Twice-Cooked Pork
A signature Sichuan dish of stir-fried sliced cooked pork leg with Pixian doubanjiang, sweet bean sauce, and green garlic sprouts.
Ingredients
pork leg with skin (washed, boiled until cooked through and skin is tender, then sliced)
400 g
green garlic sprouts (cut into segments)
100 g
Pixian doubanjiang (finely chopped)
25 g
sweet bean paste
about 10 g
Instructions
1
Preparation
Wash the pork and boil it until the meat is cooked through and the skin is tender. Remove, let cool, then slice and set aside. Cut the green garlic into segments.
2
Stir-frying
Heat oil to about 60% hot in a pan, add the pork slices and stir-fry until they curl up into ear-like shapes. Add the finely chopped Pixian doubanjiang and stir-fry until well colored, then add the sweet bean paste and stir-fry until fragrant. Season to taste, add the green garlic segments, toss to combine, and plate.
