Twice Cooked Pork Belly W/ Black Bean & Cumin

• portioner: Serves 3-4
• total tid: 4 minutes

Ingredienser

Traditionally, twice-cooked pork (huí guō ròu) from Sichuan has many variations, the base is tender pork belly, simmered then stir-fried with vegetables and spice.

This version layers in cumin and fermented black beans, a Northwestern twist inspired by Uyghur and Shaanxi cooking for that smoky, spicy, aromatic kick

500g pork belly

20g ginger

1 shallot or 1 spring spring onion

1 tbsp rice wine

800ml water

Simmer the pork for 20min with all the above ingredients until tender (approx 20min)

Chill over night or keep in freezer if not using till later date.

1 long pepper (cut)

1/4 leek (cut)

2 tsp oil

1 tsp salt

1 litre boiling water

Blanch the vegetables with above ingredients for 30sec and strain.

500g thinly sliced cooked pork belly

3 tbsp oil

1 tsp cumin seeds

1/2 tsp chilli flakes

1 tbsp black beans (soaked in hot water for 2min)

1 tbsp rice wine

1 tsp dark soy

2 tsp light soy

1 tbsp minced garlic

10g sliced ginger

1/4 tsp salt

1 tsp sugar

1/2 tsp chicken bouillon powder

1 tsp cumin powder

Pinch ground white pepper

Vejledning

In a hot wok, fry the pork with oil for 2 min.

Add all the seasoning and spices, fry for 1 min, add blanched vegetables and fry for another minute. Serve with rice.

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