Twice Cooked Pork

Twice Cooked Pork

Since this is made with boiled pork belly, it's a hearty dish. I always want to eat this at least once when spring cabbage is in season.

Ingredients: 2 servings

Pork belly (boiled pork)
150 g (Recipe ID: 669666)
Red or green bell pepper
1/2 or 2 small
Japanese leek
Minced ginger
1/2 knob
Minced garlic
1 clove
1 teaspoon
2 tablespoons (Recipe ID: 1714981)
1 tablespoon
★Soy sauce
1-2 teaspoons
★Oyster sauce
1 teaspoon
1/2 teaspoon
★Chinese soup stock
1/2 teaspoon
Sesame oil
to taste
to taste
Katakuriko slurry
as needed


1. Roughly chop the cabbage, slice the leek diagonally, cut the pepper in half and roughly chop. Cut the boiled pork into 5 mm thick slices.
2. Parboil the cabbage in salted water and then drain. (Or cook lightly in the microwave.) Cook the pepper in oil.
3. Heat some sesame oil in a wok and saute the ginger and garlic. Add the pork and pan-fry on medium-low heat until both sides are browned.
4. Add the doubanjiang and tianmianjiang and mix in well. Raise the heat to high and add the pepper, leek, and cabbage. Stir in the ★ ingredients.
5. Lastly, pour in the katakuriko slurry to thicken the sauce.
6. Step 4: ※ Don't coat the meat with the doubanjiang and tian mian jiang right away. Let it simmer a little directly on the pan's surface until fragrant, and then coat the meat.
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Story Behind this Recipe

This is a standard household recipe that I have been making for a very long time.