About This Recipe:
This twice cooked pork belly with leeks recipe is one of my favorite Sichuan dishes. Even though it is not nearly as famous as Mapo tofu or Kung Pao chicken, it is so delicious and easy to make. The pork belly is literally cooked twice- first boiled, and then browned. It might sound strange to boil the pork first, but it gives the pork a great texture. If you have not cooked with leeks before, make sure to thoroughly wash each individual piece as they are usually super gritty. Definitely give this underdog dish a try!
Enjoy!
Ingredients (4 servings)
-1 lb thinly sliced pork belly, cut into 2 inch pieces
-2 large leeks, cleaned and sliced
-2 garlic cloves, minced
-2 tbls black bean chili sauce
-1 tbl rice wine vinegar
-1 tsp soy sauce
-1 tsp sesame oil
-1/2 tsp sugar
-Vegetable oil
-4 cups cooked jasmine rice
Instructions (30 minutes)
1. In a large pot, add in the pork belly and fill with water. Bring to a boil and then simmer on low heat for about 8 minutes until fully cooked. Drain and transfer the pork belly to a dish.
2. In a pan over high heat, add in 1-2 tbls of vegetable oil and sear the pork for 2-3 minutes until lightly browned. Then add in the leeks and garlic, and stir for another 2-3 minutes.
3. Mx in the remaining ingredients- the chili sauce, vinegar, soy sauce, sesame oil, and sugar, and continue cooking for another few minutes until the leeks are tender.
4. If you want extra sauce, add in 1/4 cup of water and simmer. Serve with jasmine rice.
The Corporate Cookbook 