Twice-cooked Pork Belly Stir Fry - Chef Recipe by Louis Tikaram

Ingredients

500 g pork belly
1 knob ginger, sliced
2 tsp oil
1 Tbs chilli bean paste
1 Tbs fermented black beans
3 cloves garlic, crushed
1 leek, sliced into 2cm diamonds
2 long red chillies, sliced into 2cm diamonds
1 tsp light soy sauce
1 tsp Shaoxing cooking wine
1 pinch sugar

Method

Place pork belly and ginger into a medium saucepan. Cover with water and bring to the boil. Turn down the heat and leave to simmer for 30 minutes.

Drain the pork then put it into a bowl of cold water. Once it’s cool enough to touch, slice thinly.

Heat the wok over high heat then add oil and pork belly slices.

Stir constantly to sear the meat. Once it lightly browns, transfer to a plate but leave all the oil in the wok.

Turn the heat to low. Add chilli bean paste, fermented black beans and garlic to the oil. Sizzle for 30 seconds or so.

Turn up the heat to high. Put the pork slices back into the wok. Add leek, fresh chilli, Shaoxing rice wine, soy sauce and sugar. Stir fry until the leek and chilli start to wilt though still have some good crunch.

Remove from heat and serve with rice.

Recipe provided by Stanley