Double Cooked Pork

Ingredients

• 1 1/2 pounds pork belly, skin on
• 3 slices fresh ginger, smashed
• 2 scallions, whole
• 1 tablespoon Shaoxing wine
• 2 tablespoons vegetable oil
• 2 tablespoons doubanjiang (spicy fermented bean paste)
• 1 tablespoon fermented black bean sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 2 leeks, sliced diagonally into 1-inch pieces
• 1 green bell pepper, sliced into 1-inch pieces
• 2 dried red chiles
• 1 teaspoon sugar
• 1 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce

Method

1. 1

   Place the pork belly in a saucepan with the smashed ginger, whole scallions, and Shaoxing wine. Add water to cover by 2 inches.

2. 2

   Bring to a boil, then reduce heat and simmer until the pork is just tender but still firm enough to slice, about 35 minutes.

   35:00 · Simmer pork
3. 3

   Remove the pork and let it cool to room temperature, about 30 minutes, so it firms up for slicing.

4. 4

   Slice the cooled pork belly against the grain into thin pieces about 1/8 inch thick.

5. 5

   Heat the vegetable oil in a 9-inch skillet or wok over medium-high heat until shimmering.

6. 6

   Add the pork slices and stir-fry until the edges curl and turn lightly crisp, about 4 minutes.

   4:00 · Sear pork
7. 7

   Push the pork to one side, add the doubanjiang and fermented black bean sauce, and stir-fry until fragrant and the oil turns red, about 1 minute.

   1:00 · Bloom sauce
8. 8

   Add the minced garlic, minced ginger, and dried red chiles, and stir-fry until fragrant, about 30 seconds.

   0:30 · Add aromatics
9. 9

   Add the leeks and green bell pepper, and stir-fry until just crisp-tender, about 3 minutes.

   3:00 · Cook vegetables
10. 10

    Stir in the sugar, light soy sauce, and dark soy sauce, tossing everything together until evenly coated and heated through, about 1 minute.

    1:00 · Toss to combine
11. 11

    Transfer to a platter and serve hot with steamed rice.