Twice cooked pork| 神還原罐頭回鍋肉 | Tender & Flavorful Hong Kong Comfort Food | Homemade canned food

Select pork belly with a layer of fat and a layer of pork for a melt-in-your-mouth texture.

Boil the pork belly in cold water with ma out rice wine, green onion, ginger, and garlic for about 10 minutes to remove impurities.

Slice bamboo shoots against the fiber; frozen bamboo shoots can be used if fresh ones are unavailable.

Slice the pork belly against the grain after boiling.

Sear the pork belly until golden brown on the outside.

Add the sliced bamboo shoots and stir-fry for about 1 minute.

Make a well in the pan, add spicy bean paste, and stir-fry until fragrant, about 20 seconds.

Mix everything together and stir-fry for another 30 seconds.

Add Shing wine, white sugar, and white pepper powder, and cook for another minute.

Turn off the heat and transfer everything to a pressure cooker, including all the sauce.

Cover the Instant Pot, turn the valve to seal, and cook on high pressure for 25 minutes.

Allow the pressure to naturally release for 15 minutes, ensuring the safety pin is down before opening.

Give everything a quick mix before serving.

Equipment Needed

Spice Level:

Dietary

Allergens