Twice-Cooked Pork Belly
This twice-cooked pork belly is so delicious and packed with flavors. The thin slices pork belly is cooked twice and stir-fried with savory, lightly sweet Sichuan fermented bean sauce.
Soak the Chinese fermented black beans (Douchi) in hot water for 15-30 minutes and rinse them a few times. Set aside.
Place the pork belly in a large saucepan, cover with water then bring to a boil. Reduce the heat then simmer until cooked through. This step should take about 20 minutes.
Remove the pork belly from the heat, pierce the meat with a fork to clear up some extra liquid from the meat.
Let the meat cool down then transfer to a fridge for several hours or up to overnight.
Before cooking, cut the pork belly into thin slices.
Heat the oil over high heat, add the pork belly, reduce the heat to medium and stir fry until lightly crisp and slightly curled.
Push the pork belly to the side of wok then add the spicy broad bean paste into the wok until fragrant
Add the sweet fermented bean sauce and Chinese fermented black beans into a wok, stir fry for a few seconds then mix everything, including pork belly together.
Add sugar, soy sauce, scallions, red chili peppers, and stir fry until all ingredients are coated with sauce and cooked.
Remove from the heat. Serve and enjoy!
Calories: 498kcalCarbohydrates: 4gProtein: 10gFat: 49gSaturated Fat: 17gCholesterol: 61mgSodium: 295mgPotassium: 157mgFiber: 1gSugar: 3gVitamin C: 1mgCalcium: 4mgIron: 1mg