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Sichuan Chinese · Dinner

Twice-cooked pork

Pork belly gently poached, chilled, sliced paper-thin, then returned to a hot wok with Pixian doubanjiang, sweet wheat paste, douchi, leeks, and green chiles.

About 2 hrTotal
About 1 hr 15 minActive
$$Cost
AdvancedDifficulty
Makes 6 servings
Sichuan twice-cooked pork with thin curled belly slices, leeks, green chiles, scallions, and a glossy fermented chile-bean coating.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 6 servings

  • 2 pounds skin-on pork belly in one slab
  • 6 slices fresh ginger, divided
  • 4 scallions, divided
  • 2 tablespoons Shaoxing wine, divided
  • 1 teaspoon Sichuan peppercorns
  • 2 tablespoons neutral oil
  • 2 tablespoons Pixian doubanjiang, finely chopped
  • 1 tablespoon tianmianjiang sweet wheat paste
  • 1 tablespoon fermented black beans, rinsed and chopped
  • 3 garlic cloves, sliced
  • 2 long green chiles, sliced on the diagonal
  • 2 large leeks, white and light-green parts sliced on the diagonal
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon sugar
  • 4 cups steamed rice

Instructions

  1. Put pork in a pot with half the ginger, 2 scallions, 1 tablespoon Shaoxing wine, and peppercorns. Cover with water, bring just to a simmer, and cook until the center reaches 145°F, 20 to 25 minutes.

  2. Cool pork, then refrigerate 30 minutes until firm. Slice across the slab as thinly as possible, keeping skin, fat, and meat in each piece.

  3. with 1 tablespoon oil. Lay pork in batches and stir-fry until fat renders and slices curl into shallow cups; transfer, leaving 2 tablespoons fat in the wok.

  4. Lower heat. Fry doubanjiang until the oil turns red, then add sweet wheat paste, douchi, remaining ginger, garlic, and remaining Shaoxing for 30 seconds.

  5. Add chiles and leeks and stir-fry until crisp-tender. Return pork with soy and sugar and toss over high heat 1 minute. Add sliced remaining scallions and serve with rice.

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