Twice Cooked Pork

50 min4 servings

Sichuan-style pork belly: poached until tender, sliced thin, then wok-seared with spicy bean paste, garlic, peppers and leek.

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prepBring 2 quarts water to a boil in a medium pot
450 g pork belly	Simmer pork & ginger 30 min until tender	Cool pork under cold water, slice thin	Sear pork in oil over high heat, 90 sec	Add pork, peppers & leek, stir-fry 1 min	Add wine, soy & sugar, cook until crisp-tender
2 slices ginger
1 tablespoon neutral oil (for searing pork)
1 tablespoon neutral oil (for the wok)	Add oil to wok, fry bean paste 30 sec	Fry garlic 30 sec in wok
1 1/2 tablespoons spicy broad bean paste
2 cloves garlic, sliced
2 long hot green peppers, seeds removed, cut into 1 1/2 inch pieces
1 medium leek, split lengthwise, washed, cut into 2-inch pieces
1 tablespoon shaoxing wine
1 teaspoon soy sauce
1/4 teaspoon sugar

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