The Twice Cooked Pork My Dad's Made 100,000 Times

Ingredients

• 2 ounce carrot
• 4 oz dried tofu
• 0.5 ounce onion
• 0.5 ounce dried chili pepper
• 2 clove garlic
• 2 ounce green onion white
• 8 ounce cabbage
• 13 ounce pork belly
• 6 cup hot water
• 1 tablespoon oil
• 1 tablespoon cooking wine
• 1 teaspoon sesame oil
• 1 tablespoon ground bean sauce
• 1 tablespoon oyster sauce
• 2 teaspoon hoisin sauce
• 2 teaspoon light soy sauce
• 1 tablespoon sugar
• 0.5 teaspoon doubanjiang
• 1 teaspoon cornstarch
• 1 tablespoon water

Instructions

1. 1

   Prep vegetables: Peel the carrot. Cut into small chunks. Lay each piece flat and cut into 1/4-inch thick slices.

2. 2

   Prep sauce: In a small bowl, combine the ground bean sauce, oyster sauce, hoisin sauce, light soy sauce, sugar, and doubanjiang. Mix until thoroughly combined. Taste and adjust as needed.

3. 3

   Parboil pork belly: Add the hot water to a wok with the heat on high.

4. 4

   Cook vegetables: Strain out any scum or fat left in the water.

5. 5

   Cut pork belly: Remove the pork belly from the cold water and pat dry with paper towels.

6. 6

   Stir fry ingredients: Heat the wok on high, roughly 1 minute.