Spicy Sichuan Twice-Cooked Pork with Dried Tofu
A classic Sichuan stir-fry featuring savory pork belly and chewy dried tofu, tossed with aromatic aromatics and a hint of spice.
Story
This dish, known as Xiang Gan Huiguo Rou, is a variation of the famous Twice-Cooked Pork. By swapping out the usual cabbage for dried tofu (xiang gan), the dish gains a satisfying chewy texture that soaks up the rich, rendered pork fat perfectly.
Ingredients
Pork belly
200g
Dried tofu (firm soybean curd)
150g
Red chili pepper
1
Garlic cloves
3
Fermented black beans
1 tbsp
Soy sauce
1 tbsp
Cooking wine
1 tsp
Instructions
1
Render the Pork
Place the sliced pork belly into a cold wok or frying pan. Turn the heat to medium and stir-fry the slices. Cook until the fat renders out and the meat edges turn slightly golden and crisp. Adjust the cooking time based on your preference for fat content.
2
Prepare Aromatics
While the pork is cooking, slice the dried tofu into thin strips. Finely mince the garlic and chop the red chili pepper into bite-sized pieces.
3
Stir-Fry Together
Once the pork is rendered, add the fermented black beans and chili to the pan. Toss in the dried tofu slices and minced garlic. Pour in the cooking wine and soy sauce. Stir-fry everything vigorously for a few minutes until the tofu is hot and coated in the savory pork fat.
