Twice-cooked pork

This is a great way to use belly pork, one of the cheapest but most flavoursome cuts of pork.

For this dish you need;

Sunflower oil
Belly pork, cubed
2 bay leaves
3 star anise
4 or 5 long dried red chillies
1 large onion, halved and sliced lengthways
2 cloves of garlic, minced
1 thumb-sized piece of ginger, minced
1 yellow pepper, cubed
Hoisin sauce
Chilli bean paste
Shao Hsing rice wine
2 or 3 heads of pak choi
Beansprouts
Oyster sauce
Toasted sesame oil
Rice – I like to use Thai rice
Cornflour paste

First you bring the pork to the boil with the dry spices and simmer it for about 25-30 minutes, drain and rinse in clean water. Leave this in the colander.

Heat some oil in a pan and fry the cubes of pork until they are beginning to go golden and crisp on the outside. Remove and drain off the excess oil.

Add half of the onion, garlic, ginger and pepper to the pan and sauté. Return the pork to the pan and add in a big splash of rice wine, a teaspoonful of chilli bean paste and two tablespoonfuls of hoisin sauce and stir well. Add some hot water and simmer until the pork is tender.

Cook the rice and keep it warm until the meat is ready.

Prepare the pak choi by shredding the green leaves and cutting the white stems into chunks.

Heat some oil in a wok and add the onion, stirring it. Add in the pak choi stems and stir-fry until they begin to soften and add the beansprouts and continue to fry the vegetables.

Add in some oyster sauce and the sesame oil and stir well. Now, at the last minute, add the shredded pak choi leaves and a splash of boiling water, they will start to wilt almost immediately in the steam generated. The vegetables will be cooked within the next minute.

Thicken the pork with the cornflour paste and then everything is ready.

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