Twice-cooked pork
1/2 lb boneless pork belly, with skin
6 baby leeks, or Chinese leaf garlic, trimmed, sliced diagonally
2 tbsp oil
1 tbsp douban jiang (Sichuan chili bean paste)
1 tsp sweet fermented sauce
2 tsp fermented black beans, rinsed and drained
1/2 tsp dark soy sauce
1/2 tsp sugar
a few slices of fresh red chili or bell pepper for color (Dan's note: you can put in a whole bunch of red bell pepper, it's good too)
Boil/simmer pork until just cooked through, about 20 min. Fridge for several hours to cool. Slice it thin (each slice having a little skin on it).
Saute pork slices until slightly curved and some fat has melted out. Add douban jiang, then sweet fermented sauce and black beans, then add soy sauce, sugar, and salt to taste. Add leeks and pepper and stir fry until just cooked and serve.
Source: Every Grain of Rice by Fuchsia Dunlop
1/2 lb boneless pork belly, with skin
6 baby leeks, or Chinese leaf garlic, trimmed, sliced diagonally
2 tbsp oil
1 tbsp douban jiang (Sichuan chili bean paste)
1 tsp sweet fermented sauce
2 tsp fermented black beans, rinsed and drained
1/2 tsp dark soy sauce
1/2 tsp sugar
a few slices of fresh red chili or bell pepper for color (Dan's note: you can put in a whole bunch of red bell pepper, it's good too)
Boil/simmer pork until just cooked through, about 20 min. Fridge for several hours to cool. Slice it thin (each slice having a little skin on it).
Saute pork slices until slightly curved and some fat has melted out. Add douban jiang, then sweet fermented sauce and black beans, then add soy sauce, sugar, and salt to taste. Add leeks and pepper and stir fry until just cooked and serve.
Source: Every Grain of Rice by Fuchsia Dunlop
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