「Twice-Cooked Pork」

Ingredients and amounts

• 250 g pork belly (or 150 g per person; traditionally use pork rump for firmer texture)
• 2 scallions
• 10-40 g ginger
• 0-30 g green and red chili peppers (adjust to spice tolerance; avoid thick-fleshed bell peppers)
• 1 bunch garlic sprouts (or leeks)
• 5 ml Shaoxing wine
• 10 ml doubanjiang (fermented chili bean paste)
• 5 g MSG (optional)
• 5 ml light soy sauce

Step-by-step method

1. 1

   Step 1

   Heat a dry pan. Press the pork belly skin-side down firmly against the pan to scorch the skin.

2. 2

   Step 2

   This step removes the sweat glands from the skin. (You can ask the butcher to do it; skip if you don't mind the taste.)

3. 3

   Step 3

   Scrub the skin with a steel wool pad until all blackened, carbonized parts are removed. Otherwise, it will taste bitter.

4. 4

   Step 4

   Place the pork belly in a pot. Cover with cold water. Add ginger slices, Shaoxing wine, and scallions (tie 2 scallions into a knot).

5. 5

   Step 5

   Bring to a boil over high heat. Skim off any foam. Continue boiling for 15 minutes, until the lean part can be easily pierced with chopsticks.

6. 6

   Step 6

   Slice the green and red chilies into rings.

7. 7

   Step 7

   Cut the garlic sprouts into sections.

8. 8

   Step 8

   Slice the ginger into thin small pieces.

9. 9

   Step 9

   Mix 5 ml doubanjiang and 5 ml light soy sauce in a small bowl.

10. 10

    Step 10

    Remove the cooked pork belly and cool in cold water.

11. 11

    Step 11

    Pat the pork dry. Slice into 2 mm thick pieces with fat on top and lean on bottom. (Thicker slices will be greasy and have poor texture.)

12. 12

    Step 12

    Alternatively, use frozen pork belly thawed for 30 minutes, or fresh pork belly refrigerated for 1 hour, then slice into 2-5 mm thick pieces.

13. 13

    Step 13

    Dry-fry the chili rings in a pan over medium heat for 30-45 seconds. Remove and set aside.

14. 14

    Step 14

    Heat the wok with a thin layer of oil. Add ginger slices and stir-fry for 15 seconds.

15. 15

    Step 15

    Add the pork slices. Stir-fry every 10 seconds until the pork turns golden brown and slightly crispy (longer cooking yields firmer texture).

16. 16

    Step 16

    Add the dry-fried chilies, the doubanjiang-soy sauce mixture, and stir-fry for 60 seconds.

17. 17

    Step 17

    Add the garlic sprout sections and stir-fry for 10 seconds.

18. 18

    Step 18

    Serve immediately.