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 some fat on (a single piece, not sliced)
- 1 bottle of sweet apple cider (approx. 350ml)
- 2 clove of garlic, minced
- 1 inch of ginger, sliced
- 3 star anise
- 12 cloves
- 1 cinnamon stick
- 10 Sichuan peppercorns, crushed
For the stir fry:
- cooked pork belly or pork shoulder, thinly sliced
- 50g bacon, sliced
- 100g leek (approximately), sliced
- 1/2 capsicum, sliced
- 1 tsp chili soybean paste (or to taste). I use the ‘pi xian’ brand 郫县红油豆瓣酱
- 2 tsp sweet soybean paste (or to taste)
- 1 tbsp. Chinese cooking wine
- 1 tsp sesame oil
- cooking oil
- In a pot large enough to cover the whole piece of pork, add pork and all the ingredients for the brine; top 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 (remaining heat will continue to cook the pork); chilled in fridge or overnight in brine.
- Before cooking, slice the pork into very thin slices; the pork should ideally be pink (just cooked); if it is undercooked, don’t worry, we are going to stir fry the pork.
- In a frying pan, bring some cooking oil to high heat, add leek and bacon; stir fry until aromatic; add chili soybean paste, sauté until aromatic; add sweat soybean paste and cooking wine, stir to combine; add pork slices, stir to combine and make sure all the pork slices are coated with sauce; add capsicum and sesame oil, toss & it is ready to serve.