Twice-cooked pork

Twice-cooked pork

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

This is Sichuanese in style, and represents simple Chinese cookery at its best. The pork is first simmered whole until tender, then sliced and seared in a hot wok to give it a charred, smoky flavour. The key to getting even slices is to make sure the pork is cold after the first stage of cooking, as it will have firmed up.

Ingredients

Quantity Ingredient
800 g piece boneless pork belly, skin on
1 1/2 tablespoons shaoxing rice wine
1 tablespoon sichuan chilli bean paste
2 tablespoons sweet bean sauce
2 teaspoons sugar
1 tablespoon fermented black beans, rinsed
80ml Chicken stock
2 1/2 tablespoons vegetable oil
5 spring onions, cut into 3 cm lengths
3 garlic cloves, finely sliced
2 teaspoons ginger, finely chopped

Method

  1. Place the pork in a saucepan large enough to hold it snugly, then cover with cold water. Slowly bring to a simmer over a medium–low heat, then cook for 40–50 minutes, depending on the thickness of the pork, or until just cooked through. Leave the pork to cool in the liquid, then drain well. Wrap the pork in plastic wrap and refrigerate for 2 hours, or overnight. Cut the pork lengthwise into 3 cm pieces, then cut across the grain into 5 mm thick slices.
  2. Combine the rice wine, chilli bean paste, sweet bean sauce, sugar, black beans and stock in a bowl and stir to combine well, then set aside.
  3. Heat 1 tablespoon of the oil in a wok over a medium–high heat, add half the pork and stir-fry for about 5 minutes, or until golden, then remove to a plate using a slotted spoon. Add another tablespoon of oil to the wok and cook the remaining pork; remove to the plate using a slotted spoon.
  4. If necessary, add the remaining oil to the wok (there should be enough oil remaining from the pork) and cook the spring onions, garlic and ginger for 2 minutes, or until the spring onions are lightly browned. Add the rice wine mixture and pork and toss to combine well, then cook for another 2–3 minutes, or until everything is heated through and the pork is evenly coated in the syrup.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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