Twice-Cooked Pork Belly with Leeks and Chilli Bean Paste
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Ingredients
- 500 g pork belly slices
- 2 leeks, sliced
- 2 tbsp doubanjiang (chilli bean paste)
- 3 garlic cloves
- 15 g fresh ginger, sliced
- 1 tbsp dark soy sauce
- 1 tsp caster sugar
- 1 tbsp chinese rice wine
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 610 kcal
- Protein
- 19.9 g
- Carbohydrate
- 6.3 g
- of which sugars
- 3.6 g
- Fat
- 55.3 g
- of which saturates
- 18.2 g
- Fibre
- 2.2 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the pork belly slices in a pan of water with half the fresh ginger, bring to the boil and simmer for 20 minutes, until just cooked through with no pink remaining.
- 2
Drain the pork, pat dry and leave to cool slightly, then slice thinly.
- 3
Heat the groundnut oil in a wok and fry the pork slices for 3 minutes, until the edges curl and turn golden, then lift out.
- 4
Add the garlic, remaining ginger and doubanjiang to the wok and fry for 1 minute until fragrant and the oil turns red.
- 5
Add the leeks and stir-fry for 3 minutes until just softened but still with some bite.
- 6
Return the pork to the wok with the dark soy sauce, caster sugar and chinese rice wine, and toss everything together for 2 minutes until glossy.
- 7
Serve immediately with steamed rice.
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