Twice-Cooked Pork (Hui Guo Rou)
Twice-Cooked Pork (Sichuan Classic)
Pork is boiled to 70% doneness, sliced, then stir-fried with broad bean paste, fermented black beans, and garlic sprouts, before being seasoned with green and red bell peppers.
Ingredients
Pork shoulder (washed, simmered in boiling water until about 70% cooked, then sliced thinly)
300g
Green bell pepper
1
Red bell pepper
1
Garlic shoot
1
Scallion
1
Doubanjiang (chili bean paste)
2 tsp
Fermented black beans (douchi)
1 tsp
Minced ginger
to taste
Cooking wine
to taste
Light soy sauce
to taste
Sweet bean sauce
to taste
Sugar
to taste
Salt
to taste
Instructions
1
Step 1
Wash the pork, place it in boiling water and simmer until about 70% cooked, then remove and slice thinly.
2
Step 2
Heat the wok, add 2 tbsp of oil and stir-fry the chopped green and red peppers, then set them aside. Add the pork and stir-fry briefly, then add the doubanjiang, minced ginger, fermented black beans and garlic shoots, and toss together. Add the seasonings, reduce the heat and simmer until the sauce thickens. Return the green and red peppers to the wok with the scallion segments, toss well and serve.
