Recipe: Sam Low’s Twice-Cooked Pork With Cumin

This pork dish is packed with flavour, seasoned with garlic, dark soy sauce, cumin, chilli and fermented black bean. Photo / Melanie Jenkins

The pre-cooking of the pork belly here means the second cook of the pork is purely to caramelise and render the fat, which seasons the vegetables that are tossed with spices. It’s the perfect dish for maximum rice-eating potential. I highly recommend cooking more pork than you need and freezing the sliced portions for future use or keeping them in the fridge to be cooked in the next few days.

The Lowdown

Boil the pork belly until cooked and cool. Fry sliced, cooled pork belly with aromatics, seasoning and vegetables. Allow 30 minutes to cook pork, 10 minutes to stir-fry after overnight cooling of pork.

Recipe extracted from Modern Chinese: 70+ easy, everyday recipes from the winner of MasterChef NZ by Sam Low. Recipe photography © Melanie Jenkins (Flash Studios). Published by Allen & Unwin NZ, $50, out now.