Chengdu Huiguorou, Twice-Cooked Pork (回锅肉)
Inspired by Sichuan (China) Cuisine in Both Chinese and English, published in China in 2010 by the Sichuan Higher Institute of Cuisine and the Sichuan Gourmet Association.
Ingredients
- 1 pound pork belly, at least half-lean approx. 450 grams
- 1 tablespoon Pixian doubanjiang (chili bean paste)
- 1 tablespoon tianmiangjiang (sweet wheat paste)
- 1 tablespoon douchi (preserved black beans)
- 1 tablespoon Chinese light soy sauce (Zhongba preferred)
- 1 teaspoon sugar
- 2 thin leeks, or one fatter, American-style leek (soft inner leaves only), cut vertically into thin strips about 2 inches long
- 8 scallions, cut vertically into slivers about 2 inches long
Instructions
- Bring a pot of water to a boil and add the whole pork belly. Reduce heat and simmer belly around 15 to 20 minutes, until just partially cooked through. Remove pork and allow to cool, then place in the refrigerator for a few hours or the freezer for 1 to 2 hours, which will firm up the meat and make it easier to slice. Slice very thinly, into pieces about 2-3 inches long and 1/8-inch-thick (or even thinner, like a slice of bacon).
- Mix chili bean paste, sweet wheat paste, preserved black beans, soy sauce and sugar in a small bowl.
- Heat a dry wok until hot. Add 2 tablespoons peanut or canola oil, and when wisps of heat begin to rise add the pork. Cook the pork slices, stirring and flipping occasionally, until they just lose their pink color and begin to curl.
- Push the pork to the sides of the wok, leaving a well of fat in the middle. Add the sauce mixture to the fat and cook it briefly before mixing it into the pork. Add the leeks and stir-fry until they are just softened. Add the scallions and stir-fry briefly, until just softened. Remove to a serving plate.
Notes
Boiled pork belly can be frozen until you are ready to make the dish. Partially defrost and slice thinly for the recipe.