Fuchsia Dunlop’s Twice-cooked Pork

I’ve been cooking a few things from Fuchsia Dunlop’s “Every Grain Of Rice” recently and this Twice-cooked Pork dish was last night’s meal, served with plain fragrant rice and steamed pak choi.

The pork was belly slices and they were boiled and simmered in water for about 20 minutes and then cooled until completely cold.

This was done in quick time by putting the meat in a plastic food box and leaving it out in the garden under a layer of snow for a couple of hours. I seem to have found a use for the horrible cold weather we are currently experiencing!

The pork was then cut into slices and fried in groundnut oil in a hot wok.

When the fat was golden and the meat mostly cooked, I added a tablespoonful of Sichuan chilli bean paste and two teaspoonsfuls of washed and drained fermented black beans, a couple of thin leeks, sliced on the bias into “horses’s ears”, a couple of spring onions, cut in the same way and chopped green and orange peppers (a variation that she mentions in the book), together with a teaspoon of hoisin sauce (as an alternative to sweet fermented paste), half a teaspoon of sugar and half a teaspoon of dark soy sauce.

I then stirred this well and let it cook for a bit longer until the vegetables were slightly softened and cooked.

This was a truly delicious dish and one that I will undoubtedly cook again.

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