Twice Cooked Pork

Ingredients

• 300 g pork belly
• Sichuan peppercorn
• 1 small thumb ginger
• water to cover
• 2 green onions
• 1 tbsp. shaoxing wine
• 1 small bunch garlic sprout ( , 3-4 ones, end removed and cut into piece s)
• 2 fresh green chili pepper
• 1 tsp. cooking oil
• 1/2 thumb ginger ( , slice d)
• 1 green onion
• 2 garlic clove s ( , slice d)
• 1 tbsp. broad bean paste: doubanjiang
• 2 tsp. dou-chi: fermented black beans
• 1 tbsp. light soy sauce
• 1/2 tsp. sugar

Instructions

1. Place pork belly in a large pot with enough cold water to cover. Add 2 green onions, ginger, sichuan peppercorn and Shaoxing wine. Bring to boil and simmer for 25 to 30 minutes. If you are cooking a larger amount, cut the pork belly into 15cm sections. Transfer out and set aside to cool down. Then cut the pork belly into 1mm thick slices.
2. Cut the garlic sprouts and leaves into 1.5 inch sections. Cut green peppers, chop the ginger, garlic, and green onions. Roughly chop dou chi too.
3. Heat up around 1 teaspoon of oil in a wok (not too much, otherwise the dish might be over greasy), and fry the pork belly for around 1 2 minutes (Note 2)until they begin to lose oil and are slightly brown and curled.
4. Transfer the pork slices out and leave oil only, fry doubanjiang over slow fire until the oil turns red. Add ginger, garlic, and scallion until aroma. Place dou chi, fry for another half minute. Keep slow fire when adding the seasonings.
5. Return pork slices and give a big stir fry to combine well. Add garlic sprouts, green peppers, and sugar, and pour in light soy sauce over the edge of the wok. Give everything a big stir fry to mix well. This process should be fast so the freshness won't be killed.
6. Serve with steamed rice.