Twice-Cooked Pork
Twice-cooked pork has always been considered the king of Sichuan cuisine, and when it comes to Sichuan cuisine, people inevitably think of twice-cooked pork. It is a dish that combines color, fragrance, and taste and is the first choice for rice dishes. The ingredients used to make twice-cooked pork can vary, and in addition to garlic sprouts, leeks, peppers, onions, and other ingredients can also be used, and each family has its own secret recipe.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
35
mins
Total Time:
45
mins
Ingredients
-
1
lb
(453g) pork belly
(skin-on)
-
2
garlic sprouts
(cut into diagonal pieces, or leek)
-
4
garlic cloves
(sliced)
-
1
inch (2.5cm) ginger
(sliced)
-
2
fresh red chili peppers
(cut into small pieces)
-
1
green onion
(cut into pieces)
-
1/2
tbsp
(7g) fermented black beans
-
1
tbsp
(25g) Sichuan chili bean paste
(Spicy Doubanjiang)
-
3
tbsp
(45ml) vegetable oil
Sauce:
-
1
tbsp
(15ml) light soy sauce
-
1
tsp
(5g) sweet bean paste
-
1
tbsp
(15ml) Shaoxing wine
-
1
tsp
(4g) sugar
Instructions
-
In a pot, add the pork belly and enough water to cover the pork. Add 2 slices of ginger and green onion to the pot. Bring to a boil and let simmer for 30 minutes until the pork is fully cooked.
-
After removing the pork from the pot, transfer it to a bowl of cold water to cool down. When it has cooled to a temperature that you can handle comfortably, slice it into thin pieces.
-
In a bowl, mix together the light soy sauce, sweet bean paste, Shaoxing wine and sugar.
-
Heat a wok over medium-low heat, then add the thinly sliced pork and stir-fry for 1-2 minutes.
-
Add fermented black beans ,Sichuan chili bean paste, garlic, ginger and red chili peppers into the wok. Stir-fry for 30 seconds or until fragrant.
-
Turn up the heat to medium-high. Pour the sauce over the pork and stir-fry for 30 seconds. Then, add the garlic sprouts into the wok and stir-fry for 20 seconds or until they are cooked through. Serve hot with steamed rice.