Salt-Fried Pork (Sichuan Style)
Sliced pork is fried, then stir-fried with Pixian doubanjiang, fermented black beans, and garlic sprouts, yielding a savory, spicy flavor and a rich reddish-brown color.
Ingredients
Pork (lean and fat from hind leg), skinless, sliced thin
to taste
Fresh red chili peppers, diced
to taste
Peanut oil
to taste
Garlic sprouts, cut diagonally into segments
to taste
Sichuan Pixian doubanjiang (broad bean chili paste)
to taste
Douchi (fermented black beans)
to taste
Soy sauce
to taste
Cooking wine
to taste
Sugar
to taste
Ginger, sliced thin
to taste
Salt
to taste
Instructions
1
Ingredient Preparation
Cut the pork (skin removed) into slices 30 mm long, 25 mm wide, and 2 mm thick. Peel and thinly slice the ginger. Cut the garlic sprouts diagonally into 10 mm-long segments. Dice the fresh red chili peppers into 10 mm cubes.
2
Stir-Frying
Heat the wok over high heat, add the peanut oil, and heat until it produces heavy smoke. Add the pork slices first and fry for 1 minute until they curl and turn slightly yellow. Add the salt and ginger slices, stir-fry a few times, then add the douchi, doubanjiang, fresh red chili peppers, soy sauce, cooking wine, sugar, and garlic sprouts in that order. Stir-fry to combine and serve.
