Chinese
Twice-Cooked Pork
Sichuan twice-cooked pork stir-fried with leeks, doubanjiang, sweet bean paste, and smoky curled edges.
4 servings · 25 minutes prep · 45 minutes cook
Ingredients
Main
- 1 1/2 lb pork belly, skin-on if available
- 4 pieces, thinly sliced
- 2 whole scallions, cut into 2-inch lengths
- 2 tbsp avocado oil
- 2 whole leeks, sliced diagonally
- 2 tbsp pixian doubanjiang
- 1 tbsp sweet bean sauce
- 1 tbsp shaoxing wine
- 1 tsp granulated sugar
- 1 tsp light soy sauce
Directions
Method
- Simmer the pork belly, 4 pieces of ginger, and scallions until the pork reaches {{temperature:145°F}}, about 30 minutes. Rest for 3 minutes, then chill for 1 hour until firm.
- Slice the chilled pork belly very thinly across the grain, keeping the slices even so they curl and render at the same pace.
- Heat the avocado oil in a wok over medium-high heat. Stir-fry the pork slices until the fat renders, the edges curl, and some pieces lightly brown.
- Push the pork aside, add the Pixian doubanjiang and sweet bean sauce, and fry briefly until the oil turns red and aromatic.
- Add the leeks, Shaoxing wine, sugar, and light soy sauce. Stir-fry just until the leeks are glossy and tender-crisp, then serve hot.
