At the Table

Hui Guo Rou: Twice-Cooked Pork

By: Hannah Lee Leidy
Photo by Jonathan Boncek

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Serves 6

  • 2 pounds pork belly, skin-on , Kosher salt and freshly ground Sichuan peppercorns
, 2¼ teaspoons dark soy sauce
,4 tablespoons doubanjiang
,2 tablespoons sweet flour paste
, 2 tablespoons sugar
, 2 leeks
, 4 tablespoons canola oil
, 2 tablespoons fermented black beans , ¼ cup shaoxing wine
, Garnish: Sliced scallion greens |Plan ahead: The pork needs to be seasoned a day before you plan to serve it.
  1. Slice pork belly crosswise into two equally sized pieces. Season well with salt and Sichuan peppercorn, then transfer to a large zip-top bag and refrigerate overnight, turning a couple of times.
  2. The following day, bring a large pot of water to a simmer. Add meat and return water to a simmer, then reduce heat until water is barely bubbling. Cook until pork belly is tender when pierced with a skewer, about 1½ to 2 hours. Remove meat from water and transfer to refrigerator until completely cooled. Slice like thick-cut bacon and set aside.
  3. Whisk together dark soy sauce, doubanjiang, sweet flour paste, and sugar; set aside. Remove tough green ends from leeks; slice remaining stalks diagonally into 1½-inch- thick pieces. Wash well in ice cold water, then dry thoroughly.
  4. Add canola oil to a wok or large cast-iron skillet over high heat. When oil is hot, add pork belly slices, being careful not to crowd the pan, and cook until browned and crisp. (Watch out, as the pork will splatter while cooking.) Flip and cook until browned on both sides.
  5. Add leeks and stir fry until lightly wilted. If pork belly has rendered too much fat, pour a little off—you want about 2 tablespoons in the bottom of the wok. Push pork and leeks to the side and add 3 tablespoons of soy sauce mixture. Cook briefly, then add fermented black beans and toss together so everything is coated in sauce. Add shoaxing wine, stirring briefly to deglaze pan. Serve on a platter and garnish with scallions.

From Loud Hot Vibes.

  • Recipe from David Schuttenberg, Kwei Fei, Charleston

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