Yields:
4 Servings
Difficulty: Difficult
Prep Time: 10 Mins
Cook Time:
35 Mins
Total Time:
45 Mins
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.
Ingredients
Adjust Servings
- Sauce:
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.
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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.
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In a bowl, mix together the light soy sauce, sweet bean paste, Shaoxing wine and sugar.
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Heat a wok over medium-low heat, then add the thinly sliced pork and stir-fry for 1-2 minutes.
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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.
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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.
