Twice-Cooked Pork Tacos with Pickled Onion

Method

1. Put the pork belly in a 18 cm pot, cover with cold water and add the ginger and Shaoxing wine. Bring to the boil on high heat, about 6 min, skim, then turn down to medium-low heat and simmer for 20 min. It's done when a chopstick slides easily into the thickest part and the juices run clear.

   Add in this stepSkin-on pork belly, in one piece 240 gGinger slices 3Shaoxing rice wine 1 tbsp

   high heat→medium-low heat

2. While the pork simmers, slice the red onion very thinly and toss it with the rice vinegar, the juice of half the lime, the sugar and the salt. Leave for 20 min, until the onion turns pink and crisp-pickled.

   Add in this stepRed onion ½Rice vinegar 2 tbspLime ½Sugar 1 tspSalt 1 pinch

3. Lift out the pork and cool it for 15 min until firm, then slice it 3 mm thick and cut into bite-sized pieces about 1.5 cm wide, just right for a taco.

4. Heat the oil in a 26 cm pan and spread out the pork. Fry on medium-high heat for 4 min, until the fat is translucent and the edges are crisp and curling, then pour off all but 1 tablespoon of fat. Turn down to medium heat, add the chilli bean paste and honey and toss for about 30 seconds until glossy. Honey burns quickly, so don't linger.

   Add in this stepNeutral oil 1½ tspChilli bean paste (doubanjiang) 3 tspHoney 1 tsp

   medium-high heat→medium heat

5. Heat a dry pan on medium-high heat and warm the tortillas one at a time for 20–30 seconds per side, until they have a few brown spots and bend softly. It takes about 3 min in all; wrap the warm tortillas in a clean tea towel so they don't dry out.

   Add in this stepCorn tortillas (15 cm) 6

   medium-high heat

6. Fill each tortilla with shredded cabbage, then pork, then pickled onion, add a little sour cream and top with coriander and thinly sliced jalapeño. Cut the remaining lime into wedges to squeeze over just before eating.

   Add in this stepWhite cabbage 80 gSour cream 3 tbspFresh coriander (cilantro) 6 gJalapeño (fresh or pickled) 1Lime ½