Chinese-style Twice-cooked Pork Belly


1-1/2 lb skin-on pork belly
1-1/2 tbsp kosher salt
2 large leeks (about 1 lb total), trimmed, halved, and cut into 1/2-inch slices
2 tbsp fermented and salted black beans (豆豉), rinsed
1 tbsp chili bean sauce (辣豆瓣酱)
2 tbsp Shaoxing wine
2 tsp soy sauce
2 tsp sugar


  1. In a large pot, cover the pork belly and salt with water by 2 inches. Bring to a boil, then reduce the heat to maintain a simmer and cook for 20 minutes. Drain the pork belly, transfer to a cutting board, and let cool slightly.
  2. Slice the pork belly into 2-inch squares then cut into 1/8-inch-thick slices.
  3. Heat a large wok over high heat. Working in batches, add the pork in a single layer and cook, flipping once, until golden brown, 5 to 6 minutes. Remove pork and drain off all but 2 tablespoons of the rendered pork fat.
  4. Return the wok to high heat. Add the leeks and cook, stirring, until they begin to wilt, about 3 minutes.
  5. Add the black beans and chili bean sauce, stir to incorporate. Mix in the pork belly along with the Shaoxing wine, soy sauce, and sugar. Cook, stirring, until pork is heated through and the sauce is thickened, about 3 minutes more. Remove to a serving platter and serve hot with cooked rice.

Makes 4 servings.

Source: Saveur