Twice-cooked pork
4 servings
90 minutes
Over the time of the existence of the phenomenon of twice-cooked pork, many legends have accumulated explaining the origin of this dish. The most romantic is about the wife of one of the builders of the Great Wall of China: the woman waited for her lover for so long that the meat had to be cooked a second time. There is also a more pragmatic version: boiled pork in China was left as an offering to the spirits of ancestors, but due to the high price of meat, it was subsequently cooked again with the addition of a large amount of pepper. Twice-cooked pork should be fatty, so it is best to take brisket - you can with the skin. It is good if you can find young leeks: their greens have a beany flavor that goes great with pork. However, it can be replaced with regular leeks or green onions.
1
Prepare the necessary ingredients.
2
Put a piece of pork in boiling water. Add ginger, cinnamon, Sichuan pepper, and star anise. Boil for 30 minutes on low heat.
- Pork belly: 400 g
- Ginger: 30 g
- Cinnamon sticks: 1 piece
- Star anise: 1 piece
- Sichuan pepper: 1 teaspoon
3
Then remove the meat, cool it down, and put it in the refrigerator for a couple of hours.
4
Cut the leek and green part into pieces about 5 cm long.
5
Cut the pepper into pieces about 3 cm long.
6
Slice the garlic into thin slices.
- Garlic: 2 cloves
7
Cut the chilled pork into small slices about 3 mm thick.
- Pork belly: 400 g
8
Heat the wok over high heat, add some oil, and fry the pork until golden brown.
- Vegetable oil: 20 ml
- Pork belly: 400 g
9
Then switch the heat to medium, move the meat aside, place the tobanyan sauce at the bottom of the wok, heat for 30 seconds, add garlic, mix it with the paste and fry for another 30 seconds.
- Toban djan (chili bean sauce): 1.5 tablespoon
- Garlic: 2 cloves
10
Increase the heat again, mix everything with the meat, add pepper and onion, sauté for a minute, then pour in soy sauce and wine, add sugar, and mix.
- Green chili pepper: 2 pieces
- Baby leek: 6 pieces
- Soy sauce: 1 tablespoon
- Rice wine: 1 tablespoon
- Sugar: to taste
11
Serve immediately, sprinkled with green onions.
- Spring onion: to taste
