Twice-cooked Pork
Bright red in color, shaped like a small lantern, with a rich aroma and a mildly spicy, sweet finish—a hallmark of Sichuan cuisine.
Ingredients
pork (boiled, cooled and sliced)
500 g
garlic sprouts (cut into ~3cm sections)
100 g
Daxian bean paste (finely chopped)
20 g
vegetable oil
50 g
cooking wine
15 g
sweet bean sauce
20 g
sugar
15 g
red soy sauce
10 g
Instructions
1
Step 1
Wash the pork, place it in a stockpot and boil until just cooked (approximately 15 minutes), then remove and let cool before cutting into slices roughly 5cm long, 4cm wide and 0.3cm thick. Finely chop the Daxian bean paste. Cut the garlic sprouts into 3cm-long segments.
2
Step 2
Place a wok over heat, add the vegetable oil and heat to around 80-100°C. Add the pork and stir-fry until it forms the characteristic 'lamp nest' shape, then pour in the cooking wine.
3
Step 3
Add the bean paste and stir-fry until fragrant and well-colored, then add the sweet bean sauce and stir-fry until aromatic. Next add the sugar and red soy sauce and stir to combine evenly, then add the garlic sprouts and stir-fry quickly until just cooked. Remove from the wok and serve on a plate.
