Equipment
- Mei Wok
Ingredients
- 1.5 lb Pork belly, sliced quarter inch thick
- 2 Leeks, halved lengthwise and sliced on the diagonal (make sure to separate the layers to wash thoroughly)
- 1 korean cabbage, sliced into a square shape
- 1/4 cup Douban jiang (spicy broad bean paste)
- 2 tsp soy sauce
- 1 Tbsp brown sugar
- 3 cloves garlic, minced
- 2 slices ginger, minced
Instructions
- Heat wok on high heat until just smoking. Add a drizzle of cooking oil.
- Add pork belly into pan and sear ~3 min.
- Stir in enough doubanjiang to cover the pork, a splash of soy sauce, 0.5 Tbsp sugar, ginger and garlic. Continue stirring and cook for about 5 more minutes.
- Remove pork from wok and set aside.
- In the same pan, add more cooking oil (be generous here!). Add the sliced cabbage and carrots and cook until just soft. Add leek.
- Add remainder of doubanjiang and 0.5T sugar. Stir frequently for ~7 minutes until veggies are about halfway cooked.
- Add pork back into the pan with veggies and continue to cook for 5 more minutes or until veggies are done. Serve with a bowl of rice!
Notes
The classic double cooked pork is thinly sliced and crisp, with melt in your mouth leeks. I grew up eating my mom's version, where we slice the pork slightly thicker so it comes out more tender/less dry. Since she's from Sichuan, she definitely has more spicy tolerance than me, so add the doubanjian sauce to your taste. We also bulk it up with more veggies - I always do cabbage and leek - but you could also add sliced carrots, bell pepper, jalapenos, dou gan (豆干), whatever you have.
