Double Cooked Pork Belly Stir Fry

Ingredients

600g pork belly, whole piece

1 onion, sliced

2 large red chillies, sliced

2 garlic cloves, finely chopped

1 thumb-sized piece ginger, finely chopped

Fresh coriander leaves, for garnish

Vegetable oil

The Poaching Spices

1 cinnamon stick (cassia bark)

2 star anise

2 cloves

5 Sichuan peppercorns

Water, enough to cover the pork

The Pork Seasoning

Pinch salt

Pinch white pepper

1 teaspoon sesame oil

1 tablespoon cornflour

The Sauce

1 tablespoon chilli oil with paste

1 teaspoon chilli bean paste

½ tablespoon hoisin sauce

½ tablespoon black vinegar

½ tablespoon Shaoxing rice wine

1 teaspoon dark soy sauce

PREPARATION

COOKING

1. Heat a saucepan over medium heat and lightly toast the cinnamon stick, star anise, cloves and Sichuan peppercorns to release their fragrance.

2. Add enough water to cover the pork belly and bring to a boil, then add the whole slab of pork belly.

3. Reduce to a gentle simmer and poach for 45–60 minutes until the pork becomes tender.

4. Remove the pork from the liquid and allow it to cool, then chill briefly so it firms up for slicing.

5. Slice the pork belly into thin pieces. Season lightly with salt, white pepper and sesame oil.

6. Sprinkle cornflour over the pork slices and toss lightly so each piece has a thin coating.

7. Heat a wok until smoking hot and add a drizzle of oil. Stir fry the sliced onion briefly.

8. Add the pork slices in batches, allowing them to sear so the edges become lightly crisp.

9. Push the pork to the side of the wok and add the garlic, ginger and red chillies, stir frying quickly to release their aroma.

10. Return everything together in the wok and pour in the prepared sauce.

11. Toss over high heat until the pork becomes glossy and coated with the spicy sauce.

12. Finish with fresh coriander and extra sliced chilli before serving.

School of Wok Tips

• Poaching the pork first removes impurities and tenderises the meat.

• Chill the pork slightly before slicing to make clean thin slices.

• Cornflour helps the pork crisp quickly when it hits the wok.

• Cook the pork slices in batches so they sear rather than steam.

FAQs

Why is the pork cooked twice?

The first cooking tenderises the pork while the second stir fry crisps the edges and develops flavour.

Can I use pork shoulder instead of pork belly?

Yes, but pork belly provides the ideal balance of fat and meat for this dish.

What does chilli bean paste add?

It adds a deep fermented chilli flavour that is essential to many Sichuan stir fries.