Twice-cooked pork
The pork is simmered first, then thin slices return to the pan with leek and fermented chilli-bean paste.
- Prep
- 20 min
- Cook
- 40 min
- Rest / wait
- 10 min
- Total
- 1 hr 10 min
- Makes
- 2 servings
Your new skill: Practise timing and combining the separate parts.
The pork is simmered first, then thin slices return to the pan with leek and fermented chilli-bean paste. That two-stage cooking gives the dish its name.
Your ingredients
Get ready: Saucepan, knife, kitchen paper, wok or frying pan and thermometer.
- 300 g pork belly, in one piece
- 5 slices ginger
- 2 tsp cooking oil
- 1 tbsp Sichuan chilli bean paste
- 1 tbsp fermented black beans
- 3 garlic cloves, sliced
- 1 small leek, cut diagonally
- 2 fresh red chilli peppers, cut diagonally
- 1 tsp light soy sauce
- 1 tsp unsalted stock, instead of cooking wine
- 1 pinch sugar
- Water, enough to cover the pork for simmering
Let’s make it
-
Simmer the pork
Cover the pork belly and ginger with water. Bring to a boil and simmer gently for about 30 minutes, or until cooked through and a skewer enters with a little resistance.
-
Cool briefly and slice
Lift out and cool just enough to handle, then slice thinly across the piece. Pat dry to reduce splashing in the next step.
-
Sear the slices
Warm oil in the wok and stir-fry pork until lightly browned. Lift out, leaving the rendered fat in the pan.
-
Add fermented flavour
Lower heat and briefly fry chilli-bean paste, fermented black beans and garlic. Return pork with leek, fresh chilli, stock in place of wine, soy sauce and sugar.
-
Finish hot
Toss until leek is cooked with a little bite and pork is thoroughly hot, reaching 75°C for 30 seconds. Transfer to a plate and serve immediately.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
