Twice-cooked pork

Method

1. 01

   Prepare the pot

   Place the 500 g whole pork belly, 10 g sliced ginger, 20 g simmering scallions, and 1 l water in a pot. Use a pot that allows the pork to sit under the water.

   

2. 02

   Simmer until tender

   Bring the pot to a gentle simmer and cook for 30 minutes. A chopstick should enter the thickest part with little resistance, and the centre must reach at least 71°C.

   

3. 03

   Prepare the vegetables

   While the pork simmers, cut the 60 g green bell pepper and 60 g red bell pepper into 3 cm strips. Cut the 80 g garlic chives or leek into 4 cm pieces.

   

4. 04

   Cool and slice the pork

   Transfer the pork to a plate and cool for 10 minutes. Pat it dry and slice across the grain into even 3 mm pieces.

   

5. 05

   Render and curl the slices

   Heat a wok over medium-high heat. Add the 20 ml oil and pork slices; stir-fry for 2–3 minutes until some fat renders and the edges curl, without drying the meat.

   

6. 06

   Fry the bean paste

   Push the pork to one side of the wok. Fry the 30 g doubanjiang and 10 g fermented black beans in the rendered oil for 45 seconds until red and aromatic.

   

7. 07

   Cook both peppers

   Add both pepper strips, the 10 ml soy sauce, 5 ml Shaoxing wine, and 3 g sugar. Toss for 2 minutes so the peppers soften slightly but retain a little bite.

   

8. 08

   Wilt the garlic chives

   Add the garlic chives or leek and stir-fry for 1 minute, just until wilted. Do not keep cooking after the vegetables are tender.

   

9. 09

   Serve while the edges are curled

   Turn off the heat once the garlic chives or leek is wilted and the pork edges remain curled. Serve immediately while the peppers are still slightly crisp.