Twice Cooked Pork (回鍋肉)

English

Ingredients

  • 1 pound pork belly (450g, you can also use pork shoulder with a bit of fat)
  • 2 slices ginger
  • 2 tablespoons oil (divided)
  • 1½ tablespoons spicy broad bean paste
  • 2 cloves garlic (sliced)
  • 2 long hot green peppers (seeds removed and cut into 1½ inch pieces)
  • 1 medium leek (split lengthwise, washed thoroughly, and cut in 2-inch pieces)
  • 1 tablespoon shaoxing wine
  • 1 teaspoon soy sauce
  • ¼ teaspoon sugar

Instructions

  1. In a medium pot, bring 2 quarts of water to a boil. Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. Lower the heat and simmer for 30 minutes, until the pork is tender and cooked through. Remove the pork from the pot and run it under cold running water for about a minute. Set aside.
  2. While the pork is cooling, prepare all the other ingredients. Once you are ready to cook (don’t do this in advance, or the pork will dry out), thinly slice the pork belly (slices should be about 1/8 inch thick).
  3. Heat your wok over high heat until just starting to smoke. Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. Turn the heat to medium-low and scoop out the pork. Add another tablespoon of oil to the wok.
  4. Add the spicy broad bean paste to the wok and let it fry in the oil for about 30 seconds to bring out the flavor and color. The color should be red; pay attention to the heat to avoid burning.
  5. Now add the garlic and fry for 30 seconds. Turn the heat to high and add the pork, peppers, and leeks. Stir-fry for a minute. Add the shaoxing wine, soy sauce, and sugar. Stir everything together. Once the leeks and are wilted and the peppers are cooked (while still having a little crunch), it’s ready to serve.

中文

食材

  • 豬肉五花（450克，亦可使用帶點肥的豬肩肉）
  • 生薑兩片
  • 食用油兩湯匙（分開使用）
  • 辣豆瓣醬一又半湯匙
  • 蒜瓣兩顆（切片）
  • 長青辣椒兩根（去籽切成1.5英吋長）
  • 中型韭蔥一根（縱向劈開，徹底清洗，切成2英吋長）
  • 紹興酒一湯匙
  • 醬油一茶匙
  • 糖一分之四茶匙

製作方法

  1. 在中型鍋中煮沸2夸脫水，加入整塊豬五花肉和生薑，再次煮沸。將火調小，慢煮30分鐘，直至豬肉變嫩且煮熟。從鍋中取出豬肉，在冷水下沖洗約一分鐘，放置待用。
  2. 豬肉冷卻時，準備所有其他食材。待烹飪時（切勿提前做此步驟，以免豬肉變乾），將豬五花肉切成約1/8英吋厚的薄片。
  3. 把炒鍋加熱至剛開始冒煙，加入一湯匙油，將豬肉煎至略呈焦糖化，大約90秒。將火調至中低，撈出豬肉。在炒鍋中加入另一湯匙油。
  4. 加入辣豆瓣醬至鍋中，讓其在油中煎30秒，以釋放風味和色澤。顏色應為紅色；注意火候以避免燒焦。
  5. 加入蒜片，煎30秒。將火調高，加入豬肉、辣椒和韭蔥，快炒一分鐘。加入紹興酒、醬油和糖，攪拌均勻。待韭蔥蔫萎，辣椒煮熟（仍需略帶脆度）即可上桌。

Source: thewoksoflife.com