Sichuan Twice-Cooked Pork
Cecilia Chiang, Lisa Weiss, The Seventh Daughter: My Culinary Journey from Beijing to San Francisco - January/February 2012
Adapted from The Seventh Daughter: My Culinary Journey from Beijing to San Francisco by Cecilia Chaing with Lisa Weiss.
For 4 to 6 servings
- 1 1/2-lb. piece pork belly, skin on or off and as lean as possible
- 1 2" piece ginger, lightly smashed
- 2 Tbsps. peanut oil
- 4 cloves garlic, thinly sliced
- 2 green onions, green parts only, halved lengthwise and cut into 2" pieces
- 1 tsp. black bean sauce
- 1/4 tsp. chile oil (see note below)
- 1/4 tsp. soy sauce
- 1 1/2 leeks, white parts only, quartered lengthwise and cut crosswise into 2" pieces
- 1 red bell pepper, seeded, ribs removed, and cut into 1" dice
Place pork in a medium saucepan; cover with water by 1"; bring to a boil; cook 2 minutes; remove from heat; drain pork in a colander; rinse well under cold running water; rinse out pan; return pork to pan; add ginger; cover with water by 1"; bring to a boil; reduce heat to medium-low; simmer 45 minutes; remove from heat; let pork sit in liquid 15 minutes.
Remove pork from pan; place in large bowl; discard liquid; cover pork with plastic wrap; refrigerate until firm and thoroughly chilled.
Using a sharp knife, cut pork in half crosswise; cut into 1/8"-thick slices; reserve.
Heat a wok over high heat until very hot; add oil; swirl around pan; add pork slices; cook, stirring constantly, until coated with oil; add garlic, green onion, black bean sauce, chile oil, and soy sauce; stir well; cook, stirring, 1 minute; add leeks; cook 1 1/2 minutes; add bell pepper; cook 30 seconds; remove from heat; reserve (keep warm).
To serve, place pork mixture on a serving platter; serve family-style.
What to drink: beer
Chef’s Note: To make chile oil, heat 3/4 cup peanut or corn oil with 1/4 cup Asian sesame oil in a small heavy saucepan over medium heat; cook until an instant-read thermometer registers 250°F (3 to 4 minutes); add 1/4 cup crushed red pepper flakes; remove from heat (should be foaming slightly); stir; cover; let stand at room temperature 2 hours or up to overnight; strain through a fine-mesh strainer into a clean glass or plastic container; discard red pepper flakes; cover oil; store in cool dark place.