Twice Cooked Pork

Method6 steps · about 50 min

1. 1

   Step 1: Peel and slice the 2 oz carrot and 4 oz pressed tofu 1/4 inch thick. Cut the measured 1/2 oz onion into triangular pieces and separate the layers; reserve the remaining onion for another use. Seed and cut the 1/2 oz dried chili pepper into small pieces. Peel and thinly slice the 2 garlic cloves. Split and smash any bulbs of the 2 oz green onion whites, then cut the whites into 2-inch segments; reserve green tops for another use. Core, rinse and chop the measured 8 oz cabbage.

   Uses 2 oz carrot · 4 oz Chinese pressed/dried tofu (dougan) · 1/2 oz onion · 1/2 oz dried chili pepper · 2 cloves garlic · 2 oz green onion whites · 8 oz cabbage · Water for washing vegetables, as needed

2. 2

   Step 2: Mix 1 tbsp ground bean sauce, 1 tbsp oyster sauce, 2 tsp hoisin sauce, 2 tsp light soy sauce, 1 tbsp sugar and 1/2 tsp doubanjiang in a small bowl until thoroughly combined. Taste this clean sauce before it contacts the pork.

   Uses 1 tbsp ground bean sauce · 1 tbsp oyster sauce · 2 tsp hoisin sauce · 2 tsp light soy sauce · 1 tbsp sugar · 1/2 tsp doubanjiang (chili broad-bean paste)

3. 3

   Step 3: Heat the 6 cups hot parboiling water in a wok on high. Just before it boils, add the 13 oz pork belly and turn it occasionally. Once it boils, reduce to medium and cook 2–3 minutes; cover and cook 2–4 minutes, then uncover and cook another 2–3 minutes, about 6–10 minutes total depending on the piece. Meanwhile fill a separate bowl with cold water. Transfer the pork into that cold water for only 4–5 minutes to make slicing manageable. Keep this preparation continuous: proceed with blanching, slicing and the final stir-fry immediately, without storing the partly cooked pork.

   Uses 13 oz pork belly · 6 cups hot water for parboiling pork and then blanching vegetables · Separate cold water for cooling pork 4–5 minutes, as needed

4. 4

   Step 4: While the pork cools briefly, skim scum and excess fat from the parboiling water in the wok. Return that water to a boil, add the prepared cabbage and carrot, and submerge them in the boiling water. Blanch about 1 minute, then drain the vegetables and reserve them for the stir-fry.

   Uses Reserved pork parboiling water · Prepared cabbage · Prepared carrot

5. 5

   Step 5: Remove the pork from its brief cold-water bath, pat it dry with a clean paper towel and slice it 1/4 inch thick. Discard the cooking water after blanching the vegetables. Continue immediately to the final stir-fry.

   Uses Briefly cooled parboiled pork belly

6. 6

   Step 6: Heat the wok on high for about 1 minute, then lower the heat and add 1 tbsp cooking oil. Fry the sliced pork about 1 minute per side. Add the prepared garlic, dried chili and green onion whites and stir-fry 20–30 seconds; add the onion for 30–40 seconds, then the pressed tofu for 1 1/2–2 minutes. Stir in the clean mixed sauce for 20–30 seconds. Add the blanched cabbage and carrot and 1 tbsp cooking wine; toss 1 1/2–2 minutes. If the sauce is watery, mix the optional 1 tsp cornstarch with its separate 1 tbsp water and stir in only enough to thicken, cooking 40–50 seconds; reserve any unused slurry. Add 1 tsp sesame oil and stir 20–30 seconds. Continue cooking as needed until the pork reaches 63°C/145°F; let it rest 3 minutes before serving. Taste only after the pork and sauce are fully cooked.

   Uses 1 tbsp cooking oil · Sliced parboiled pork belly · Prepared garlic · Prepared dried chili · Prepared green onion whites · Prepared onion · Prepared pressed tofu · Clean mixed stir-fry sauce