (fermented bean paste- 1.5 tbsp) Sweet bean sauce (tianmianjiang- 1 tsp) Soy sauce (1 tbsp) Sugar (1/2 tsp) Vegetable oil (1 tbsp) Dried red chilies (5-6 optional)

Detail Steps and Procedure

Step 1 (Boil Pork: Place 400g pork belly in pot, cover with cold water. Add 2 slices ginger and 1 green onion piece. Bring to boil, then reduce to simmer. Skim foam. Simmer covered for 25 minutes until pork is cooked through but still firm (internal temperature 75°C/167°F). Remove, rinse under cold water, and chill in refrigerator for 15 minutes until firm enough to slice (critical for thin slicing). Step 2 (Slice & Prep: Cut chilled pork belly into paper-thin slices (2mm thick) against the grain. Have all other ingredients prepped and ready (sliced garlic, ginger, leeks). Step 3 (Stir-fry Pork: Heat wok over medium-high until hot. Add 1 tbsp oil. Add pork slices and stir-fry for 4-5 minutes until they curl and become slightly translucent (rendering fat is key). Push pork to sides. Step 4 (Build Flavor: In center, add 1.5 tbsp Doubanjiang. Stir-fry for 60 seconds until oil turns red and fragrant. Add 1 tsp sweet bean sauce, sliced garlic, ginger, and optional dried chilies. Stir-fry for 30 seconds to combine with pork. Step 5 (Add Vegetables: Add leeks and remaining green onions. Increase heat to high. Stir-fry for 2-3 minutes until leeks wilt but still have crunch. Step 6 (Season: Add 1 tbsp soy sauce and 1/2 tsp sugar around the rim of wok. Toss everything together for 60 seconds until well combined and sauce coats ingredients. Step 7 (Serve & Store: Serve immediately with plenty of steamed rice to balance the richness. Leftovers can be refrigerated for 3 days. Reheat in wok over medium heat; the flavor actually improves overnight. Freeze for up to 1 month.

Related Recipes