Twice-Cooked Pork
A classic Sichuan dish of boiled, skin-on pork that is sliced and stir-fried with doubanjiang, sweet bean sauce, and garlic sprouts.
Ingredients
Pork (with skin, alternating fatty and lean)
500g
Garlic sprouts (washed and cut into 2.6 cm sections)
150g
Lard
40g
Salt (a pinch)
1g
Pixian doubanjiang (finely chopped)
50g
Sweet bean paste
25g
Dark and light soy sauce
25g
Ginger
25g
Scallions
20g
Sichuan peppercorns
About 10
Instructions
1
Prepare the ingredients
Wash the pork (with skin, alternating fatty and lean). Wash the garlic sprouts and cut them into 2.6 cm sections. Finely chop the doubanjiang.
2
Boil the pork
Bring water to a rolling boil in a pot over high heat, add the pork along with the scallions, ginger, and Sichuan peppercorns; cook the pork until just done but not falling apart. Skim the foam off the surface of the broth during cooking.
3
Slice the pork
Remove the pork from the pot and let the surface moisture evaporate; while still warm, slice it into pieces about 0.3 cm thick with the skin still attached.
4
Stir-fry the pork
Place a wok over medium heat and add the lard. When the oil is about half-hot, add the pork slices along with a pinch of salt and stir-fry evenly. When the pork releases its oil, push it to the side of the wok, then add the doubanjiang and sweet bean paste to the oil and fry until fragrant before mixing evenly with the pork.
5
Combine and finish stir-frying
Add the garlic sprouts and stir-fry together; cook the sprouts until just done but not wilted, then add the soy sauce, stir evenly, and remove from the wok to serve.
