Twice-cooked pork belly – Hui Kwo Jou

Ingredients for 4 servings:

• 750 g pork belly
• 2 bay leaves
• 5 cloves
• 2 star anise
• 2 onions
• 3 tbsp vegetable oil
• 1 tsp sesame oil
• 3 bell peppers, green
• 5 spring onions
• 2 red chili peppers, chopped
• 3 garlic cloves, chopped
• 2 tbsp bean paste, hot
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce, light
• 2 tbsp rice wine
• 1 tbsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Chinese dish

Place the pork belly in cold water with bay leaves, star anise, cloves, and halved onions. Heat the water and simmer for one and a half hours until the meat is tender. Remove the pork belly, let it cool, then cut it into slices and then into strips. Heat the vegetable oil with a little sesame oil in a wok or pan. Fry the meat strips on all sides until they begin to crisp up. Remove the meat from the pan. Cut the spring onions into thin strips a few centimeters long and the bell peppers into small squares. Sauté the bell peppers and spring onions for one minute, then add the garlic and chili cubes and cook for another minute. Add the bean paste, hoisin sauce, soy sauce, rice wine, and sugar and heat through. If the sauce is very thick, thin it with a splash of water. Add the meat strips to the sauce and mix well to coat them all over. Serve with rice.