Stir-fried twice-cooked pork belly
10 Mar 2016
Created by one of Australia’s most-loved chefs, Neil Perry, this dish is perfect for those who love some spice in their meals.
Ingredients
SERVES 4-6
1 × 400 g piece boneless
pork belly, about 10 cm wide
100 g ginger, sliced
2 litres water
60 g fine salt
2 tbsps peanut oil
2 cm knob of ginger,
finely chopped
2 cloves garlic, finely chopped
1 tsp chilli flakes
1 tbsp Sichuan black beans
½ fresh long red chilli,
finely sliced
½ fresh long green chilli,
finely sliced
1 small leek, finely sliced
30 g bean sprouts, trimmed
1½ tablespoons Shaoxing wine
1½ tablespoons Chinese chicken stock, plus extra if needed
1 tbsp light soy sauce
2 tbsps white sugar
30 g garlic chives,
cut into 3 cm lengths
2 tsps chilli oil
2 teaspoons sesame oil
Method
Press the pork
Place the pork belly, ginger, water and salt in a heavy-based saucepan and bring to a simmer, then turn off the heat and leave the pork to cool in
the liquid.
Remove the pork and place on a plate or tray lined with baking paper, place another piece of baking paper over the pork and another plate or tray on top of that. Weight with tins of food or similar to press the meat, then refrigerate overnight.
The next day, cut the pork into slices about 8 cm long and 3 mm thick, like bacon rashers.
Fry the pork
Place a wok over high heat. When it is smoking hot, drizzle in half the peanut oil and quickly stir-fry the pork until golden, then remove and set aside.
Add the remaining peanut oil to the wok and stir-fry the ginger and garlic until fragrant. Add the chilli flakes and briefly stir-fry, then add the black beans, red and green chillies, bean sprouts and the leek and cook until soft and wilted.
Pour in the wine, stirring to deglaze the wok. Add the stock, soy sauce, sugar and chives. Return the pork to the wok and cook for a minute to warm everything through. Add more stock if it seems too dry.
This is an edited extract from Spice Temple by Neil Perry. Published by Lantern, RRP $69.99
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