Twice-Cooked Pork

By Florence Fabricant

Total Time
3 hours
Rating
4(61)
Comments
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Featured in: The New Chinese: It's Hotter; Sichuan Cooks Relight The Fire

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Ingredients

Yield:4 servings
  • 2pounds pork belly (fresh unsmoked bacon), in one piece
  • 12scallions, trimmed
  • 6slices fresh ginger ¼ inch thick
  • 1tablespoon salt
  • 3tablespoons peanut oil
  • 2tablespoons finely chopped garlic
  • 1tablespoon finely chopped fresh ginger
  • 1½tablespoons chili paste with soybeans (sold in Chinese groceries)
  • 1tablespoon rice wine or dry sherry
  • 1tablespoon soy sauce (preferably thin)
  • 2teaspoons sugar
  • 1teaspoon Sichuan peppercorns (sold in Chinese groceries), ground in a mortar
  • 1tablespoon cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1306 calories; 131 grams fat; 46 grams saturated fat; 0 grams trans fat; 61 grams monounsaturated fat; 16 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 23 grams protein; 707 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1½ to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.

  2. Step 2

    Slice remaining scallions lengthwise, then in 3-inch pieces.

  3. Step 3

    Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.

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Ratings

4 out of 5
61 user ratings
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Comments

Someone

The conventional dish has a mixture of three kinds of bean sauce: Pixian Doubnajiang - an aged fermented paste of fava beans and chili Tian Mian Jiang - a sweet wheat paste Douchi - fermented black beans This is what gives the authentic taste (but it doesn't have to be authentic to be tasty :)

Mark

I made this tonight because I like some of the flavoring elements in this recipe better than my most recent version. But there are changes that I recommend. 1-2 leeks instead of scallions. Second, 1 lb pork belly is sufficient and it only needs a 30 minute poach (not 2 hours). The chili paste with soybeans is important but it can be quite successfully replaced with Gochujang.

chicagoan

I made this with half pork, half shitake mushrooms, each cooked separately and added at the end. It was terrific.

C.A.

This recipe has unnecessary steps that can easily be avoided. The pork belly is already soft, so no need to cook that long. I do 30 min and it is more than enough. Also no need to put anything into the water. Chinse bean paste is very very pungent. Any kind of subtle taste you add to the pork by using ginger and scallion will be covered up by a stong bean paste taste. The very important thing to do is to make sure you stir fry it NOT sauteeing. Use wok and high heat and DO NOT overcrowd it

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