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HuiGuoRou

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Pork belly
Boil for a little bit

https://blog.themalamarket.com/chengdu-challenge-8-twice-cooked-pork-hui-guo-rou/ This one is right because it uses TianMianJiang like Mom and restaurants

Ingredients

  • 1 pound (450 grams) pork belly, at least half-lean

  • 1 tablespoon Pixian chili bean paste (doubanjiang)

  • 1 tablespoon sweet wheat paste (tian mian jiang)

  • 1 tablespoon preserved black beans (douchi)

  • 1 tablespoon Chinese light soy sauce

  • 1 teaspoon sugar

  • 2 thin leeks, or one fatter, American-style leek (soft inner leaves only), cut vertically into thin strips about 2 inches long

  • 8 scallions, cut vertically into slivers about 2 inches long

  • Bring a pot of water to a boil and add the whole pork belly. Reduce heat and simmer belly around 15 to 20 minutes, until just partially cooked through. Remove pork and allow to cool, then place in the refrigerator for a few hours or the freezer for 1 to 2 hours, which will firm up the meat and make it easier to slice. Slice very thinly, into pieces about 2-3 inches long and 1/8-inch-thick (or even thinner, like a slice of bacon).

  • Mix chili bean paste, sweet wheat paste, preserved black beans, soy sauce and sugar in a small bowl.

  • Heat a dry wok until hot. Add 2 tablespoons peanut or canola oil, and when wisps of heat begin to rise add the pork. Cook the pork slices, stirring and flipping occasionally, until they just lose their pink color and begin to curl.

  • Push the pork to the sides of the wok, leaving a well of fat in the middle. Add the sauce mixture to the fat and cook it briefly before mixing it into the pork. Add the leeks and stir-fry until they are just softened. Add the scallions and stir-fry briefly, until just softened. Remove to a serving plate.

Wow this blog was founded by a white woman who adopted an 11 year old Chinese girl, and they’re doing things to the tee like in China. That’s nuts because it’s correct lmfaooo.

WRONG ONE BELOW

https://www.wenthere8this.com/twice-cooked-pork-chinese-takeout-dishes/

  • Simmer the pork in water with a piece of ginger, star anise and sea salt for about 30 minutes.

  • Drain the pork and set aside to cool. Slice into thin pieces (see photos in post above).

  • Heat the cooking oil in a wok over medium-high heat until it is starts to smoke.

  • Add the sliced pork in 2-3 batches and fry until the edges are golden brown. Remove and set aside.

  • Reduce the heat to medium high and add the broad bean and black bean sauce.  Saute until fragrant, about 1 minute.

  • Add the garlic, ginger and chilies and stir fry about 30 seconds.

  • Add the soy sauce, Chinese wine, brown sugar and stir together.

  • Add pork and green onions and toss to combine.

  • Remove from heat and serve with steamed white rice.