Recipe: Stir-fried twice-cooked pork belly with leek and Sichuan black beans
This dish is hot! I love the contrast of the melt-in-your-mouth pork belly with the heat of the chillies.
Serves 4-6
- 1 x 400g piece boneless pork belly, about 10cm wide
- 100g ginger, sliced
- 2 litres water
- 60g fine salt
Place the pork belly, ginger, water and salt in a heavy-based saucepan and bring to a simmer, then turn off the heat and leave the pork to cool in the liquid.
Remove the pork and place on a plate or tray lined with baking paper, place another piece of baking paper over the pork and another plate or tray on top of that. Weigh the tray with tins of food to press the meat, then refrigerate overnight. The next day, cut the pork into slices 8cm long and 3mm thick, like bacon rashers.
- 2tbs peanut oil
- 2cm knob of ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1tsp chilli flakes
- 1tbs Sichuan black beans
- ½ long red chilli, finely sliced
- ½ long green chilli, finely sliced
- 1 small leek, finely sliced
- 30g bean sprouts, trimmed
- 1.5tbs Shaoxing wine
- 1.5tbs Chinese chicken stock, plus extra if needed
- 1tbs light soy sauce
- 2tbs white sugar
- 30g garlic chives, cut into 3cm lengths
Place a wok over high heat. When it is smoking, add half the peanut oil and stir-fry the pork until golden, then remove and set aside. Add the remaining peanut oil to the wok and stir-fry the ginger and garlic until fragrant. Add the chilli flakes and briefly stir-fry, then add the black beans, chillies, bean sprouts and the leek and cook until soft and wilted. Pour in the Shaoxing wine, stirring to deglaze, then add the stock, soy sauce, sugar and garlic chives. Return the pork to the wok and cook for a minute or two. Add a little more chicken stock if it seems too dry. Finish with two teaspoons of chilli oil and two teaspoons of sesame oil and serve immediately.
Recipe taken from Spice Temple by Neil Perry (reviewed here). Photography by Earl Carter
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