Saucepan@saucepan · Shared this recipeFollowChinese · dinnerTwice Cooked PorkA Sichuan dish of spicy seared pork belly that is boiled, sliced, then stir-fried with broad bean paste, garlic, peppers, and leeks.total45 minprep10 mincook35 minservings4Original recipe on thewoksoflife.comKeep this recipeAdd a copy of Twice Cooked Pork to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 lb pork belly ), (450g, you HAVE to use pork belly, or it's not twice cooked pork2 slice ginger2 tbsp oil ), (divided1.5 tbsp spicy broad bean paste2 clove garlic ), (sliced2 long hot green peppers ), (seeds removed and cut into 1 1/2 inch pieces1 medium leek ), (split lengthwise, washed thoroughly, and cut in 2-inch pieces1 tbsp shaoxing wine1 tsp soy sauce0.25 tsp sugarStepsClear checksTap an ingredient or step to check it off.1Step 1: In a medium pot, bring 2 quarts of water to a boil. Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. Lower the heat and simmer for 30 minutes, until the pork is tender and cooked through. Remove the pork from the pot and run it under cold running water for about a minute. Set aside.2Step 2: While the pork is cooling, prepare all the other ingredients. Once you are ready to cook (don't do this in advance, or the pork will dry out), thinly slice the pork belly (slices should be about 1/8 inch thick).3Step 3: Heat your wok over high heat until just starting to smoke. Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. Turn the heat to medium-low and scoop out the pork. Add another tablespoon of oil to the wok.4Step 4: Add the spicy broad bean paste to the wok and let it fry in the oil for about 30 seconds to bring out the flavor and color. The color should be red; pay attention to the heat to avoid burning.5Step 5: Now add the garlic and fry for 30 seconds. Turn the heat to high and add the pork, peppers, and leeks. Stir-fry for a minute. Add the shaoxing wine, soy sauce, and sugar. Stir everything together. Once the leeks and are wilted and the peppers are cooked (while still having a little crunch), it's ready to serve.getsaucepan.com/r/1f74f7ca-21a7-4ad4-8fbf-bf1cf8d41602 · Original: https://thewoksoflife.com/twice-cooked-pork/
