Twice Cooked Pork
Pork belly simmered, sliced and stir fried with leek and fermented bean paste until the edges curl.
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Per serving
604 kcal
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Instructions
Step 1: Simmer the pork belly whole with ginger and spring onion for twenty five minutes, then cool.
Step 2: Slice the cooled belly as thinly as you can.
Step 3: Dry fry the slices in a hot wok until the fat renders and the edges curl.
Step 4: Push the pork aside and fry the doubanjiang and sweet bean sauce in the rendered fat.
Step 5: Add the leek and pepper and toss for two minutes.
Step 6: Season with soy sauce and sugar and serve immediately with rice.
Ingredients
Quantities update automatically for 4 servings.
- 600 gPork belly — in one piece
- 2 wholeLeek — sliced diagonally
- 1 wholeBell pepper — sliced
- 2 tbspDoubanjiang
- 1 tbspSweet bean sauce
- 1 tbspSoy sauce
- 20 gGinger — sliced
- 2 wholeSpring onion
- 1 tspSugar
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 604 kcal
- Protein
- 26.8 g
- Carbohydrates
- 12.4 g
- Fat
- 50.2 g
- Saturated fat
- 18.6 g
- Fibre
- 2.4 g
- Sugar
- 5.6 g
- Sodium
- 1080 mg
These figures are estimates for general information only and are not medical or dietary advice.