Small Fried Twice-cooked Pork

Small Fried Twice-cooked Pork

by Lin Binger

4.7 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

4

During the Chinese New Year, my parents brought the bacon from our hometown. Those bacons are enough for us to eat for a long time, so we rarely buy fresh meat outside for several months, and occasionally buy some just to make some meatballs for Xiaobao. What's more, I almost use bacon in other time for cooking, and I am used to the taste of cured meat. I always feel that the fresh meat has a smelly smell. It is not as fragrant and tender as the pork grown on grass in my hometown, but occasionally I will also change the taste, buy some thinner pork belly, and cook it with a heavy taste, so that the meat will be less flavorful and it will become more delicious.

Ingredients

Small Fried Twice-cooked Pork

1. Remove the hair from the skin of the pork belly, rinse and put it in clean water, add ginger, aniseed and bay leaves and cook until half-cooked, remove and let cool, slice and set aside in hot oil, stir-fry with bean paste and red oil

Small Fried Twice-cooked Pork recipe

2. Add minced ginger garlic and peppercorns, add pork belly slices, stir fry and pour in cooking wine

Small Fried Twice-cooked Pork recipe

3. Add soy sauce to color, add green pepper and green onion, add salt before cooking

Small Fried Twice-cooked Pork recipe

Tips:

1. There is salt in the bean paste. Those with a light taste can do without salt in this dish.
2. The thinner the pork belly, the more delicious it is

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