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Twice-Cooked Pork

Sizzling Pork Belly with Leeks · A Family Legend from Chongqing

“Crispy, garlicky, bold—Dad’s wok tells time better than any clock.”

Active: 25 minutes   |   Serves: 2

Special Equipment: deep frying pan, family-style patience

Ingredients

Method

Step 1
Step 2
Step 3
Step 4
Step 5
Dad Pepper Character

“Vinegar’s the soul—
but it needs heat to speak.”

  1. Boil pork belly slices till just tender. Drain and pat dry.
  2. In a hot pan, sear the pork slices until edges are golden and crispy.
  3. Push pork aside, sauté garlic and bean paste till fragrant.
  4. Add cooking wine and soy sauce, toss everything together.
  5. Toss in green onions or leeks last. Stir-fry quickly to keep them fresh and bold.
  6. Plate and serve hot—with rice, of course. That’s the law.

My Little Memories

Finished Dish

Every Sunday, Dad’s wok came alive.
He never used timers or recipes—just the sizzle of pork and the scent of garlic told us dinner was ready. The louder the oil, the closer we stood.

Chef’s Notes

🍳 Start with *cold water* when boiling pork—it keeps the meat tender, not rubbery.
🌶 Bean paste goes in *after* the pork crisps—never let it burn, or it’ll go bitter.
🥢 Don’t rush the sear. Flip only when the pork edges *start curling up.*
🧄 Garlic goes in *last minute*—it’s a perfume, not a perfume bomb.
💨 If your wok doesn’t sizzle loud, it’s not ready. Heat is the soul of this dish.
🍚 Always serve with rice. Not a suggestion. A rule.

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