stir fry

Twice Cooked Pork Belly

Serves 4
Prep 20m
Cook 40m
Total 1h

Ingredients

  • 2 tbspsalt
  • 1star anise
  • 2cloves
  • 3 slicesunpeeled ginger
  • 3 clovesgarlic
  • ¼ cupshaoxing wine
  • 2 quartswater
  • 1 lbpork belly, rind removed
  • 2 tsptianmianjiang
  • 1 tbspdouchi (fermented black beans)
  • 1 tspdark soy sauce
  • 3 tbspoil
  • 3scallions
  • 1leek, white part only, cut into 2-inch segments
  • 1 tbspdoubanjiang

Instructions

  1. 1

    Combine salt, star anise, cloves, ginger, garlic, shaoxing wine, and water in a saucepan.

  2. 2

    Add pork belly and bring to a simmer over high heat. Simmer for 15 minutes until pork is cooked through.

  3. 3

    Reserve ¼ cup of the cooking liquid. Chill pork in fridge, then cut into thin slices.

  4. 4

    Mix tianmianjiang, douchi, and dark soy sauce with a little of the reserved cooking liquid to make the sauce.

  5. 5

    Heat wok with 1 tbsp oil and stir-fry scallions and leeks for about a minute. Transfer to a plate.

  6. 6

    Add 1 tbsp oil and stir-fry pork over high heat until edges are crispy, about 3 minutes.

  7. 7

    Add 1 tbsp oil and doubanjiang, stir-fry for 10 seconds, then add back the leeks, scallions, pork, and sauce. Toss together.