Dinner · 50 min · chinese

Twice-Cooked Pork

Weeknight-friendly Chinese cooking: Twice-Cooked Pork comes together in 50 minutes with pork belly, leeks, and not much else. The macros do the talking: 34g protein, 16g carbs, and 42g fat in every 580-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 lb Pork belly
• 2 Leeks
• 1 Bell pepper
• 2 tbsp Doubanjiang
• 1 tbsp Fermented black beans
• 4 cloves Garlic
• 1.5 cups Cooked rice

Steps

1. Simmer the whole pork belly in barely bubbling water for 25 minutes, until a chopstick slides in with slight resistance.
2. Chill the pork 15 minutes — firm meat slices thin without tearing.
3. Cut into 1/8-inch slices against the grain.
4. Sear the slices in a hot wok until the edges crisp and curl, about 4 minutes; set aside.
5. In the rendered fat, fry the doubanjiang, black beans, and garlic 1 minute until brick-red and fragrant.
6. Add the sliced leeks and bell pepper; stir-fry 2 minutes until just softened.
7. Return the pork and toss 2 minutes so every slice picks up sauce.
8. Serve immediately over steamed rice.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes