A signature Sichuan dish where pork belly is first boiled, then sliced and stir-fried with doubanjiang, fermented black beans, and leeks. The double cooking creates a unique texture that is tender inside with slightly crispy edges.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Boil the whole pork belly with ginger and cooking wine for twenty minutes until cooked through, then cool and slice thinly.
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2
Heat a wok and lay pork slices flat to render fat until lightly golden on both sides.
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3
Push pork aside, add doubanjiang and black beans, stir-fry until oil turns red.
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4
Add leeks, pepper, garlic, soy sauce, and sugar, tossing over high heat until vegetables are wilted.
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5
Serve immediately while pork retains its dual texture.
Did You Know?
Twice-Cooked Pork is the king of Sichuan home cooking and the dish chefs use to test a new wok.
Chef's Notes
Equipment Tips
- wok
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