Twice-Cooked Pork
Thick slices of pork belly are gently simmered, chilled, then seared until edges caramelize and tossed in a savory-spicy sauce with crisp vegetables. The two-stage cooking gives tender meat with a teeth-catching char and bright, punchy flavors.
1 lb pork belly, skin removed
4 cup water
3 slice ginger
3 stalk scallion, white parts separated from greens, greens reserved
2 tbsp soy sauce
1 tbsp shaoxing wine
1 pinch salt
2 tbsp vegetable oil
1 tbsp doubanjiang, chili bean paste
3 clove garlic, thinly sliced
1 green bell pepper, cored and sliced into 1/2-inch strips
1 red bell pepper, cored and sliced into 1/2-inch strips
1 stalk leek, white and light green cut into 1-inch pieces
1 tsp dark soy sauce
1 tsp sugar
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp cornstarch, optional, for slight gloss
2 tbsp water, for sauce
1 bunch scallion greens, chopped for garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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