This twice cooked pork is aromatic, juicy and can be seriously spicy. My friends told me, as they walked down to my house for dinner, they could smell the cooking from the top of the street. This dish is so tasty and satisfying with a bowl of rice, or a few freshly steamed ‘Man Tou’ (plain steamed buns).
I have posted the ‘Man Tou’ recipe here.
Recipe is as follow:
For the brine:
- 500g pork belly (or pork shoulder with fat on, which is what I used )
- 1 bottle of sweet apple cider (approx 350ml)
- 3 star anise
- 12 cloves
- 1 cinnamon stick
- 2 clove of garlic, minced
- 1 inch of ginger, bashed
- 10 sichuan pepper corns, crashed
- 10 coriander seeds, crashed
For the stir fry:
- 50g bacon, sliced
- 50g leek (approximately), sliced
- 1/2 onion, sliced
- 1/2 capsicum, sliced
- 1 tsp chili soy bean paste (use more if you like it spicy)
- 2 tsp sweetened soy bean paste
- 1 tbsp Chinese cooking wine
- 1 tsp sesame oil
- Cooking oil
- In a pot large enough to cover the whole piece of pork, add all the ingredients for the brine; top up with water; bring the brine to boil; then simmer for 10 minutes at the lowest setting possible; turn off the heat and leave it on the stove until cool; store in fridge overnight with a lid on.
- Before cooking, slice the pork into very thin strips; the pork should ideally be pink (just cooked); if it is under cooked, don’t worry, we are going to stir fry the pork.
- In a frying pan, bring some cooking oil to high heat, add onion, leek and bacon; stir fry until aromatic; add chili soy bean paste, stir to combine; add pork, stir to combine; add sweeten soy bean paste; stir to combine thoroughly to make sure all the pork slices are well coated with sauce; add capsicum, cooking wine, sesame oil, stir fry for a minute & it is ready to serve.