Twice-Cooked Pork (Version 0)
Sauté sliced pre-cooked pork belly until the fat renders, then stir-fry with doubanjiang, chili peppers, and fermented black beans to make classic twice-cooked pork.
Ingredients
pork belly (one piece)
around 300 g
green chili peppers
6-7
doubanjiang (fermented broad bean paste)
a pinch
fermented black beans
a pinch
soy sauce
a pinch
cooking wine
a pinch
Instructions
1
Boil the pork
Place the pork in water and boil it over medium heat for 40-50 minutes, depending on how thoroughly it needs to be cooked. It is ready when a chopstick can pierce through it easily.
2
Slice the pork
Cool the cooked pork in cold water, then place it in the refrigerator to chill thoroughly. Remove it and slice it thinly; this makes it easier to keep intact. If the pork is not cold enough when sliced, the slices may fall apart.
3
Stir-fry
Heat a little oil in a wok and stir-fry the sliced pork until the fat renders and the meat looks glossy. Add the doubanjiang and stir-fry until fragrant. Add the chili peppers, fermented black beans, and soy sauce, and continue stir-frying. Just before removing the pork from the heat, add a splash of cooking wine and stir briefly.
