Twice-Cooked Pork
- 300-400 g Pork Belly
- 250 g Cabbage
- 2-3 Stalks Leek/green onion
- 2 Ginger
- 2 Tablespoon Doubanjiang (broad bean chili paste)
- 1 Teaspoon Soy Sauce
- 1-2 Tablespoon Cooking Wine
- 1 Boil the pork
Place pork belly into a pot of cold water with ginger slices and a splash of rice wine. Bring to a boil, then simmer over medium-low heat for about 20 minutes until the pork is just cooked through. Remove, let cool, and slice thinly (about 2 mm thick).
- 2
Prepare the aromatics
Cut the leek into sections, separating the white and green parts. Mince the ginger and garlic.
- 3
Stir-fry the pork
Heat a little oil in a wok. Add the sliced pork belly and stir-fry over medium heat until fragrant. Add the minced garlic and ginger, then stir in the doubanjiang until the meat is evenly coated.
- 4
Add the leeks
First add the white parts of the leek and stir-fry briefly. Season with light soy sauce. Finally, toss in the green parts of the leek and stir-fry quickly until just bright green.
- 5
Serve
Mix everything well, then plate while the leeks are still fresh and green.
Cooking Tips 烹飪技巧- Boiling the pork before slicing makes it tender and allows it to soak up the flavors when stir-fried.
- Pork belly with skin works best, giving a bouncy, chewy texture.
Thank you for downloading SpoonandStoryKitchen.com recipes.
- 2