Pork belly with leeks and black beans

© Qin Xie-Krieger

© Qin Xie-Krieger

Are you feeling the same like me? While the spring has officially arrived in southern Germany, I surprisedly got in the mood for something really hearty, even fatty. It seems almost like I am having a panic at the end of the generous winter season which tolerates food with rich calories.

When I saw that great piece of shiny pork belly at the butcher, I could not restrain myself. In the end I had THE cure against my “winter panic”. In my head I saw the picture of slightly crusty fried thin slices of the pork belly: their rinds are shining beautifully in the frying oil, their irresistible roasting aroma is rising from the cast iron wok and spreading in the whole house, and then the intense scent of salty fermented Black beans … Gorgeously hearty, sinfully tasty! 😉

© Qin Xie-Krieger

© Qin Xie-Krieger

The recipe is adapted from a popular Sichuan dish. This is one of the favorite dishes of my father. At our home, my father has always been the kitchen chef. He just loves cooking and has strongly emphasized healthy food. Therefore, fatty meat came rarely on our round dining table during my time in China.

But the dish with the pork belly is one of the few exceptions. Once every few months my father presented us his favorite dish on the plate. Sometimes it seemed to me that my father tried to allay both his and our desire for sinful but incredibly delicious food with this dish.

© Qin Xie-Krieger

© Qin Xie-Krieger

When my father was cooking this dish, the portion was always generous, but with more vegetables and few slices of meat. The mixed feeling of culinary desire and my father’s bad conscience was clearly visible. 😉

© Qin Xie-Krieger

© Qin Xie-Krieger

When my brother and I were both young, we battled with our chopsticks for snatching the very few slices of pork belly. After our tough fight, the dining table looked then accordingly, like a battlefield. Countless red chili oil spots were decorating the dining table. I can hardly describe, what a big joy this fat meat has brought us even if my parents did not really think it was very funny.

So before the light season for jogging, asparagus and strawberries begins, snatch the “belly”! 😉

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients (4 servings):

500g pork belly
1 leek
2 tbsp fermented black beans (douchi, asia shop)
1 tsp Sichuan chili thick broad bean paste (doubanjiang, asia shop)
10g ginger
2 cloves of garlic
1 tablespoon dark soy sauce
¼ tsp sugar
1 pinch of salt
4 tablespoons vegetable oil

Preparation:

  1. Clean and dry the meat, put in a pot, cover with water, bring to boil on high heat. Then reduce the heat over medium heat  and cook for about 20 minutes. Take the meat out of the water and let chill.
  2. Cut the chilled belly meat into thin slices (about 4mm). Flatten the garlic cloves with a knife. Peel the ginger and cut into thin slices. Cut the leek into rings, wash thoroughly with water and allow to drain.
  3. Heat the oil in a wok over medium heat. Add in the garlic and ginger, stir fry briefly. Remove the garlic and ginger from the oil. Add the meat slices and chili thick bean paste, stir fry for about 5 minutes. Then add the black beans and soy sauce. Stir fry everything for about 3 minutes.
  4. Add the leek rings to the meat and stir fry. Season with salt and sugar. Serve with jasmine rice.
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