Back to 4 servings 0.75 lb pork belly, about ½ lean, ½ fat 2 tsp tian mian jiang, sweet wheat paste 1 tbsp Chinese light soy sauce, Zhongba preferred 1 tsp sugar 3 tbsp Sichuan caiziyou, roasted rapeseed oil, or other cooking oil 1 tbsp red-oil Pixian doubanjiang, chili bean paste 2 tsp 3-year Pixian doubanjiang 2 tsp douchi, fermented soybeans 2 thin Chinese leeks, soft inner leaves only, or one fatter, American-style leek , cut vertically into thin strips about 2 inches long
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Add pork to a large pot and cover it with cold water. Bring to a boil and cook the pork at a low boil until it is just cooked through. The length of time will depend on how your meat is cut. It will take under 10 minutes for 1-inch thick strips of pork belly, and up to 15-20 minutes for one piece of meat. (It's ok if it's still slightly pink in the center.) Remove pork and rinse under cool water, removing any remaining gunk clinging to the meat with your hands.2 Step 2: When the meat is cool enough to handle, slice it thinly, aiming for slices about ⅛-inch thick or less and 2-2.5 inches long. The thickness is important, as pieces thicker than about ⅛ inch will not cook quickly or well. If you purchased your pork belly as one piece, cut it so that each slice includes skin (if your piece of belly has it), fat and lean meat. If your belly came cut into strips and the strips aren't wide enough to get good slices, cut each strip into sections of about 2-2.5 inches and cut each section into slices horizontally from right to left (if you're right-handed). Use a very sharp knife and be very careful. If you find it difficult to cut the meat thinly, put it in the freezer for an hour or so to firm up and that will make it easier.3 Step 3: Mix the sweet wheat paste, soy sauce and sugar in a small bowl.4 Step 4: Heat a dry wok until hot. When wisps of smoke start to rise, add 3 tablespoons caiziyou (or other oil) and the pork. Stir-fry briefly, just until the slices lose any pick color, begin to curl and have released some fat. Do not brown or overcook.5 Step 5: Lower the heat to medium. Push the pork to the sides of the wok, leaving a well of fat in the middle. Add the two types of doubanjiang to the fat and fry the douban until the oil is red and fragrant. Mix the pork into the oil.6 Step 6: Add the pre-mixed sauce, fermented soybeans and leeks and stir-fry just until the leeks are softened.getsaucepan.com/r/77ff8395-274b-4f49-beeb-2e2aa44f1ce4 · Original: https://blog.themalamarket.com/chengdu-challenge-8-twice-cooked-pork-hui-guo-rou/
