Twice-Cooked Pork

Ingredients

• •1.5 lbs pork belly
• •3 tbsp doubanjiang (spicy bean paste)
• •1 red bell pepper
• •1 green bell pepper
• •4 cloves garlic, minced
• •2 inches ginger, sliced
• •2 scallions, chopped
• •2 tbsp soy sauce
• •1 tbsp sesame oil
• •1 tbsp vegetable oil
• •1 tsp sugar
• •1 cup water

Directions

1. 1Boil pork belly with ginger slices in water for 45 minutes until tender; cool and slice into thin pieces.
2. 2Heat vegetable oil in a wok over medium-high heat and fry pork slices until edges are slightly crispy, about 5 minutes; remove and set aside.
3. 3Add bean paste and minced garlic to the wok, stirring for 1 minute until fragrant.
4. 4Return pork to the wok, add bell peppers, soy sauce, sugar, and sesame oil; stir-fry for 3-4 minutes.
5. 5Add scallions, toss everything together for 1 minute, and serve hot with steamed rice.

💡 Twice-cooked pork works best when pork belly is fully tender before slicing and stir-frying; the second cook is for browning, not tenderness.

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