Chinese twice-cooked pork

When I was growing up, my mum often used to make this dish for a weeknight dinner. As a child I was never quite sure why it was called twice-cooked, and I’m still not sure if she actually did both steps of the cooking, but I find it the perfect way to use up any leftover pork belly. The other night I made dinner of pork belly stewed in orange, soy and spices but there was loads leftover, so tonight I used the it to make this delicious stir-fry.

Ingredients

• leftover stewed pork belly (approx. 300g)
• 1 small bunch of broccolini or gai lan (Chinese broccoli)
• 1 brown onion, sliced into wedges
• 2 cloves garlic, squashed
• 1 piece ginger, peeled and smashed
• 1 tablespoon hoisin sauce
• 1 tablespoon light soy
• 1 tablespoon xiao xing cooking wine (or dry sherry)
• fresh coriander and chilli sauce, to serve

Method

1. Slice pork pieces about 3mm thick and dry on paper towel.
2. Heat wok over medium heat.
3. Add pork pieces and stir-fry until well browned and starting to caramelise around the edges.
4. Pour off any excess fat as it is released from the pork – you want the pan to be almost dry. When cooked, remove pork and set aside.
5. Raise heat to maximum and use a little of the pork fat to fry the garlic and onion.
6. Throw in the broccoli, stir-fry for a minute, then add the soy sauce.
7. Return pork to the pan with the hoisin and wine.
8. Cook for another minute until the sauce has slightly thickened.
9. Serve with boiled white rice, topped with fresh coriander and with chilli sauce on the side.

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