Twice-Cooked Pork
Twice-Cooked Pork features tender pork rump slices stir-fried with Doubanjiang, Sichuan peppercorns, and garlic sprouts.
Story
The pork is first boiled until partially cooked, then sliced thin and stir-fried until the edges curl slightly. Aromatics like Sichuan peppercorns and Doubanjiang add a savory, spicy fragrance, while crisp garlic sprouts bring freshness to the rich, flavorful meat.
Ingredients
Pork rump
300g
Garlic sprouts
150g
Doubanjiang
1.5 teaspoons
Dark soy sauce
0.5 teaspoon
Cooking wine
3 teaspoons
Ginger
to taste
Sichuan peppercorns
to taste
Chicken powder
0.5 teaspoon
Instructions
1
Step 1
Add three teaspoons of cooking wine and ginger slices to the pork, cook until 70% done, then remove and set aside
2
Step 2
Slice the cooked meat into thin slices and set aside
3
Step 3
Cut the garlic green onions into sections, separating the stalks from the leaves
4
Step 4
Heat up the wok with an appropriate amount of base oil until 70% hot, add the meat slices and ginger slices, and stir-fry
5
Step 5
Stir-fry the meat slices until they slightly curl up, push to the side, add Sichuan peppercorns to fragrance, then add bean and chili paste and stir-fry until fragrant
6
Step 6
Stir-fry evenly
7
Step 7
Add the garlic stalks and stir-fry evenly
8
Step 8
Add the garlic leaves and stir-fry evenly, add half a teaspoon of dark soy sauce and one-third teaspoon of chicken powder to season
9
Step 9
Stir-fry evenly over high heat and serve
10
Step 10
Finished dish
11
Step 11
Finished dish
12
Step 12
It's simply perfect with rice!
