Twice-Cooked Pork with Leeks and Fermented Bean Sauce

Twice-Cooked Pork with Leeks and Fermented Bean Sauce

This is the classic that Sichuan home kitchens are proud of: pork belly boiled until tender, then sliced and fried until the fat crisps and the edges caramelize, and tossed with leeks and a salty, savory bean sauce. It is a project, but each step is simple, and the result is deeply satisfying. Serve it with plain steamed rice.

You need

• 1 pound (450 g) skin-on pork belly, in one piece
• 4 slices fresh ginger
• 2 scallions, white parts smashed, green parts reserved
• 1 tablespoon Shaoxing rice wine
• 2 leeks, white and light green parts, cut into 2-inch (5 cm) lengths and halved
• 2 tablespoons neutral oil
• 1 tablespoon doubanjiang (fermented broad bean chili paste)
• 1 tablespoon fermented black beans, rinsed and roughly chopped
• 1 tablespoon sweet bean sauce or hoisin
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1 clove garlic, thinly sliced
• 1 teaspoon Chinkiang black vinegar

Method

1. Place the pork belly in a pot with cold water to cover, add the ginger, the smashed scallion whites and the Shaoxing wine. Bring to a boil, then lower to a gentle simmer for 25 minutes, until a skewer slides through with little resistance. The pork should be firm but not falling apart.
2. Lift the pork out and let it cool for 10 minutes. Pat dry, then slice into thin pieces about 1/8 inch (3 mm) thick. Thin slices give more crisp, caramelized surface.
3. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil and the pork slices in a single layer. Fry without moving for 2 to 3 minutes, until the fat renders and the edges curl and brown. Flip and cook 1 minute more. Transfer to a plate.
4. Pour off all but about 1 tablespoon of fat. Lower the heat to medium, add the doubanjiang and black beans, and stir-fry for 30 seconds, until the oil turns red and smells rich.
5. Add the garlic and the leeks. Stir-fry 2 minutes until the leeks soften at the edges but still hold their shape.
6. Return the pork to the pan with the sweet bean sauce, dark soy and sugar. Toss over medium-high heat for 1 to 2 minutes, until glossy and everything is coated.
7. Splash in the black vinegar, scatter with the reserved scallion greens, and serve hot with rice.