Twice-Cooked Pork (Hui Guo Rou) Version 5
Boil pork leg until the meat is cooked and the skin is soft, then slice and stir-fry in lard with doubanjiang, sweet bean sauce, dark soy sauce, and garlic sprout segments.
Ingredients
Pork leg meat (with fat and lean connected, scraped clean)
190g
Green garlic shoot segments (scallions can be substituted)
30g
Sweet bean sauce
6g
Fine salt
a pinch
Rendered lard (can be obtained from rendered pork fat)
16g
Doubanjiang (chopped)
8g
Dark soy sauce
5g
Instructions
1
Boil and Slice the Pork
Scrape clean the pork leg meat with connected fat and lean. Place it in a soup pot and boil until the meat is cooked through and the skin is tender (do not overcook). Remove, let cool slightly, then cut into slices about 1.5 inches long, 1.2 inches wide, and 1/8 inch thick. Chop the doubanjiang.
2
Stir-Fry
Place a wok over medium heat, add the lard and heat until about 50% hot. Add the pork slices and briefly stir-fry, then add the fine salt and continue stir-frying until the oil renders out. Add the doubanjiang and stir-fry until the slices are colored. Add the sweet bean sauce and stir-fry until fragrant. Add the dark soy sauce and stir until evenly combined. Finally add the green garlic shoot segments and stir-fry briefly until done.
