Twice-Cooked Pork | Serious Eats : Recipes


  • 1 to 2 teaspoons sugar
  • 1 teaspoon soy sauce
  • 2 teaspoons fermented black beans, or 1 tablespoon fermented black bean paste
  • 2 teaspoon sweet bean paste (tian mi jiang)
  • 1 ½ to 2 tablespoons chili bean paste
  • 2 tablespoon cooking oil or lard
  • 6 baby leeks, 12 ramps, or 12 green onions, sliced on a steep bias into 2-inch long segments
  • + 1 more ingredients
    • about 12 ounces fresh boneless, rind-off pork belly

1 Bring a large pot of water to boil. Add the pork and simmer until it is just cooked through, about 25 minutes. Remove the pork from the water and let cool. (Water can be set aside for use in stock, or discarded.) Place the belly in the refrigerator for an hour or more to firm up the flesh. 2 W...

View full recipe at SpringPad


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