Cured Pork Belly with Leeks

Method4 steps

1. 1

   Step 1: Start with already-cured pork belly (5 oz) ready for cooking. Thinly slice all 5 oz pork and ½ red bell pepper. Split the 12 oz leeks lengthwise, wash thoroughly between the layers to remove grit, drain and cut on an angle into 1-inch pieces. Have the measured seasonings ready before heating the wok. Heat all 1 tbsp oil over low heat and add the sliced cured pork. Stir gently just until its fat starts to turn translucent, then proceed promptly.

   Uses 5 oz cured pork belly, thinly sliced · ½ red bell pepper, thinly sliced · 12 oz leeks, thoroughly washed and cut on an angle into 1-inch pieces · clean water for thoroughly washing the leeks · 1 tablespoon oil

   
2. 2

   Step 2: Add all the prepared red bell pepper from step 1 to the pork and oil in the wok. Raise the heat to medium and stir-fry for about 30 seconds before adding the leeks.

   Stir-fry bell pepper before the leeks · 1 minUses Cured pork and its cooking oil · All prepared red bell pepper

3. 3

   Step 3: Raise the heat to high. Add all the washed leek pieces prepared in step 1 to the pork and pepper from step 2, along with 2 tsp Shaoxing wine, ¼ tsp white pepper, 1 tsp sesame oil, ½ tsp sugar and 2 tsp light soy sauce. Stir-fry until the leeks wilt and the pork is fully cooked. For uncooked cured pork, check that the pork reaches at least 63°C; follow any product cooking instructions that require further cooking. Remove the wok from the heat when ready.

   Uses Pork, red pepper and cooking oil in the wok · All washed and cut leek pieces · 2 teaspoons Shaoxing wine (or dry sherry) · 1/4 teaspoon white pepper · 1 teaspoon sesame oil · 1/2 teaspoon sugar · 2 teaspoons light soy sauce

   
4. 4

   Step 4: Let the fully cooked pork-and-leek stir-fry from step 3 rest off the heat for at least 3 minutes after the pork reaches 63°C. Taste and add salt only if needed, then transfer to a serving dish and serve as four portions.

   Rest cooked pork before serving · 3 minUses All cooked pork-and-leek stir-fry in its wok · salt, only if needed to taste