Twice Cooked Pork
Twice Cooked Pork (Double Cooked Pork) from China Sichuan Cuisine.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g pork belly
- Sichuan peppercorn
- 1 small thumb ginger
- water to cover
- 2 green onions
- 1 tbsp. shaoxing wine
- 1 small bunch garlic sprout ( , 3-4 ones, end removed and cut into pieces)
- 2 fresh green chili pepper
- 1 tsp. cooking oil
- 1/2 thumb ginger ( , sliced)
- 1 green onion
- 2 garlic cloves ( , sliced)
- 1 tbsp. broad bean paste: doubanjiang
- 2 tsp. dou-chi: fermented black beans
- 1 tbsp. light soy sauce
- 1/2 tsp. sugar
Instructions
- 1
Place pork belly in a large pot with enough cold water to cover. Add 2 green onions, ginger, sichuan peppercorn and Shaoxing wine. Bring to boil and simmer for 25 to 30 minutes. If you are cooking a larger amount, cut the pork belly into 15cm sections. Transfer out and set aside to cool down. Then cut the pork belly into 1mm thick slices.
- 2
Cut the garlic sprouts and leaves into 1.5-inch sections. Cut green peppers, chop the ginger, garlic, and green onions. Roughly chop dou-chi too.
- 3
Heat up around 1 teaspoon of oil in a wok (not too much, otherwise the dish might be over greasy), and fry the pork belly for around 1-2 minutes (Note 2)until they begin to lose oil and are slightly brown and curled.
- 4
Transfer the pork slices out and leave oil only, fry doubanjiang over slow fire until the oil turns red. Add ginger, garlic, and scallion until aroma. Place dou-chi, fry for another half minute. Keep slow fire when adding the seasonings.
- 5
Return pork slices and give a big stir fry to combine well. Add garlic sprouts, green peppers, and sugar, and pour in light soy sauce over the edge of the wok. Give everything a big stir fry to mix well. This process should be fast so the freshness won't be killed.
- 6
Serve with steamed rice.