Twice-Cooked Pork

Step 1

Place the pork belly in a large pot and cover it completely with cold water, about 8 cups total.

Step 2

Set the heat to high and bring the water to a rolling boil — you'll see large bubbles breaking the surface.

Step 3

Turn the heat down to medium-low so the water barely bubbles, just 1–2 small bubbles per second.

Step 4

Simmer for 30 minutes, then poke the thickest part of the pork with a fork; the meat should be very tender and easily pierced.

Step 5

Remove the pork to a cutting board and let it cool for 5 minutes until you can handle it without pain.

Step 6

Slice the cooled pork crosswise into slices about 1/4-inch thick, cutting straight down through the meat and skin like slicing bread.

Step 7

In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, and minced ginger until the honey dissolves.

Step 8

Set a 12-inch skillet over medium-high heat and wait until it is very hot, about 2 minutes; you'll feel strong heat radiating from it.

Step 9

Add 1 tablespoon of oil to the pan and swirl to coat it evenly; the oil should shimmer and slide when you tilt the pan.

Step 10

Arrange the pork slices in a single layer on the skillet, skin-side down if present, without overlapping.

Step 11

Cook without moving for 3–4 minutes until the surface turns golden brown and releases easily when you lift a corner with a spatula.

Step 12

Flip each slice and cook the other side for 1–2 minutes until light golden, then transfer all pieces to a plate.

Step 13

Return the skillet to medium-high heat and add the red bell pepper squares; cook, stirring once every 30 seconds, for 2 minutes until bright and slightly softened.

Step 14

Pour the soy mixture into the pan and stir constantly for 30 seconds until the sauce smells fragrant and the peppers are coated.

Step 15

Return the pork slices to the pan and toss gently with the peppers and sauce for 30 seconds until everything is heated through.

Step 16

Transfer to a serving plate and scatter the sliced scallion over the top.