Twice Cooked Pork

Method9 steps · about 45 min

1. 1

   Step 1: Bring the 2 quarts simmering water to a boil in a medium pot. Add the whole piece of pork belly (1 lb) and both ginger (2 slices) slices. Bring back to a boil, lower the heat and simmer for about 30 minutes, until the pork is tender and fully cooked, reaching at least 63°C/145°F before it leaves the pot.

   Simmer the whole pork belly · 30 minUses 1 lb raw pork belly, in one whole piece · 2 slices ginger · 2 quarts water, for simmering the whole pork belly

2. 2

   Step 2: Lift the fully cooked pork out of the simmering pot. Let it rest for at least 3 minutes before the cooling step. The ginger and simmering liquid are not needed for the stir-fry.

   Rest the cooked pork · 3 minUses Only the cooked whole pork belly lifted from the ginger and simmering liquid

3. 3

   Step 3: Run the rested pork under cold water for about 1 minute, then drain and let it cool just enough to handle. While it cools, slice the garlic (2 cloves), wash and cut the peppers and thoroughly wash and cut the leek (1 medium). Have the bean paste and seasonings ready. Just before stir-frying, slice the pork about ⅛ inch thick.

   Uses Rested whole pork belly · Cold water, for briefly cooling the cooked pork and washing the leek and peppers · 2 cloves garlic, sliced · 2 long hot green peppers, deseeded and cut into 1½-inch pieces · 1 medium leek, split lengthwise, washed thoroughly and cut into 2-inch pieces

4. 4

   Step 4: Heat the wok over high heat until it just starts to smoke. Add the first 1 tbsp oil and all the sliced cooked pork. Sear, turning and tossing, for about 90 seconds until lightly caramelized. Reduce to medium-low and lift the pork onto a plate, leaving the pan oil and rendered fat in the wok.

   Lightly sear the pork · 2 minUses Only the sliced pork from the preparation step · First 1 tbsp of the 2 tbsp oil

5. 5

   Step 5: Add the remaining 1 tbsp oil to the pan fat. Add all 1½ tbsp spicy broad-bean paste and fry over medium-low heat for about 30 seconds, until the oil is red and fragrant. Watch closely so the paste does not burn.

   Fry the broad-bean paste · 1 minUses Only the pan oil and rendered fat left after lifting out the seared pork · Remaining 1 tbsp oil · 1½ tbsp spicy broad-bean paste, doubanjiang

6. 6

   Step 6: Add all the prepared sliced garlic and fry for 30 seconds, stirring so it does not burn.

   Cook the sliced garlic · 1 minUses Spicy broad-bean paste and pan fat · All slices from the two prepared garlic cloves

7. 7

   Step 7: Raise the heat to high. Return all the seared pork and add the prepared hot peppers and leek. Stir-fry for 1 minute.

   Stir-fry pork and vegetables · 1 minUses Garlic and spicy broad-bean paste in pan fat · Only the pork lifted onto the plate, separate from the retained pan fat · All pieces from the two prepared peppers · All pieces from the prepared medium leek

8. 8

   Step 8: Add all 1 tbsp Shaoxing wine, 1 tsp soy sauce and ¼ tsp sugar. Toss until the leek is wilted, the peppers are cooked but retain a little crunch and the pork is hot throughout.

   Uses Pork and vegetables in broad-bean sauce · 1 tbsp Shaoxing wine · 1 tsp soy sauce · ¼ tsp sugar

9. 9

   Step 9: Serve the twice-cooked pork hot with ready steamed rice.

   Uses The cooked pork and vegetables lifted with their coating sauce for serving · Ready steamed rice, to serve