Twice-Cooked Pork (Huiguo Rou)

By tulawdog

Ingredients

• 1 pound pork belly or unsmoked bacon (if using sliced bacon skip first step)
• 1 tablespoon ginger, minced
• 1 tablespoon fermented black beans
• 1 tablespoon Chinese rice wine
• 1 tablespoon light soy sauce
• 1 tablespoon chili bean sauce
• 2 teaspoons sweet chili paste
• 1 teaspoon sesame oil
• 2 teaspoons peanut oil
• 2 leeks, white parts thinly sliced

Preparation

Step 1

Place pork belly in a medium pot of salted water and bring to boil. Lower heat and simmer, skimming the water as necessary, until pork is fully cooked through, about 45 to 60 minutes. Drain and let cool. When cool enough to handle, pat dry and slice into 1/4-cm thick pieces.

In a small bowl, mix together black beans, rice wine, soy sauce, chili bean sauce, sweet chili paste, and sesame oil.

In a wok, heat peanut oil until just beginning to smoke. Working in small batches, cook until golden brown on each side. Transfer pork to a separate plate and continue with the next batch. (Drain oil/pork fat after each batch, leaving just 1 tablespoon in the wok.)

Stir-fry ginger until just fragrant, about 30 seconds, then add sauce. Add leeks and stir-fry until cooked through, about 1 minute. Return pork to the wok and stir to coat with sauce and cooked leeks. Transfer to plate and serve