Twice Cooked Pork

Ingredients

• 300 g pork belly
• Sichuan peppercorn
• 1 small thumb ginger
• water to cover
• 2 green onions
• 1 tbsp. shaoxing wine
• 1 small bunch garlic sprout ( , 3-4 ones, end removed and cut into pieces)
• 2 fresh green chili pepper
• 1 tsp. cooking oil
• 1/2 thumb ginger ( , sliced)
• 1 green onion
• 2 garlic cloves ( , sliced)
• 1 tbsp. broad bean paste: doubanjiang
• 2 tsp. dou-chi: fermented black beans
• 1 tbsp. light soy sauce
• 1/2 tsp. sugar

Instructions

1. 1

   Place pork belly in a large pot with enough cold water to cover. Add 2 green onions, ginger, sichuan peppercorn and Shaoxing wine. Bring to boil and simmer for 25 to 30 minutes. If you are cooking a larger amount, cut the pork belly into 15cm sections. Transfer out and set aside to cool down. Then cut the pork belly into 1mm thick slices.

2. 2

   Cut the garlic sprouts and leaves into 1.5-inch sections. Cut green peppers, chop the ginger, garlic, and green onions. Roughly chop dou-chi too.

3. 3

   Heat up around 1 teaspoon of oil in a wok (not too much, otherwise the dish might be over greasy), and fry the pork belly for around 1-2 minutes (Note 2)until they begin to lose oil and are slightly brown and curled.

4. 4

   Transfer the pork slices out and leave oil only, fry doubanjiang over slow fire until the oil turns red. Add ginger, garlic, and scallion until aroma. Place dou-chi, fry for another half minute. Keep slow fire when adding the seasonings.

5. 5

   Return pork slices and give a big stir fry to combine well. Add garlic sprouts, green peppers, and sugar, and pour in light soy sauce over the edge of the wok. Give everything a big stir fry to mix well. This process should be fast so the freshness won't be killed.

6. 6

   Serve with steamed rice.