Sichuan Poached Pork with Bean Sprouts
Skin-on pork slices cooked with doubanjiang and dried chilies.
Ingredients
skin-on pork leg (wash under clean water, simmer in a pot of water until just cooked, remove, let cool, and cut into large thin slices)
400 g
yellow soybean sprouts (wash under clean water, blanch in boiling water, remove, and drain well)
300 g
vegetable oil
to taste
fine salt
to taste
MSG
to taste
cooking wine
to taste
doubanjiang (fermented chili bean paste)
to taste
minced ginger
to taste
minced garlic
to taste
ground Sichuan peppercorns
to taste
dried chili sections
to taste
stock
to taste
Instructions
1
Prepare the pork and bean sprouts
Wash the skin-on pork leg under clean water, place it in a pot of water, and simmer until just cooked. Remove it, let it cool, and cut it into large thin slices. Wash the yellow soybean sprouts, blanch them in boiling water, remove and drain them, then set them aside on a serving plate.
2
Cook and assemble the dish
Heat the vegetable oil in a wok, add the minced ginger, minced garlic, and doubanjiang, and stir-fry until fragrant. Add the stock and bring it to a boil. Add the sliced pork and season with fine salt, MSG, and cooking wine. Cook until the slices curl slightly, then transfer them onto the bean sprouts. Sprinkle with ground Sichuan peppercorns and dried chili sections, pour hot oil over the top, and serve.
