Twice Cooked Pork Hui Guo Rou 1771045979004 Aycb

Ingredients

• 500 grams Pork belly (slab)
• 1.5 tablespoons Pixian Doubanjiang (Broad Bean Paste)
• 1 tablespoon Douchi (Fermented Black Beans)
• 1 teaspoon Sweet Bean Sauce (Tianmianjiang)
• 3 stalks Garlic Leeks (Green Garlic)
• 20 grams Ginger
• 1 tablespoon Shaoxing Wine
• 1 teaspoon Sichuan Peppercorns
• 1 teaspoon Light Soy Sauce
• 0.5 teaspoon Sugar

Instructions

1. 1

   Place the pork belly in a pot with water, half the ginger, and peppercorns; simmer for 20 minutes until just cooked through.

2. 2

   Remove the pork, let it cool completely (or chill), and slice into very thin bite-sized rectangular pieces.

3. 3

   Wash and slice the garlic leeks diagonally into 2-inch sections, separating the white and green parts.

4. 4

   Heat a wok over medium heat and stir-fry the pork slices until they start to curl into a 'lamp wick' shape and release their fat.

5. 5

   Push the pork to the side, add the Doubanjiang and Douchi to the oil, and fry until the oil turns red and fragrant.

6. 6

   Add the sweet bean sauce, remaining ginger, and the white parts of the leeks; stir-fry for 1 minute.

7. 7

   Toss in the green parts of the leeks, soy sauce, sugar, and Shaoxing wine.

8. 8

   Stir-fry quickly on high heat until the leeks are wilted but still bright green, then serve immediately.