Pork with Skin (1)
Black Beans (3)
Sweet Bean Paste (3)
Chili Bean Paste (3)
Soy Sauce, dark
Lard or Oil (5)
Prep - (5-1/2 hrs - 35 min work)
RUN - (20 min)
- Prepare your slab of PORK. Bring plenty of water (or stock
if available) to a boil in a large pot, drop in the Pork,
bring back to a boil and simmer for 30 to 45 minutes until cooked
through. Reserve the resulting broth for another use.
- Remove Pork from the pot, cool it thoroughly, then
refrigerate until it is thoroughly chilled all the way through.
- When Pork is thoroughly chilled, slice it thin. Individual
pieces should be about 1 inch (skin to lean) by 2 inches long and
less than 1/4 inch thick. Every slice should have layers each of
skin, fat and lean.
- Slice tender part of LEEKS thin on a steep diagonal into
"horse ear" slices.
- Rinse BLACK BEANS, crush them very lightly and mix with
Sweet Bean Paste.
- Measure out your Chili Bean Paste.
- Mix Soy Sauce and Sugar.
- Heat Lard in a wok and sir in Pork. Fry stirring
over moderately high heat until much of the fat has melted out and the
slices are getting crispy on the outside and starting to curl.
You're going to have some spattering here because pork skin does that.
- Push the Pork up the side of the wok or remove it with a slotted
spoon (necessary in smaller or steeper woks). At this point you can
spoon or pour out some fat if it looks like too much, but there should
still be at least a couple tablespoons. Stir in Chili Bean Paste
until the oil is red and fragrant, just a few seconds. Stir in Black
Bean mix and fry stirring for a few seconds until aromatic, then
stir Pork back in.
- Stir in Soy Sauce and Sugar. If you need to hold it,
hold at this point.
- Stir in Leeks and fry stirring until they are just cooked
through, just a minute or two. Serve immediately.