how to make Twice Cooked Pork

Twice-cooked pork is a classic Sichuan dish known for its flavorful and tender pork slices. Here’s a recipe for making twice-cooked pork:

Ingredients:

• 1 pound (450g) pork belly, thinly sliced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 leek or green onion, sliced
• 1/2 cup Sichuan chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• 1 tablespoon fermented black beans (optional)
• 1 tablespoon sugar
• 1/2 cup water
• Salt to taste
• Steamed rice, for serving

Instructions:

1. In a pot of boiling water, blanch the pork slices for 2-3 minutes to remove any impurities. Drain the pork and set it aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the blanched pork slices and stir-fry until they become slightly browned and crispy around the edges. Remove the pork from the wok and set it aside.
4. In the same wok, add the minced garlic, grated ginger, and sliced leek or green onion. Stir-fry for a minute until fragrant.
5. Add the Sichuan chili bean paste (doubanjiang) to the wok and stir-fry for another minute.
6. Add the soy sauce, fermented black beans (if using), sugar, and water to the wok. Stir well to combine.
7. Return the cooked pork slices to the wok and stir-fry for a few minutes, ensuring they are coated with the sauce.
8. Taste the pork and adjust the seasoning with salt if needed.
9. Once the sauce has thickened and the pork is heated through, remove from heat.
10. Serve the twice-cooked pork hot with steamed rice.

Twice-cooked pork is traditionally served with steamed rice, but you can also enjoy it with noodles or stir-fried vegetables. Feel free to adjust the spice level by adding more or less chili bean paste according to your preference. Enjoy your delicious homemade twice-cooked pork!