Twice-Cooked Pork
Zhejiang-style Twice-Cooked Pork, fragrant and savory with a home-style flavor, where the pork curls up as its fat renders out.
Ingredients
pork shoulder (cooked and sliced)
370 g
garlic sprouts (cut into 1-inch segments)
70 g
lard
25 g
sweet bean paste
12 g
soy sauce
12 g
cooking wine
12 g
sugar
5 g
spicy broad bean paste
25 g
scallion
25 g
MSG
3 g
Instructions
1
Step 1
Cut the pork into 4 cm wide strips, boil in water until cooked, then slice. Cut the garlic sprouts into 1-inch segments.
2
Step 2
Stir-fry the cooked pork in hot oil until it renders its fat and curls up, then add the spicy broad bean paste and sweet bean paste to release their flavor. Add the garlic sprouts along with the remaining seasonings, stir-fry briefly, and serve.
