Twice Cooked Pork Belly
This is an easy, tender Chinese-Filipino dish that is packed full of flavor. Preparation and marinating take longer than cooking this pork. Marinated pork belly is steamed, then stir-fried, and tossed in a scrumptious spicy sauce.
Ready in 2 hours 30 mins
- Makes: 3 – 4 servings
- 2 teaspoons soy sauce
- 500g skin-on, boneless pork belly
- 2 teaspoons rice wine
- 2 tablespoons sweet bean paste
- 1 tablespoon chili bean paste
- 2 teaspoons sugar or to taste
- 1 tablespoon rice wine
- 2 tablespoons cooking oil
- 2 green chili peppers, chopped
- 3 spring onions cut into 2cm lengths
- 1 tablespoon cooking oil
- Chicken stock granules to taste
Extra time: 2 hours, marinating
Prep: 20 minutes
Cook: 30 minutes
1. Stroke the pork belly with 2 teaspoons soy sauce and 2 teaspoons rice wine. Let it sit for 2 hours.
2. Place the pork belly meat on a heat-safe dish then place it on a steamer tray, steam for at least 20 minutes.
3. Then, mix the sweet bean paste and chili bean paste in a bowl. Add the sugar and 1 tablespoon of rice wine. Mix well to form a sauce, set aside.
4. After 20 minutes, the pork should be cooked, let it cool. Cut the pork belly into thin slices.
5. Heat a wok or frypan over medium heat, and pour in 2 tablespoons cooking oil. Add the pork and stir it for a few minutes until the meat color is light brown. Set the pork aside and reserve the oil in the wok.
6. Heat the reserved oil in the wok and stir-fry the chilies and spring onions for 1 minute. Remove and set aside.
7. Heat 1 tablespoon oil in the same wok until hot. Pour in the sauce and stir until it’s aromatic. Add the pork back into the wok and stir until the pork is evenly coated with the sauce.
8. Add the chilies and spring onions and toss. Season with chicken stock granules and serve.
Rice wine, sweet bean paste, and chili bean paste can be purchased in Asian specialty shops or online.