Double-Cooked Pork
What You Will Need
Ingredients
- 255 g pork belly
- 60 g red & green bell peppers, cut into small pieces
- 60 g green leek stalks
- 6 ginger slices
- 8 green onion stalks, white section only
- 2 garlic cloves, sliced
- Peppercorns as desired
- Cooking oil as desired
Seasoning
- 3 Tbsp. Lee Kum Kee Sichuan Style Broadbean Sauce
- 1 Tbsp. Lee Kum Kee Sweet Bean Sauce
- ½ Tbsp. rice wine
- 1 tsp. Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
Cut pork belly into cubes. Add 4 slices of ginger, peppercorns, and 4 white sections of green onion stalks to boiling water. Boil until fragrant.
Add pork belly and cook until 70–80% done. Drain and slice thinly.
Heat oil in pan. Pan-fry sliced pork belly until curled. Push aside in pan.
In same pan stir-fry Lee Kum Kee Sichuan Style Broadbean Sauce and Lee Kum Kee Sweet Bean Sauce, then add remaining ingredients and Seasoning. Stir well to combine. Ready to serve.
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