Recipes

Twice cooked pork with pickled cucumber

Pork belly poached then fried with lots of Chinese flavourings, served here with quick pickled cucumbers.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the pork

  • 300g/10½oz fatty pork belly, skin on
  • 2 tbsp groundnut oil
  • 1 tbsp Shaoxing rice wine (or dry sherry)
  • 1 tbsp chilli bean paste
  • 1 tbsp yellow bean sauce
  • 1 tbsp fermented black beans, rinsed and crushed
  • 1 spring onion (or baby leek), sliced on the diagonal into julienne strips
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • pinch sugar
  • sea salt and freshly ground white pepper

For the pickled cucumber

To serve

  • 300g/10½oz jasmine rice, steamed