Chinese Twice Cooked Pork
Hello, fellow food lovers! Today, let's embark on a culinary adventure to the heart of Sichuan cuisine, where the art of Twice Cooked Pork comes to life. This dish, with its tender pork and vibrant flavors, has always been a personal favorite, and I can't wait to share its magic with you.
Equipment
- 1 small saucepan
- 1 small bowl
- 1 wok
Ingredients
- 1/2 pound pork belly
- 1- inch piece of fresh ginger peeled and sliced thinly
- 3 cloves garlic crushed and minced
- 1 tablespoon sweet bean paste
- 1 tablespoon chili bean paste
- 1 tablespoon rice wine
- 2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 5 green onions thinly sliced, greens reserved for garnish
- 1 tablespoon peanut oil or other desired oil
- Rice for serving
Instructions
- In a small saucepan, place pork belly and enough water to completely cover it. Pork should fit snuggly in pan. Bring water to boil, then reduce heat and let simmer for 20-25 minutes.
- Remove pork from water, wrap tightly and chill in the refrigerator for at least 4 hours.
- Once pork is chilled, cut it into thin strips and set aside.
- In a small bowl, combine the rice wine, soy sauce, sugar, and sweet bean paste. Whisk until well mixed.
- Preheat a wok over high heat. Add oil and pork belly. Sauté, tossing gently until pork belly begins to brown and crisp around the edges.
- Add garlic, ginger, green onions, and chili bean paste to the wok. Toss and cook for 1 minute.
- Add sauce that was set aside, toss and cook for 3 minutes over low heat.
- Garnish with scallions, if desired.
- Serve immediately with rice.
Video
Notes
For tender pork, start by boiling thick slices of pork belly until they are cooked through. Once cooked, allow the pork to cool and then slice it into thin strips. To infuse the pork with flavor, marinate it in a mixture of soy sauce, ginger, garlic, and a hint of Chinese five-spice powder. This step adds depth and richness to the meat, ensuring a delectable taste in every bite.