Twice-Cooked Pork
Pork belly with leeks
Sichuan classic of pork belly first simmered, then wok-seared until crisp with leeks, fermented black beans, and chili bean paste.
Ingredients
Main Ingredients
- Pork belly500 g
- Leeks2 stalks
- Doubanjiang1.5 tbsp
- Fermented black beans1 tsp
Seasonings
- Soy sauce1 tbsp
- Sugar1 tsp
- Sichuan peppercorns1/2 tsp
Steps
- 1
Simmer pork belly with ginger 25 minutes; cool completely.
- 2
Slice thinly across the grain.
- 3
Sear slices in a hot wok until edges curl and brown.
- 4
Add doubanjiang, black beans, and leeks; toss 2 minutes and serve.
Pro tips
The pork must be fully cooled after boiling so it slices cleanly and chars without sticking.
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