回锅肉 | Twice-Cooked Pork | Hui guo rou

Ingredients

  • 1-2 lbs pork belly
  • 1 carrot
  • 3 small potatoes
  • 1 onion
  • 1 green onion
  • 1 teaspoon cooking oil
  • 1 teaspoon hot soybean paste
  • 1 teaspoon lao gan ma chili oil with black bean
  • pinch salt
  • 1 teaspoon soy sauce

Directions

Prep Work

  1. Fully cook pork belly in boiling water. Cool, then refrigerate (it’ll be easier to slice when cold).
  2. Thinly slice pork belly.
  3. Slice carrot and potatoes into thin half-moons.
  4. Slice onions.
  5. Cut green onions into 1/2 inch pieces.

Cooking

  1. Add cooking oil and pork belly to a non-stick pan. Fry until pork belly has released all its oils.
  2. Add soybean paste and lao gan ma. Stir fry for 1 minute.
  3. Add carrots. Cover and steam for 2 minutes.
  4. Add potato and onions. Cover and steam for 5 minutes.
  5. Add salt and soy sauce. Cover and steam for 5 minutes, or until carrot and potato are fully cooked.
  6. Add green onions and stir fry for 1 minute.
  7. Enjoy!

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