Twice Cooked Pork (Hui Guo Rou)
Serves 4
Ingredients
Method
1 lb Pork Belly, Thinly Sliced
2 tbsp Vegetable Oil
1 Leek, Sliced
1 Green Bell Pepper, Thinly Sliced
2 Garlic, Minced
1 tbsp Doubanjiang (spicy Fermented Bean Paste)
1 tbsp Hoisin Sauce
1 tbsp Soy Sauce
1 tsp Sugar
Bring a pot of water to a boil and add the pork belly slices. Cook for 5-7 minutes, or until the pork is cooked through. Remove the pork from the water and set aside to drain and cool.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the cooked pork belly slices and stir-fry for 2-3 minutes, or until they start to become crispy.
Add the leek, green bell pepper, and garlic to the wok. Stir-fry for an additional 2-3 minutes, or until the vegetables are tender.
Stir in the doubanjiang, hoisin sauce, soy sauce, and sugar. Cook for another 2 minutes, or until the sauce has thickened and coated the pork and vegetables.
Serve the Sichuan Double-Cooked Pork Slices hot with steamed rice.