Chinese (Sichuan) · dinner
Sichuan Salt-Fried Pork with Doubanjiang and Leek A quick, home-style Sichuan stir-fry of thinly sliced fatty pork rendered crisp in the wok, then seasoned with fermented chili bean paste, fermented black soybeans, and leek. Served hot over plenty of rice.
total 25 min
prep 15 min
cook 10 min
servings 4 Keep this recipe Add a copy of Sichuan Salt-Fried Pork with Doubanjiang and Leek to your Saucepan library.
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Back to 4 servings 10 ounces skinless pork belly, about 1/8 inch thick slices; freeze 30 minutes first if easier to slice 2 ounces leek, about half a medium leek, cut on the bias into 1.5-inch pieces, white and green parts kept separate 2 tablespoons vegetable oil, neutral, high smoke point 0.25 teaspoon kosher salt, plus more to taste 2 teaspoons Pixian doubanjiang, chopped 2 teaspoons douchi, fermented black soybeans, rinsed if very salty 2 cloves garlic, sliced 0.25 teaspoon white sugar
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1 Step 1: Slice the pork belly about 1/8 inch thick, keeping some fat and some lean in every slice. Trim the roots and tough upper leaves from the leek, split it down the middle, then slice on a diagonal into 1.5-inch pieces. Keep the white and pale green pieces together and set the dark green pieces aside separately.2 Step 2: Warm the oil in a wok or large skillet over medium heat. Add the pork and salt, then stir-fry, tossing now and then, for 6 to 8 minutes. The fat should render out and the edges should turn crisp. Pork belly is done when the thickest slice reaches an internal temperature of at least 145°F (63°C), though the long rendering time here usually takes it well past that, to a point where the meat looks browned and no pink remains.3 Step 3: Push the pork to one side of the wok and lower the heat to medium-low. Add the doubanjiang to the empty spot and fry it about 30 seconds, until it smells rich and the oil turns red. Mix in the douchi and garlic and keep cooking for 30 more seconds.4 Step 4: Toss in the white and pale green leek pieces, turn the heat up to medium, and stir-fry for 1 to 2 minutes, just until they begin to soften.5 Step 5: Add the dark green leek and the sugar, stir to combine, and cook for another minute. Taste, add more salt if needed, and serve hot alongside plenty of rice.getsaucepan.com/r/b65532f9-070d-5111-b81b-ab8571513748
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