Twice-cooked Pork

Let’s get cooking

1. 01

   Simmer the pork

   Put pork and ginger in water to cover. Bring to a boil, then simmer 25–35 minutes until the centre reaches at least 63°C.

2. 02

   Rest and slice

   Rest at least 3 minutes, then cool just enough to handle. Slice about 3 mm thick; keep raw-meat utensils separate.

3. 03

   Render slices

   Warm oil over medium heat. Add pork slices and cook 3–5 minutes until some edges curl; spoon off excess fat.

4. 04

   Cook the paste

   Lower heat, stir in doubanjiang, and cook about 30 seconds without burning.

5. 05

   Finish with greens

   Add leeks and sugar, toss 3–4 minutes until cooked. Taste before adding optional soy sauce.