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Twice-Cooked Pork Belly


Twice-Cooked Pork Belly
1 pound pork belly, cut in two-inch cubes, simmered one hour, drained the liquid discarded, the cubes dried with paper towels
2 Tablespoons thin soy sauce
1 Tablespoon dark soy sauce
1 Tablespoon vegetable oil
2 Tablespoons cornstarch
5 cloves peeled and sliced garlic cloves
3 scallions, coarsely minced
1 teaspoon granulated sugar
1 teaspoon sesame oil
1 cup brewed Chinese black tea
½ teaspoon ground white pepper
1 Tablespoon Chinese rice wine
1 Tablespoon chili sauce (optional)
1 leek, the white part only angle-sliced

1. Mix belly pork cubes with the thin and dark soy sauces, sliced garlic cloves, and cornstarch, and set aside for one hour; then drain and use the marinade for another use, if desired.
2. Heat a wok or fry-pan, add the oil and stir-fry the garlic and scallion pieces for one minute, then add the drained belly pork cubes, sugar, sesame oil, brewed tea, and ground white pepper. Cover and simmer this and the other ingredients for half an hour, then uncover and simmer until the liquid is reduced by half, about twenty minutes.
3. Stir in half the leek pieces, put the belly pork in a pre-heated bowl, then add the rest of the leek pieces scattered over the top, and serve.

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