A Cantonese interpretation of the classic Sichuanese twice-cooked pork. Pork belly is first parboiled until tender, then sliced and pan-fried with vegetables and aromatic bean sauce for both tender texture and delicious browning.
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1
Prepare all ingredients: peel and slice carrot into thin slices about 1/4-inch thick, slice dried tofu thinly, cut onion into chunks, seed and chop dried chili pepper with kitchen shears, peel and thinly slice garlic cloves, separate and cut green onion whites into roughly 2-inch segments, remove cabbage core, rinse, cut into chunks and hand-tear into smaller pieces.
2
Make the sauce: combine 1 tbsp ground bean sauce, 1 tbsp oyster sauce, 2 tsp hoisin sauce, 2 tsp light soy sauce, 1 tbsp sugar, and 0.5 tsp homemade doubanjiang in a bowl (adjust spice to taste), and mix thoroughly.
3
Parboil the pork belly: bring about 6 cups of water to a boil in a wok, add pork belly, reduce heat to medium and cover for 2-3 minutes, uncover and continue cooking for another 2-3 minutes while stirring the pork, then cook uncovered for a final 2-3 minutes and remove.
4
Cool the pork and blanch the vegetables: immediately place cooked pork into cold water to cool, skim off any debris and fat from the surface, add cabbage to the pot and blanch for about 1 minute, then add carrot and ensure all vegetables are submerged, blanch for 1 minute and drain well.
5
Prepare the pork: remove cooled pork from water, pat dry thoroughly with paper towels, and slice into roughly 1/4-inch thick slices.
6
Begin stir-frying: heat wok on high heat until the center turns pale, add a small amount of oil and reduce to low heat, spread out pork slices evenly, pan-fry for about 1 minute and flip, continue cooking until golden brown.
7
Add aromatics: after about 1 minute of pan-frying, add garlic slices and dried chili pepper to bloom, quickly follow with onion chunks and cook until softened (about 30-40 seconds), then add dried tofu to the bottom of the wok.
8
Pan-fry the tofu and add sauce: increase heat to high, keep dried tofu in the center to pan-fry until fragrant (about 1.5-2 minutes), pour in the sauce and stir quickly to mix (20-30 seconds), then splash in 1 tbsp of cooking wine along the edge.
9
Add vegetables and adjust sauce consistency: add blanched cabbage and carrot, allowing them to soak up the sauce. If the sauce has not reduced enough, prepare a slurry with 1 tsp cornstarch and 1 tbsp water, pour it in gradually while stirring until desired consistency is reached.
10
Finish and plate: add 1 tsp sesame oil, mix well, taste and adjust seasoning if needed, then plate and serve to family.
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