Wednesday, June 12, 2013

Twice Cooked Pork (回锅肉)

10 slices pork belly - cut into 3 cm width
1 small head cabbage
1 red bell pepper - remove seeds and cut into bite-sized pcs
1 red chilli - sliced
2 cloves garlic - peeled and chopped
2 stalks green onion (separate white and green part) - sllced diagonally

2 tbsp shaoxing wine (紹興料酒)
1 1/2 tbsp szechuan hot bean paste (辣豆瓣醬)
1 tbsp sweet wheaten sauce (甜麵醬)
1 tsp dark soy sauce

  1. Heat up pan and fry the pork belly strips till brown on both sides.  Set aside.
  2. Use 2 tbsp of the lard oil and heat it up in a wok.
  3. Fry the white part of the green onion, red chilli and the chopped garlic till lightly fragrant.
  4. Add cabbage and bell pepper and fry for 1 - 2 minutes.  Drizzle shaoxing wine and do a quick stir fry. 
  5. Return pork belly to the wok.  Add hot bean paste and sweet wheaten sauce and fry to mix well.
  6. Add green part of green onion and dark soy sauce and do a quick stir fry.
  7. Transfer to a serving plate and serve warm with rice.

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