Twice Cooked Pork
This is another favorite food of mine. Recently I've been thrilled by the Twice Cooked Pork Belly at a few US restaurants. This version is a synthesis and simplification of two recipes: Twice Cooked Pork by Maggie Zhu and Stir-fried twice cooked porkbelly with leek and Sichuan black beans by Neil Perry.
- 1 lb fatty pork (belly or chops)
- a few inches of ginger, sliced
Cover these with an inch of water in a pot, bring to a boil, simmer 20 minutes. Remove the pork to paper toweling to dry and cool. When you can handle it, cut the pork into thin slices like bacon.
- 1 tb oil
Heat the oil and stir-fry the pork slices until they brown lightly. Remove to a plate, and remove excess oil from the pan, leaving 2 tb.
- 2 cloves of garlic; minced (or substitute 1/4 teaspoon garlic powder)
- 1 teaspoon minced ginger
Stir fry these until they are fragrant.
- 1 red sweet pepper, in 1 inch pieces
- 1 onion, in 1 inch pieces
- an equal amount of cabbage, in 1 inch pieces.
- assorted chilis to taste (not needed because of hot oil)
- 1 tsp black bean paste (get beans themselves in future)
Add these and stir fry until they are cooked lightly.
- 3 tablespoons Chinese cooking wine
- 1 tablespoon soy sauce
- 1 tablespoon sugar
Add these, return the pork to the pan, and cook until sauce is bubbling.
- 2 tsp sesame oil
- 2 tsp hot oil
Add these and stir to combine. Serve.
This recipe has been modified to reduce the sugar and black bean sauce by half from the original recipes.
Bulk Sauce Recipe
- 1/3 cup oil or fat (5-6 tb)
- 1/2 cup Chili bean sauce
- 3 tb black bean sauce
Fry together until simmering, then 1-2 minutes until oil turns red and very fragrant.
- 1 thumb ginger, minced
- 8 cloves garlic, minced
- 1/3 cup wine
Add these, cook and stir 1-2 minutes to evaporate alcohol. Add water if sticking, 2-3 tb at a time. Turn off heat.
- 1/3 cup sweet flour sauce
- 2 tb sugar
Mix these in well. Store sauce in a jar.