Twice-Cooked Pork with Chewy Rice Cakes
A savory Sichuan-inspired stir-fry featuring tender twice-cooked pork belly and soft, chewy rice cakes.
Story
This dish combines the rich, savory flavors of classic twice-cooked pork (Hui Guo Rou) with the delightful texture of glutinous rice cakes (Nian Gao). The contrast between the crispy pork edges and the soft, sticky rice cakes makes for an incredibly satisfying meal.
Ingredients
Pork belly
300g
Glutinous rice cakes (Nian Gao)
250g
Fermented black beans
1 tbsp
Sichuan broad bean paste (Doubanjiang)
1 tbsp
Garlic cloves
2 cloves
Fresh ginger
1 slice
Scallions
2 stalks
Dried red chili peppers
3-4
Soy sauce
1 tsp
Sugar
1 tsp
Instructions
1
Prep the Rice Cakes
Bring a pot of water to a boil. Add the rice cakes and cook until they soften slightly. Drain them well and lay them out flat on a plate to prevent sticking.
2
Slice the Pork
If using frozen pork belly, let it thaw just enough so it is firm but sliceable. Use a sharp knife to cut the meat into very thin slices. Keeping the meat semi-frozen helps achieve clean, thin cuts.
3
Blanch the Pork
Boil water in a wok or pot. Add the pork slices and cook for about 2-3 minutes until the fat turns slightly white. Remove the pork and drain thoroughly.
4
Sear the Pork
Heat a wok over medium heat. Add the blanched pork slices (no oil needed initially) and fry until the fat renders and the edges become golden and crispy. Remove the pork and set aside, leaving the rendered fat in the wok.
5
Stir-Fry Aromatics
In the remaining pork fat, add the fermented bean paste and black beans. Stir-fry until fragrant. Toss in minced garlic, ginger, dried chilies, and the white parts of the scallions.
6
Combine and Serve
Return the crispy pork to the wok along with the rice cakes. Add soy sauce and sugar. Stir-fry vigorously for 2-3 minutes until everything is well coated and hot. Garnish with the green scallion tops before serving.
