Pork with Leeks Stir-Fry

Ingredients

• 225 g pork belly (skinless)
• 225 g pork loin
• 1/2 tsp oil
• 1/4 tsp baking soda
• 1/2 tsp cornstarch
• 2 Tbsp oil (divided)
• 1 large leek (cut into 2-inch pieces)
• Salt (to taste)
• 1 Tbsp dou ban jiang
• 1 Tbsp fermented black beans (dou si) (finely chopped)
• 1/4 tsp sugar

Instructions

1. 1

   --- Marinate the pork: ---

2. 2

   I use half pork belly and half pork loin in this recipe. You can use just pork belly or just pork loin if you prefer

3. 3

   Cut the pork into about 1/4-inch thick slices.

4. 4

   If you use pork loin, add oil, baking soda, and cornstarch. Use a chopstick to stir the mixture vigorously for about 30 seconds or so. Set aside and let it marinate for 15 minutes at room temperature

5. 5

   If you use pork belly, you can skip the above step

6. 6

   --- Cooking: ---

7. 7

   Preheat a large skillet or wok over high heat until it is hot. Add the oil and swirl to coat the skillet/wok. Add the leeks and stir fry for about 2-3 minutes or until they are just tender. Season with a pinch of salt. Remove from the skillet to a serving platter and set aside

8. 8

   Wipe the skillet/wok clean and reheat the skillet/wok again over high heat. Add another tablespoon of oil. Spread the pork slices on the pan, preferably in one layer. Divide into two batches if necessary.

9. 9

   Let them cook undisturbed for about 45 seconds or so and then stir fry them for another 30 seconds or so. Remove it from the skillet/wok and put on the same platter as the leeks

10. 10

    Repeat with the second batch of meat. Transfer to the same platter as the leeks again.

11. 11

    To the same wok/skillet, add dou ban jiang and dou si and stir fry for about 30 seconds.

12. 12

    Return the pork and the leeks back into the work/skillet. Add the sugar. Toss everything to combine. Have a taste and season with more salt to suit your taste

13. 13

    --- To serve: ---

14. 14

    Serve immediately while it's still warm