Twice cooked pork
Souped Up Recipes · ♥ 1.5K likes · 57.8K views · 5 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 l water
- 3 slices ginger
- 2 whole scallion
- ½ tbsp Sichuan peppercorns
- 2 tbsp Chinese cooking wine
- 1 lb pork belly
Put water, ginger, scallion, Sichuan peppercorns, cooking wine and the pork belly in a stock pot.
- garlic sprout
- green and red chillies
- garlic
Bring to a boil on high, drop to low and simmer 25 minutes.
Garlic sprouts and substitutes
Remove the pork, rinse under running water to cool, slice one eighth of an inch thick.
Stir the slices in a hot wok over medium heat a few minutes until fat renders; pour off some fat.
- 1 tsp fermented black beans
- 1 tsp sweet flour sauce
- 1½ tbsp Sichuan doubanjiang
Add garlic, ginger, chillies, the white of the garlic sprout, fermented black beans, sweet flour sauce and doubanjiang; stir over medium until fragrant.
- 1 tbsp soy sauce
- 1½ tbsp Chinese cooking wine
Add soy sauce and cooking wine down the side of the wok, toss a couple of minutes.