Yu Bo's Twice Cooked Pork
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 3⁄4 lb fresh pork belly
- 2 inches fresh ginger, smashed
- 1 scallion, smashed
- 3⁄4 lb leek, cut diagonally into 1-inch-thick slices (Chinese if you can get them)
- 1 1⁄2 tablespoons chinese chile bean sauce
- 1⁄4 teaspoon cayenne
- 2 teaspoons chinese fermented black beans, soaked in water 10 minutes and drained
- 1 1⁄2 teaspoons hoisin sauce
- 2 teaspoons rice wine or 2 teaspoons medium-dry sherry
- 1 1⁄2 teaspoons dark soy sauce
- 2 tablespoons peanut oil
directions
- Put pork in a 5-quart pot and cover with cold water by 2 inches.
- Bring to a boil, skimming foam as necessary, then add ginger and scallion.
- Reduce heat and simmer, uncovered, until pork is just cooked through and no longer pink inside, about 1 hour.
- Drain in a colander and cool.
- Cut pork crosswise into 1/8-inch-thick slices and pat dry.
- Wash white and pale green sliced leeks in a bowl of cold water, then lift out and drain well. Pat dry.
- If using Chinese leek greens, wash separately in same manner.
- Stir together chile bean sauce, cayenne, black beans, and sweet bean sauce in a small bowl.
- Stir together wine and soy sauce in a small cup.
- Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately.
- Add 1 tablespoon oil, swirling it around wok, and heat until it begins to smoke. Carefully add pork slices (oil will spit) and cook, letting slices lie flat against wok to brown but stirring occasionally, until golden, about 3 minutes.
- Transfer pork with a slotted spoon to a bowl.
- Add remaining tablespoon oil to wok and heat over high heat until it begins to smoke. Add chile mixture and stir-fry 1 minute.
- Return pork to wok and stir-fry until coated with chile mixture.
- Add wine-soy mixture and stir-fry until pork is coated. Add white and pale green parts of either kind of leek and stir-fry until almost crisp-tender, 2 to 3 minutes.
- Add Chinese leek greens if using. Continue to stir-fry until leeks are crisp-tender (and greens are just wilted), about 1 minute.
- Pork can be simmered and drained 1 day ahead. Cool, uncovered, then chill, wrapped in plastic wrap.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">