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.
Chinese twice-cooked pork
- 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
- Slice pork pieces about 3mm thick and dry on paper towel.
- Heat wok over medium heat.
- Add pork pieces and stir-fry until well browned and starting to caramelise around the edges.
- 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.
- Raise heat to maximum and use a little of the pork fat to fry the garlic and onion.
- Throw in the broccoli, stir-fry for a minute, then add the soy sauce.
- Return pork to the pan with the hoisin and wine.
- Cook for another minute until the sauce has slightly thickened.
- Serve with boiled white rice, topped with fresh coriander and with chilli sauce on the side.