Double Cooked Pork Recipe
Are you looking for a new way to prepare pork belly? This twice-cooked pork will offer a unique experience. The meat is tender and juicy, with a crispy, slightly charred exterior and a sweet, tender interior. The balance of fat and lean meat creates a rich, flavorful, and spicy dish that's loved by many.
INGREDIENTS
- 500g Pork Belly
DIRECTIONS
Preparation:
Gather all the ingredients.
Boil the pork belly with some cooking wine and 2 slices of ginger until you can easily pierce it with chopsticks, then remove it from the water and soak it in cold water.
Tip:
After boiling, immediately soak the pork belly in cold water to quickly lower the temperature. This helps prevent the meat from drying out and keeps it tender and juicy.
Prepare the Green Peppers:
Wash and slice the 6 green peppers.
Prepare the Garlic and Ginger:
Wash and finely chop the 3 garlic cloves and 3 slices of ginger.
Slice the Pork Belly:
Once cooled, slice the pork belly into thin pieces.
Stir-Fry the Pork Belly:
Heat oil in a pan and stir-fry the pork belly until both sides are golden brown. Then add the chopped ginger, garlic, and 1 tablespoon of Doubanjiang. Continue to stir-fry until fragrant and well-seasoned.
Tip:
Make sure to brown the pork belly on both sides before adding the ginger, garlic, and Doubanjiang for maximum flavor.
Add the Green Peppers:
Once the pork belly is fragrant and well-seasoned, add the sliced green peppers and stir-fry until cooked.
Add the Carrots and Season:
Add 8g of carrot slices and stir-fry until tender. Then, add 1 tablespoon of chicken bouillon, stir well, and remove from heat.
Tip:
You don’t need to add too much carrot; if you don't have any, you can skip it.
Enjoy:
Your delicious twice-cooked pork is ready to serve!