Twice-cooked pork

Method

1. 1

   Step 1

   Put the pork in a pan with the ginger, cover with cold water, bring to a boil and simmer for 25 minutes until cooked through and a chopstick goes in easily.

   • 25 min
   • medium-low heat
   • Saucepan (opens in a new tab)

   Food safety: The pork must be fully cooked here; it is only briefly fried later.

2. 2

   Step 2

   Cool, then chill for 15 minutes (or overnight) so it firms up, and slice as thinly as possible.

   • 15 min
3. 3

   Step 3

   Heat the oil in a wok (opens in a new tab) over medium heat and fry the pork slices until much of the fat renders and the edges curl into 'lamp-dish' shapes.

   • 5 min
   • medium heat
   • Wok (opens in a new tab)

   

4. 4

   Step 4

   Push the pork aside, fry the chilli bean paste (opens in a new tab) in the fat until red and fragrant, then add the hoisin (opens in a new tab), garlic (opens in a new tab), soy sauce (opens in a new tab) and sugar (opens in a new tab) and toss everything together.

   • 2 min
   • medium heat
5. 5

   Step 5

   Add the leek (opens in a new tab) and pepper and stir-fry over high heat until just softened. Serve.

   • 2 min
   • high heat