Twice Cooked Pork and Leek Noodles
I was born in Chongqing, a massive city in southwest China with a population of almost 30 million people. Sichuan spices basically run in my veins, and is my favourite style of Chinese cuisine. One of the country's most popular dishes from my region is twice cooked pork, named so because the pork belly is firstly boiled and later stir-fried. I love mine with leek on noodles.
500g pork belly
3 baby leeks
1 tbsp fermented chilli paste
1 tbsp black bean garlic sauce
1 tsp caster sugar
150g dried noodles
1 tbsp light soy sauce
1 tbsp dark vinegar
½ tsp fish sauce
1 tbsp peanut butter
Wash the pork belly thoroughly, submerge in cold water and bring to a boil. Simmer until cooked (approximately 25 minutes) and check that juices run clear when pricked with a fork. Refrigerate the whole piece for at least 4 hours. Once the meat is completely cold, you can slice it thinly. Keep 100g out for 2 portions, then freeze the rest of the slices to fry from frozen in the future.
Cook 150g noodles according to the packet instructions. Drain and divide between two bowls. To each bowl, add ½ tbsp light soy sauce, ½ tbsp dark vinegar, a few drops of fish sauce, and ½ tbsp peanut butter. Mix well until all the noodles are coated.
Cut 3 baby leeks finely. Add the slices of cooked pork belly to a wok with a little hot cooking oil, and fry until they curl slightly. Add 1 tbsp fermented chilli paste, 1 tbsp black bean garlic sauce, 1 tsp caster sugar and the sliced baby leeks to the wok. Fry again until the leeks are just cooked. Top the noodle bowls with the pork and leek mix. Enjoy!