Twice Cooked Pork

Ingredients

• 1.5 lb pork belly with skin
• 3 slices ginger slices
• 2 stalks scallions
• 2 tbsp Shaoxing wine
• 1 tsp salt
• 3 tbsp doubanjiang (fermented bean paste)
• 1 tbsp soy sauce
• ½ tbsp sugar
• ½ tbsp sesame oil
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 2 stalks scallions, chopped
• ¼ cup fresh cilantro, chopped
• ¼ tsp Sichuan peppercorn powder

Instructions

1. 1

   Place pork belly skin-side up in a large pot and cover with cold water. Add ginger slices, scallion stalks, Shaoxing wine, and salt.

2. 2

   Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes until the pork is very tender and a fork pierces the skin easily.

3. 3

   Remove pork and let cool slightly, then slice into quarter-inch thick pieces, keeping the skin intact.

4. 4

   Heat a 12-inch skillet or wok over medium-high heat. Add pork slices skin-side down in a single layer and fry 3–4 minutes until the skin is crispy and lightly browned.

5. 5

   Flip slices and cook 1–2 minutes more, then transfer to a plate.

6. 6

   Pour off all but 2 tbsp fat from the skillet. Add minced garlic and ginger and stir-fry for 30 seconds until fragrant.

7. 7

   Stir in doubanjiang, soy sauce, and sugar, cooking for 1 minute until the paste is well incorporated and slightly caramelized.

8. 8

   Return pork to the skillet and toss gently until all pieces are coated with sauce, about 1–2 minutes.

9. 9

   Transfer to a serving plate and drizzle with sesame oil. Garnish with chopped scallions, cilantro, and a pinch of Sichuan peppercorn powder.

Tools you’ll need

• large pot with lid
• 12-inch skillet or wok
• cutting board
• sharp knife
• wooden spoon
• tongs
• fork

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