Entree: China – Central Culinary Region – 回锅肉 ➤ Huí guō ròu (Pork belly simmered then stir-fried in spicy fermented bean paste with vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) pork belly, whole piece, skin on if available
- 4 cups (960 ml) water for simmering
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) salt for simmering
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) doubanjiang (fermented broad bean and chili paste)
- 1 tbsp (15 g) tianmianjiang or sweet bean paste
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) sugar
- 4 garlic cloves, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 2 medium leeks, white and light green parts sliced, approx. 8 oz (225 g) total
- 1 green bell pepper, seeded and sliced, approx. 6 oz (170 g)
- 1 tsp (5 ml) sesame oil
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) water (optional, for gloss)
- Additional salt to taste

Instructions

1. Simmer the pork: Place pork belly, 4 cups (960 ml) water, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (5 g) salt, and half the sliced ginger in a pot. Bring to a simmer, reduce heat and simmer gently about 20–25 minutes until just cooked through. Do not overcook; it should remain firm. Remove and cool until cold, then refrigerate 30 minutes to firm up.
2. Slice the pork: Once chilled, thinly slice the pork belly into 1/8–1/4 inch (3–6 mm) slices.
3. Prepare sauce base: Heat a wok or large skillet over medium-high heat. Add 2 tbsp (30 ml) vegetable oil and the remaining ginger and all minced garlic; stir quickly until fragrant, about 15–20 seconds.
4. Stir-fry with doubanjiang: Add 2 tbsp (30 g) doubanjiang and 1 tbsp (15 g) sweet bean paste to the wok and fry until the oil turns red and aromatic, about 30–45 seconds.
5. Fry the pork: Add the sliced pork belly and stir-fry over high heat until edges begin to brown and some pieces crisp, about 3–5 minutes.
6. Add vegetables and season: Stir in the sliced leeks and green pepper, 1 tbsp (15 ml) light soy sauce, and 1 tsp (5 g) sugar. Continue to stir-fry 1–2 minutes until leeks soften but remain bright.
7. Finish: If desired, add the cornstarch slurry to give the sauce a glossy coat. Drizzle 1 tsp (5 ml) sesame oil, adjust salt to taste, toss once more, and remove from heat.
8. Serve: Transfer to a platter and serve immediately with steamed rice.