Ingredients

The following ingredients have 4 Servings
  • 1 to 1 1/2 pounds uncured pork belly ((do not use bacon))
  • 3 medium-sized leeks, (sliced in half then in pieces you can pick up with chopsticks)
  • 3 tablespoons peanut oil or lard, (reduce by 1 tbsp if your pork is very fatty)
  • 1 tablespoons chile bean paste
  • 3 tablespoons black bean sauce
  • 1 tablespoon Shaoxing cooking wine, (or dry sherry)
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar
  • Salt to taste

Instruction

  • Bring a large pot of water to a boil and add a healthy pinch of salt to it. Drop the pork belly in it and lower the heat until the water is barely simmering. Cook domesticated pork belly like this for about 45 minutes, or wild pig belly for up to 2 hours; somewhere around 90 minutes is normally about right. Remove the pork belly and set on a plate in the freezer to chill.
  • When the pork belly has chilled through, which should take 30 to 60 minutes, slice it thinly across the grain. You want thin squares or rectangles you can pick up with chopsticks.
  • Heat a wok or large sauté pan over high heat until it's good and hot. Add the peanut oil and swirl it around, then add the pork belly. Arrange the pork belly in one layer all around the wok and let it sear like this for a minute or two, until it gets a little browned and starts to release some fat. Toss to flip and use tongs or chopsticks to make sure the pork is cooking on the opposite side. Let this cook for a minute or two. Remove the pork for now.
  • Add the chile bean paste, black bean paste, cooking wine and leeks. Stir-fry over high heat until the leeks are bright green and glossy, about 2 minutes. Add the pork back and stir-fry another minute. Add the cooking wine, soy and sugar and stir-fry another few seconds. Serve over rice.