Twice-cooked Pork
Boil the pork belly until half-cooked, then slice and stir-fry it to render the fat. Add doubanjiang, green chiles, and other seasonings, and stir-fry until combined.
Ingredients
Pork belly (washed, boiled until half-cooked, sliced thin)
300 g
Green chili (sliced into strips)
100 g
Pixian doubanjiang
20 g
White sugar
to taste
MSG
to taste
Light soy sauce
to taste
Ginger
3 slices
Scallion white
5 g
Instructions
1
Step 1
Rinse the pork belly, place it in clear water and simmer until a chopstick can pierce the skin (do not overcook until the meat becomes mushy), then remove and set aside to cool.
2
Step 2
Slice the green chili into strips and set aside.
3
Step 3
Cut the pre-cooked pork into thin slices, add to a wok, and stir-fry until the lard renders out.
4
Step 4
Push the pork to one side of the wok, add Pixian doubanjiang, ginger, and scallion white, and stir-fry until fragrant. Add white sugar, then add the green chili strips and stir-fry briefly. Finally add light soy sauce, transfer to a serving dish and serve.
