Twice Cooked Pork

Spicy, fragrant, and numbing pork stir fry. Perfect paired with a bowl of rice and cold beverage.

Prep time: 30 mins
Cook time: 1 hour (20 minutes active)

Ingredients

First cook (Boiling)

• Two strips of lean pork belly in thick sections of about 2 inches wide
• 1/2 Tbsp sichuan peppercorn
• 2 Star anise
• 1 Tbsp Shaoxing cooking wine

Second cook (Stir Fry)

• 3 Cloves garlic cut into thin slices
• 1 Inch section of ginger cut into thin slices or batons
• 3 Jalapeno or serrano peppers cut into slices
• Bunch of green onions with the whites sliced finely and the greens cut into 1 inch sections
• 1/2 Tbsp sichuan peppercorns
• 1/2 tsp MSG
• 1/2 tsp sugar
• 1/2 Tbsp dark soy sauce
• 1/2 Tbsp light soy sauce
• 1 1/2 Tbsp chili bean paste
• 1 Tbsp Black fermented soybeans, slighly chopped
• 1 Tbsp Shaoxing cooking wine

Directions

First cook (Boiling)

1. Combine all incredients in a large pot with water and boil for approximately 15 minutes, or until the pork is cooked through.
2. Remove and place on a quarter pan and place in the freezer until fully cool and firm, but not frozen whatsoever. This can be done in the fridge as well but the freezer is far quicker.

Second cook (Stir fry)

1. Remove pork from the freezer/fridge and slice thinly.
2. Add to a well-heated skillet or wok with no oil and cook until some of the pork is golden and depending on the size of the slices, slightly curled. About 4 minutes. If the pork has released more than desired oil, drain it off until desired amount is remaining.
3. Add peppers, sliced spring onion whites, garlic, sichuan peppercorns, and ginger and cook for about 2 minutes.
4. Add chilli bean paste and black fermented soybeans and cook for about 1 minute
5. Lower heat and deglaze with shaoxing wine
6. Add both soy sauces, sugar, MSG, and remaining green onion sections.
7. Serve with rice