Quick Weeknights · Chinese
Twice-Cooked Pork
Pork belly simmered whole, chilled, then sliced paper thin and fried until the edges curl into cups that catch the bean paste sauce.
Why This Works
The initial poaching process tempers the pork belly, creating a structural integrity that allows for precise, paper-thin slicing. During the second cook, the high-heat stir-fry technique renders the subcutaneous fat into the wok, creating a rich base for the aromatics and transforming the pork slices into vessels that capture the savory, umami-dense bean paste sauce.
The Upgrade
Cook the belly a day ahead. Fully chilled overnight, it slices half as thick, and thinner slices curl harder.
Chef's Secret
Michelin TechniqueFry the pork in no more than a teaspoon of added oil. The belly supplies its own fat, and starting with too much oil means the slices poach instead of crisping.
Ingredients
Total time including resting: 120 min
Directions
Simmer pork belly with ginger and scallions in water for 45 minutes until tender, then chill thoroughly to firm the fat.
45 minSlice the chilled belly into thin, stamp-sized pieces.
Heat oil in a wok and fry pork slices until the fat renders and edges curl into crisp cups.
5 minPush pork aside; fry the doubanjiang, sweet bean sauce, and black beans in the rendered fat until fragrant.
1 minToss in garlic, leek, and bell peppers, stir-frying over high heat until just softened but still vibrant.
2 minDeglaze the wok with Shaoxing wine, toss everything together to coat, and serve immediately.
1 minWine Pairing
Barbera d'Asti
Red Wine
The BottleVietti Tre Vigne Barbera d'Asti
Rendered pork fat and salty bean paste need acidity above all, and Barbera has more of it than almost any Italian red while staying low in tannin, which keeps the chili heat from turning bitter.
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