Twice Cooked Pork (Hui Guo Rou)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the pork belly in a pot with enough cold water to cover it.

2. 2

   Add the boiling ginger, scallion, and Sichuan peppercorn to the pot with the pork.

   Kokkens note: These aromatics help to remove any gamey flavor from the pork.

3. 3

   Bring the water to a boil, then reduce the heat and simmer for 20-25 minutes, or until the pork is just cooked through and can be easily pierced with a chopstick.

   Ca. 25 min.

   Kokkens note: Do not overcook the pork at this stage, as it will be stir-fried later.

4. 4

   Remove the pork belly from the pot and let it cool completely on a cutting board.

   Kokkens note: Cooling the pork makes it much easier to slice thinly.

5. 5

   Once cooled, slice the pork belly into very thin, bite-sized pieces, about 2-3mm thick.

   Ca. 10 min.

   Kokkens note: A sharp knife is essential for thin slices. You can partially freeze the pork for 15-20 minutes to make slicing easier.

6. 6

   Heat the rapeseed oil in a wok or large skillet over medium-high heat.

   Ca. 1 min.

7. 7

   Add the sliced pork belly to the hot wok and stir-fry until the edges are slightly curled and crispy, and some of the fat has rendered out, about 3-5 minutes.

   Ca. 4 min.

   Kokkens note: This step is crucial for developing flavor and texture.

8. 8

   Push the pork to one side of the wok, then add the fermented broad bean paste and sweet bean paste to the empty side.

9. 9

   Stir-fry the pastes for about 30 seconds until fragrant and the oil turns red.

   Kokkens note: Cooking the pastes briefly enhances their flavor.

10. 10

    Add the minced garlic and minced ginger to the wok and stir-fry for another 30 seconds until fragrant.

11. 11

    Combine the pork with the sauces and aromatics, stirring well to coat the pork evenly.

    Ca. 1 min.

12. 12

    Add the sliced leek and green bell pepper to the wok.

13. 13

    Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

    Ca. 3 min.

    Kokkens note: Don't overcook the vegetables; they should retain some crunch.

14. 14

    Stir in the soy sauce and Sichuan peppercorn oil.

15. 15

    Toss everything together until well combined and heated through.

    Ca. 1 min.

16. 16

    Serve immediately with steamed white rice.