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Once-cooked pork

Name: Once-cooked pork
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: ¼ cup (60 ml) vegetable oil; 2 garlic cloves, thinly sliced; 2 cm x 3 cm piece ginger, thinly sliced; 2 tbsp good-quality doubanjiang (spicy bean sauce); 1 tbsp black beans, Asian black beans in jar; 1 leek, split in half lengthways and cut into 5 cm lengths; 4 spring onions, sliced into 5 cm lengths; 1 red bullhorn chilli, cut into 5 cm pieces; 1 tbsp light soy sauce; 2 tbsp Shaoxing wine; ½ tsp sugar; Sichuan chilli crisp, to serve; 300 g very thinly sliced pork belly (like for hotpot), cut into 5 cm pieces; 2 tbsp potato starch; 1 tsp soy sauce; 1 tsp Shaoxing wine; 1 pinch sugar

This once-pork cooked dish is a spin on the classic Sichuan ‘Hui Guo Rou’ (or twice-cooked pork), but with an inventive adaptation cooks the dish in just a quarter of the time. Rather than slow-braising a large cut of pork which is then sliced for stir-fry, use convenience frozen thinly sliced pork typically used for hot pot, available at your Asian grocery stores.

serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy

serves

2

people

preparation

5

minutes

cooking

5

minutes

difficulty

Easy

level

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Ingredients

¼ cup (60 ml) vegetable oil
2 garlic cloves, thinly sliced
2 cm x 3 cm piece ginger, thinly sliced
2 tbsp good-quality doubanjiang (spicy bean sauce)
1 tbsp black beans, Asian black beans in jar
1 leek, split in half lengthways and cut into 5 cm lengths
4 spring onions, sliced into 5 cm lengths
1 red bullhorn chilli, cut into 5 cm pieces
1 tbsp light soy sauce
2 tbsp Shaoxing wine
½ tsp sugar
Sichuan chilli crisp, to serve

For the pork and marinade

300 g very thinly sliced pork belly (like for hotpot), cut into 5 cm pieces
2 tbsp potato starch
1 tsp soy sauce
1 tsp Shaoxing wine
1 pinch sugar

Marinating time: 5 minutes

Instructions

1. In a medium bowl, combine the sliced pork with the marinade ingredients and set aside. Heat a large frying pan or wok over high heat, then add the oil. Fry the pork until lightly browned, then remove from the wok.

2. Add the garlic and ginger to the wok, then the doubanjiang and black beans, then add the leek, spring onion and bullhorn chilli. Cook, tossing, for 1-2 minute, or until softened. Return the pork to the wok with the soy sauce, Shaoxing wine and sugar and toss well to combine. Remove from the heat and serve with the Sichuan chilli crisp.

Thanks to Lee Kum Kee

Note

We used Hotluck Snack Club chilli crisp.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Source: SBS