Twice-Cooked Pork

Ingredients

• 600 g pork belly, skin removed, cut into 5 cm × 2 cm × 3 mm slices
• 30 ml neutral oil
• 60 g preserved mustard greens, rinsed and chopped
• 15 g fresh ginger, julienned
• 4 cloves garlic, thinly sliced
• 30 ml soy sauce
• 15 ml Shaoxing wine
• 8 g caster sugar
• 4 dried red chilies, whole
• 100 ml chicken stock
• 2 scallions, cut into 3 cm pieces

Method

1. 1
   Blanch pork slices in boiling salted water for 3 minutes; drain and pat dry.
2. 2
   Heat oil in wok over high heat; sear pork until edges are golden, 3–4 minutes.
3. 3
   Add ginger, garlic, and chilies; toss for 30 seconds until fragrant.
4. 4
   Stir in preserved mustard greens and cook 1 minute.
5. 5
   Deglaze with Shaoxing wine; add soy sauce, sugar, and stock.
6. 6
   Reduce heat to medium; simmer uncovered for 15 minutes until pork is tender and sauce is glossy.
7. 7
   Fold in scallions and serve immediately over steamed jasmine rice.