Twice-Cooked Pork
A classic Sichuan dish made by slicing cooked pork and stir-frying it with doubanjiang (broad bean paste), sweet bean sauce, and garlic sprouts.
Ingredients
pork (with skin, alternating fat and lean layers)
garlic sprouts (washed and cut into 2.6cm long segments)
rendered pork lard
salt
a trace
Pixian doubanjiang (finely minced)
sweet bean sauce
red and white soy sauce
ginger
scallion
Sichuan peppercorn
Instructions
1
Prepare Ingredients
Wash the pork with skin and alternating fat and lean layers. Wash the garlic sprouts and cut them into 2.6cm long segments. Finely mince the doubanjiang.
2
Boil the Pork
Place a pot on high heat with boiling water, add the pork, scallions, ginger, and Sichuan peppercorns; cook the pork until done but not falling apart; skim off any foam from the surface of the water while cooking.
3
Slice the Pork
Let the drained pork air dry to remove excess moisture, then cut into approx. 0.3cm thick slices with the skin attached while it is still warm.
4
Stir-fry
Place a wok on medium heat, add the rendered pork lard. Once the oil reaches 50% heat, add the pork slices and a trace of salt, stir-fry evenly. When the pork slices start to release oil, push them to the side of the wok, then add the doubanjiang and sweet bean sauce to the oil, stir-fry until fragrant, then mix thoroughly with the pork slices.
5
Combine and Stir-fry
Next add the garlic sprouts and stir-fry together; cook the garlic sprouts until tender but not wilted, then add the soy sauce, stir-fry evenly, and serve.
