Twice-cooked Pork
回锅肉
Sichuan classic featuring twice-cooked pork belly stir-fried with garlic shoots and spicy bean sauce. A beloved dish with tender, flavorful pork and aromatic vegetables in bold, savory seasonings.
Servings
2-3 people
Prep Time
35 minutes
Cook Time
10 minutes
Spice Level
Medium
Ingredients
Instructions
First put the meat in a cold water pot, add ginger slices, pour in a large spoon of cooking wine, bring to a boil over high heat, then turn to medium heat, cook for about half an hour.
When chopsticks can pierce through easily, turn off the heat.
And no blood water flows out.
Let the cooked meat cool, then cut into thin slices.
Too thin and it will break when stir-frying, too thick and you won't get the "lantern bowl" effect. (You can put it in the freezer for 5 minutes, this makes it easier to cut)
Cut the green garlic diagonally into inch-long segments.
Pour oil into the wok, heat the wok over high heat, add the cut meat slices, stir-fry until the meat slices curl and the fat becomes transparent.
This way all the pork oil is stir-fried out, making it not greasy to eat.
Then push the meat to one side of the wok, add sichuan peppercorns and doubanjiang, stir-fry until the oil turns red, then you can pull the meat over and stir-fry evenly.
Add the green garlic, cooking wine, salt, sugar, and light soy sauce, stir-fry evenly and it's ready to serve.
