Here is a great recipe with photos for each step. You will find it hard to go wrong!
What You’ll Need for Chinese Twice Cooked Pork:
- 1 pound of pork belly, sliced thinly after being boiled
- 2 tablespoons red chili soybean paste (also goes by the name gochugaru)
- 2 tablespoons soybean oil
- 2 tablespoons soybean paste
- 1 small thumb size piece of ginger, sliced thinly
- ½ cup sliced green chilis (or use 2 pieces of red chili)
- 1 small bundle of leeks or green onions cut into 2 inch sections (about 2/3-1 cup)
Let’s Make Some Chinese Twice Cooked Pork:
1. Place a wok or a heavy bottom pan over high heat.
2. Add in the soybean paste and red chili soybean paste and allow the oil to oak it up (about 30-45 seconds). Then add the sliced boiled pork belly. Mix together until the pork is coated with the sauce.
3. Add in the ginger and the white part of the green onion (or leeks). Cook together for about 1 minute stirring constantly.
4. Add the chilis and mix for about 30-45 seconds.
5. Take off from heat and then add the green part of the green onion (or leeks).
6. Serve and enjoy!
This recipe serves 2-4 persons depending on appetite.
Notes re Chinese Twice Cooked Pork;
Many of us have been to a Chinese restaurant serving Sichuan style cuisine and this recipe is likely to have been o the menu. Chinese twice cooked pork is an appetizing mix of exotic Asian flavors in a spicy and flavorful sauce and goes well with mixed vegetables as a main dish or side dish. It also tastes great wrapped in lettuce leaves for a satisfying low-carb meal. This is a slightly westernized version of the dish but pretty close to the authentic.