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
  1. 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.
  2. 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.
  3. In a bowl, mix together the light soy sauce, sweet bean paste, Shaoxing wine and sugar.
  4. Heat a wok over medium-low heat, then add the thinly sliced pork and stir-fry for 1-2 minutes.
  5. 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.
  6. 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.