Twice-Cooked Pork

Ingredients

• •1.5 lb pork belly, in one piece
• •2-inch piece ginger, sliced (for boiling)
• •2 scallions, whole (for boiling)
• •3 tbsp doubanjiang (fermented broad bean chili paste)
• •1 tbsp fermented black beans, rinsed
• •1 tbsp sweet bean sauce (or hoisin)
• •1 leek, sliced diagonally
• •1 green bell pepper, sliced
• •3 cloves garlic, sliced
• •1 tbsp Shaoxing wine
• •1 tsp sugar
• •2 tbsp vegetable oil

Steps

1. 1.Place the whole pork belly in a pot with the ginger slices and scallions, cover with water, and simmer for 25-30 minutes until just cooked through but still firm.
2. 2.Remove the pork and let it cool completely (chilling it in the fridge for an hour makes it easier to slice thinly).
3. 3.Slice the cooled pork belly as thinly as possible against the grain.
4. 4.Heat the oil in a wok over medium heat and stir-fry the pork slices until the fat renders and the edges begin to curl and crisp, about 4-5 minutes.
5. 5.Push the pork to one side, add the doubanjiang, fermented black beans, and garlic to the empty space, and fry until fragrant and the oil turns red.
6. 6.Stir everything together, add the sweet bean sauce, Shaoxing wine, and sugar, and toss to coat the pork evenly.
7. 7.