Twice-cooked Chinese pork belly with red peppers Recipe

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serves:

2-4

Skill:

medium

Cost:

cheap

Total Time:

02:00
including cooling time

Prep:

01:15
including cooling time

Cooking:

00:45

This Chinese pork recipe cooks the pork belly twice and produces incredible results. Our twice cooked Chinese pork belly makes a great alternative to ordering a takeaway. First boil the pork in boiling water until the meat is tender, then drain and fry in hot oil to crisp up the skin and fat. Stir-fry with red peppers, spring onions and black bean sauce before serving on a bed of noodles for a very authentic Chinese meal. This recipe is perfect for that Saturday night takeaway alternative that the whole family can enjoy.

Ingredients

  • 300g piece of belly pork, from the thick end, ribs removed (if they’re still in, just run a sharp knife around the length of them and pull them out)
  • 2tbsp groundnut or vegetable oil
  • 1 red pepper, deseeded and sliced into thin strips
  • 4 spring onions, sliced on the diaganal
  • 3 garlic cloves, finely sliced
  • Thumb-sized piece of ginger, peeled and finely sliced
  • 1tbsp dark soy sauce
  • 1tbsp light soy sauce
  • 1tbsp Shaosing Chinese rice wine
  • 4tbsp black bean sauce
  • 1tbsp hot bean sauce
  • 2 sheets dried medium egg noodles

Method

  • Bring a large saucepan of water to the boil and fully immerse the pork in it. Reduce to a simmer and cook for 30 mins. Drain and transfer to a plate, then put in the fridge for 1 hour to firm up.

  • In a large frying pan or wok, heat 1 tbsp oil and stir-fry the peppers and spring onions for 2-3 mins until tender. Add the garlic and ginger and stir-fry for a further 1 min, then pour in the soy sauces and rice wine. Conitnue to cook for 1 min until the liquid has boiled away. Transfer to a bowl and set aside.

  • Using a very sharp knife, thinly slice the pork belly, approx. 2mm thick.

  • Wipe the frying pan/wok clean and add 1 tbsp oil. When it gets smoking hot, add the pork and stir-fry for 3-4 mins until it starts to turn golden brown and the fat and skin become crispy. Return the peppers and spring onions to the pan.

  • Mix together the black bean sauce and hot bean sauce and pour into the pan. Stir through to make sure the pork and peppers are thoroughly coated. Stir-fry for 1 min until the sauce is bubbling.

  • Serve with egg noodles, cooked in boiling water according to packet instructions, approx. 3 mins.

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Top Tip

You can cook this with any bottled Chinese sauces: yellow bean, hoi sin or oyster.

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