Twice-Cooked Pork with Rice

Ingredients

Quantities are for one portion.

• 1green bell pepper, sliced
• 15 gsugar
• 1leek, sliced
• 2 tbspbroad bean paste (doubanjiang)
• 70 gwhite rice
• 1 tbspvegetable oil
• salt to taste
• 15 mlsoy sauce
• 150 gpork belly, thinly sliced
• 2garlic cloves, minced

Method

1. Cook the dry white rice evenly in salted water until soft, then set aside.
2. Add the sliced pork belly to a pot of boiling water and simmer quickly until just cooked through. Drain and pat dry.
3. Heat the vegetable oil in a wok. Toss in the boiled pork belly slices and stir-fry until the edges curl and turn golden brown.
4. Add the minced garlic and the broad bean paste, tossing over medium heat until the pungent red oil is released.
5. Incorporate the sliced leek and green bell pepper into the wok.
6. Stir in the soy sauce and sugar, continuously stir-frying until the vegetables are cooked but retain their crunch.
7. Serve the spiced pork directly over the warm steamed rice.