Sichuan Twice-Cooked Pork Belly with Garlic Sprouts

What you need

• 450 g (1 lb) pork belly, skin removed, in one piece
• 3 slice fresh ginger, thick slices
• 2 scallions, cut in half
• 1 tbsp Shaoxing wine
• 450 g (1 lb) garlic sprouts, cut into 5 cm (2 in) pieces; leeks work if sprouts are unavailable
• 1 tbsp Pixian doubanjiang
• 1 tsp sweet bean sauce
• 1 tsp sugar
• 1 tbsp neutral oil

Method

Restated from the original video

1. 1

   Put the pork belly, ginger, scallions and Shaoxing wine in a pot and cover with cold water.

2. 2

   Bring to a boil over medium-high heat, then lower the heat and simmer for 25 min. The pork is done when a chopstick slides in easily and no pink remains in the center, at least 63 °C (145 °F).

3. 3

   Lift the pork out and rinse off any scum. Pat dry, wrap and freeze for 30-40 min until firm enough to slice thinly.

4. 4

   Meanwhile, mix the sweet bean sauce with 1 tbsp of water in a small bowl.

5. 5

   Cut the pork across into slices about 3 mm (1/8 in) thick.

6. 6

   Heat a wok over medium heat, add the oil and then the pork slices. Stir-fry until the fat runs out and the edges curl and brown, about 5 min.

7. 7

   Push the pork to the side. Add the doubanjiang, the diluted sweet bean sauce and the sugar to the cleared space and stir until the oil turns red, about 30 seconds.

8. 8

   Turn the heat to high and toss everything together for 15 seconds to coat the pork.

9. 9

   Add the garlic sprouts and toss until they wilt but are still bright green, 30-60 seconds.

10. 10

    Serve at once.

Imported from asiancookingmom.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.