Emulsifier Free Twice-Cooked Pork Hui Guo Rou
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Learn more āIngredients
4 servings
For the pork
- 1 Ā½ lb skin-on pork belly, in one piece
- 3 slices fresh ginger
- 2 scallions, cut into 2-inch pieces
- 1 tbsp shaoxing rice wine
For the stir-fry
- 2 tbsp doubanjiang (spicy fermented bean paste)
- 1 tbsp fermented black beans (douchi), roughly chopped
- 1 tbsp shaoxing rice wine
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 2 tbsp neutral oil (such as vegetable or canola oil)
- 3 stalks leek, white and light green parts only, cut into 1 Ā½-inch pieces
- 2 cups green cabbage, cut into 1 Ā½-inch pieces
- 1 tsp toasted sesame oil
Instructions
- 1
Place the pork belly in a large pot and cover with cold water by 2 inches. Add the ginger slices, scallion pieces, and 1 tbsp Shaoxing rice wine. Bring to a boil over high heat, then reduce to a steady simmer and cook for 25ā30 minutes, until a chopstick or skewer slides through the thickest part of the meat with moderate resistance ā the pork should be just cooked through but still firm enough to slice cleanly. Transfer the pork belly to a cutting board and let it cool for 20ā30 minutes, until cool enough to handle. Discard the poaching liquid, ginger, and scallions.
- 2
Once the pork belly is cool, slice it crosswise into pieces about 1/8-inch thick. The slices should be thin enough to curl when stir-fried but thick enough to hold together.
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