DinnerChineseFree to use

Twice-Cooked Pork

Name: Twice-Cooked Pork
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb pork belly, in one piece; 3 slices ginger; 2 tablespoons Sichuan doubanjiang (spicy bean paste); 1 tablespoon fermented black beans, rinsed; 1 tablespoon soy sauce; 1 teaspoon sugar; 2 tablespoons vegetable oil; 3 cloves garlic, sliced; 2 leeks or 6 green onions, cut on a slant; 1 green bell pepper, cut in chunks

回锅肉

Sliced boiled pork belly stir-fried with leeks and a spicy bean paste until the edges curl and crisp.

Serves 4

Prep 15 min

Cook 35 min

Twice-Cooked Pork — Photo: Alpha from Melbourne, Australia, CC BY-SA 2.0, via Wikimedia Commons

Ingredients

1 lb pork belly, in one piece
3 slices ginger
2 tablespoons Sichuan doubanjiang (spicy bean paste)
1 tablespoon fermented black beans, rinsed
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons vegetable oil
3 cloves garlic, sliced
2 leeks or 6 green onions, cut on a slant
1 green bell pepper, cut in chunks

Steps

Step 1. Simmer the pork belly with the ginger in water to cover for 25 minutes, until cooked through. Cool, then slice very thin.
Step 2. Heat the oil in a wok over medium-high heat. Fry the pork slices for 3 minutes, until the edges curl and brown.
Step 3. Push the pork aside. Fry the bean paste, black beans, and garlic for 30 seconds until the oil is red.
Step 4. Add the soy sauce, sugar, leeks, and pepper. Stir-fry for 2 minutes until just tender. Serve with rice.

Where this recipe comes from

Yoribang Chinese recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Chinese dishes. Soy sauce, rice vinegar, sesame oil, Shaoxing wine, and doubanjiang (spicy bean paste) are sold at Asian grocery stores. Cook in a wok or a large frying pan over high heat, and have everything chopped before you start.