Twice-Cooked Pork with Leek & Capsicum

Name: Twice-Cooked Pork with Leek & Capsicum
Cuisine: China
Ingredients: 3 tablespoons fresh chicken stock; ¼ teaspoon sugar; 1½ teaspoon dark soy sauce; 1½ teaspoon light soy sauce; 1½ teaspoons hot bean paste; 1½ teaspoons sweet bean paste; vegetable oil, for deep-frying; 2 long red chillies, finely sliced; 1 clove garlic, finely chopped; 1½ teaspoons shaoxing; 400 g (14 oz) piece of boneless pork belly; 1 red capsicum (pepper), cut into julienne; 1 leek, cut into julienne

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is a truly delicious Sichuan-inspired dish. The pork belly is twice-cooked, rendering it melt-in-the-mouth tender. It’s one of my favourite Sichuan dishes and it can be enhanced by stir-frying some slices of firm tofu with the pork. If you want to try it with the tofu, just add it to the wok when you add the leeks.

Ingredients

400 g (14 oz) piece of boneless pork belly
1 leek, cut into julienne
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Asia
China
Sichuan
Main course

Method

In a medium pot, boil enough water to cover the pork. Add the pork to the boiling water, reduce the heat and cook at a bare simmer for 30 minutes, or until the meat is tender. Drain, let it cool, and then cut it into very fine slices.

Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the pork in batches for just long enough to slightly c