🇨🇳 China
Twice-cooked pork, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
25 min2 to wash
3 lazy steps
- 1
Boil pork belly in water with ginger for 15 minutes until cooked through, then cool slightly and slice thinly.
- 2
Heat oil in a wok over medium-high heat, then fry pork slices for 3 minutes until fat renders and edges curl.
- 3
Push pork aside, stir-fry doubanjiang and sweet bean sauce until red and fragrant, then toss everything with garlic scapes for 2 minutes.
🇨🇳 How it's eaten in China
In China, this dish is served hot over steamed white rice, often accompanied by a light clear soup.
Ingredients (serves 2)
- pork belly250 g
- garlic scapes110 g
Swap: green onions 4 stalks（easy to find）
- ginger 1.5 cm knob
- vegetable oil1 tbsp
- doubanjiang1.5 tbsp
Swap: chili garlic sauce 1 tbsp + miso 1/2 tbsp（flavor match）
- sweet bean sauce1 tbsp
Swap: hoisin sauce 1 tbsp（sweet savory match）
- Shaoxing wine1 tbsp
Swap: dry sherry 1 tbsp（aroma match）
Authentic ingredients in China
- pork belly250 g
- garlic scapes110 g
- Pixian doubanjiang1.5 tbsp
- douchi (fermented black beans)1 tsp
- tianmianjiang (sweet bean sauce)1 tbsp
- Shaoxing wine1 tbsp
- ginger3 slices
- garlic2 cloves
- soy sauce1 tsp
- sugar1/2 tsp
Optional authentic touch
Simmering the pork ahead and chilling it completely allows for much thinner, cleaner slices.
Wherever you live: Japan, Europe or anywhere else
Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.
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