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Twice cooked pork with pickled cucumber

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

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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