A classic Chinese dish, double cooked pork belly aka twice cooked pork belly/moei wo yuk/huiguorou/回锅肉.It is a simple and easy dish. Why is it called double cooked pork belly? The pork belly is first cooked in some water and later stir-fried. The double cooked pork belly is also sold in a can which you can find at Chinese grocery stores.

There are a lot of variations of the double cooked pork belly. You can add all kinds of vegetables or mushrooms. Some only use leeks or with paprika, some use Chinese cabbage. The main ingredients are the pork belly and the sauce.

Ingredients

• 300 gr. pork belly
• 1/2 cabbage (ox heart or Chinese cabbage)
• 1 slice of ginger
• 1 tsp chili bean sauce aka toubanjiang
• 1/2 tsp sweet sauce aka tian jiang
• 1/2 tbsp sugar
• 1 tbsp light soy sauce
• 1 tbsp vegetable oil
• 2 tsp water
• 1/2 tsp pepper
• 1 tbsp sesame oil
• 2 gloves of garlice
• 2 stalks scallions
• 2 stalks cilantro

Heat a pan with water and add the slice of ginger. When the water is boiling add the pork belly. You can use pork belly with or without the skin. Cook the pork belly for about 5 minutes. Rinse the pork belly with some cold water or ice water. Let the pork dry for few minutes. After, slice the pork belly thinly about ½ cm. I have used pre-cut pork belly without the skin.

Cut the cabbage and scallions in same size as the pork belly. Chop the garlic and cilantro finely.

Take a little bowl, add the chili bean sauce, the sweet sauce and soy sauce, and mix well.

Heat up the pan and add the pork belly. No extra oil is needed as there will be plenty of oil coming out of the pork belly. Stir-fry the pork belly till golden brown about 5 minutes. After, take out some oil, till you have about 1 tbsp oil left in the pan. Add the garlic, stir-fry till fragrant for 30 seconds. 

For extra flavor, you can add some Chinese cooking wine and fresh chili. Serve it with some rice.