Peel the carrot (2 ounce). Cut into small chunks. Lay each piece flat and cut into 1/4-inch thick slices.

Cut the dried tofu (4 oz) into 1/4-inch thick slices.

Peel the onion (0.50 ounce). Slice the onion in half, then cut half of it into triangular chunks. Separate into individual pieces. Save the remaining half for other uses.

Use scissors to remove half of the dried chili pepper (0.50 ounce). Cut it open and remove the seeds, then cut into smaller pieces.

Peel the garlic (2 clove). Remove the hard ends, then cut the garlic into thin slices.

Cut off the green onion whites (2 ounce) (Reserve the green parts for another use.). If the whites have bulbs, slice them apart. Smash the bulbs, then cut them into 2-inch segments.

Remove the core from half a head of cabbage (8 ounce). Rinse the cabbage in water, then cut into chunks, ripping apart layers by hand if needed.

In a small bowl, combine the ground bean sauce (1 tablespoon), oyster sauce (1 tablespoon), hoisin sauce (2 teaspoon), light soy sauce (2 teaspoon), sugar (1 tablespoon), and doubanjiang (0.50 teaspoon). Mix until thoroughly combined. Taste and adjust as needed.

Add the hot water (6 cup) to a wok with the heat on high.

Once the water is about to boil, add the pork belly (13 ounce) and flip occasionally so it cooks evenly. When the water comes to a boil, decrease the heat to medium and let it cook for 2 to 3 minutes.

As the pork cooks, fill a large bowl with cold water.

Cover the wok with a lid and let cook for another 2 to 4 minutes.

Remove the lid and cook for another 2 to 3 minutes, for a total cook time of 6 to 10 minutes, depending on the size of the meat. Flip and move around to ensure even cooking.

Remove the pork belly and place in the cold water for 4 to 5 minutes.

LESSON 5.3

Parboiling & Blanching

Dive Deeper →

Strain out any scum or fat left in the water.

Add the cabbage to the water first, making sure all the pieces are submerged, then add the carrots to the wok. Cook for roughly 1 minute.

Remove and let them drain in a colander.

Remove the pork belly from the cold water and pat dry with paper towels.

Cut the pork belly into thin 1/4-inch thick slices and set aside.

Discard the boiling water.

Heat the wok on high, roughly 1 minute.

Turn the heat to low, add the oil (1 tablespoon) and spread it around the wok with a spatula.

Add the pork belly and spread them out so all pieces can brown. Cook for 1 minute before turning and cooking for 1 more minute.

Add the garlic, dried chili pepper, and green onion whites. Stir fry until aromatic for 20 to 30 seconds.

Add the onions and stir fry for 30 to 40 seconds.

Add the dried tofu, letting the pieces pan fry in the middle of the wok for about 1.5 to 2 minutes.

Add the sauce and stir fry to mix, about 20 to 30 seconds.

Add the cabbage and carrots. Pour in the cooking wine (1 tablespoon) along the edge of the wok and stir fry for 1.5 to 2 minutes.

Combine the cornstarch (1 teaspoon) and water (1 tablespoon) in a small bowl and mix thoroughly to combine.

Increase the heat. If the sauce is too watery, add in the cornstarch slurry while mixing and stir fry for 40 to 50 seconds until reaching your desired consistency.

Add the sesame oil (1 teaspoon) and stir fry to mix, about 20 to 30 seconds.

Taste test and plate.