Twice-Cooked Pork 回锅肉 - Chinese Recipe

Twice-Cooked Pork 回锅肉

🌍 Chinese, Sichuan Difficulty: ●●●○○

Ingredients

• 500g skin-on pork belly
• 2 stalks green onion
• 3 slices ginger
• Stir-fry: 2 tbsp doubanjiang
• 1 tbsp sweet bean paste (tianmianjiang)
• 2 tsp fermented black beans (chopped)
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tbsp soy sauce
• 2 green bell peppers (sliced)
• 1 leek (sliced)
• 3 tbsp vegetable oil

Method

1. Simmering — Simmer pork belly in water with green onion and ginger 30 min until cooked through. Cool.
2. Slicing — Slice pork into 3mm thick pieces.
3. Heating — Heat wok over high. Add pork slices; fry until edges curl and fat renders, 3 min. Push to side.
4. Adding — Add doubanjiang, black bean paste; fry in cleared space 1 min until red oil releases.
5. Adding — Add sweet bean paste, black beans; mix with pork.
6. Adding — Add wine, sugar, soy sauce, bell peppers, leek; stir-fry 2 min until vegetables soften.

Tags: skin-on pork belly, stalks green onion, ginger, stir-fry: 2 tbsp doubanjiang, sweet bean paste · Source: Brittani's Almanac