Dad’s Twice Cooked Pork (回鍋肉)!

Por Made With Lau · 45 min

Ingredientes

Modo de preparo

1. Peel the carrot, cut it into small chunks, and slice each piece into 1/4-inch thick slices. Cut the dried tofu into 1/4-inch slices.
2. Peel the onion, halve it, and cut half into triangular chunks, separating the pieces. Remove half the dried chili, cut it open, discard the seeds and cut into small pieces. Peel the garlic, trim the hard ends and thinly slice it.
3. Cut off the green onion whites, slicing apart any bulbs, then smash the bulbs and cut the whites into 2-inch segments. Core half a head of cabbage, rinse it, and tear into chunks.
4. Mix the ground bean sauce, oyster sauce, hoisin sauce, light soy sauce, sugar and doubanjiang in a small bowl until fully combined, then taste and adjust.
5. Bring the 6 cups of hot water to a boil in a wok over high heat. Add the pork belly, turn it occasionally, and when the water boils, reduce to medium and cook for 2–3 minutes.
6. Cover the wok and cook for another 2–4 minutes. Uncover and cook for a further 2–3 minutes, for 6–10 minutes in total depending on the size of the meat, turning and moving it to cook evenly. Meanwhile, fill a large bowl with cold water.
7. Transfer the pork belly to the cold water for 4–5 minutes, and skim off any scum or fat from the wok.
8. Add the cabbage to the wok, making sure it is fully submerged, then add the carrot and cook for about 1 minute. Drain both in a colander.
9. Remove the pork from the cold water, pat dry with paper towels, and slice it into 1/4-inch thick pieces. Discard the water in the wok.
10. Heat the wok on high for about 1 minute. Reduce to low, add the oil and swirl it around. Spread the pork out and fry for 1 minute, turn it, and fry for 1 more minute.
11. Add the garlic, dried chili and green onion whites and stir-fry for 20–30 seconds until fragrant. Add the onion and stir-fry for 30–40 seconds.
12. Add the tofu and pan-fry in the centre of the wok for about 1.5–2 minutes. Add the sauce and stir-fry for 20–30 seconds.
13. Add the cabbage and carrot, pour the cooking wine around the edge of the wok, and stir-fry for 1.5–2 minutes.
14. Mix the cornstarch with the water in a small bowl until smooth. Turn the heat up. If the sauce is too thin, stir in the slurry and stir-fry for 40–50 seconds until thickened to your liking.
15. Add the sesame oil and stir-fry for 20–30 seconds. Taste, adjust, and plate.

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