Photograph of the finished Twice cooked pork

China · Ba chỉ hai lửa xào tỏi tây Hồi quốc nhục

Twice cooked pork

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 2.6 lb
  • Photograph of Leek Leek 1.3 lb
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 4.9 oz
  • Photograph of Sweet black bean sauce Sweet black bean sauce 2.8 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Boil the whole pork belly with ginger and wine for 25 minutes, then let it cool completely for 20 minutes.
  2. 2 Cut into thin slices 2 mm thick; this is the first cooking method, different from the boiled version which is then soaked in cold water and mixed with soy sauce to be eaten cold.
  3. 3 Fry the meat slices in a dry pan over high heat for 4 minutes, until the slices curl up like a hat brim; this is the second heat setting.
  4. 4 Push the meat aside and stir-fry the Sichuan bean paste in the meat fat for 90 seconds until the oil turns red.
  5. 5 Add the diagonally sliced leeks and stir-fry for 90 seconds; the leeks should remain crisp and pungent, not soft.
  6. 6 Season with dark soy sauce, dark soy sauce, sugar, and Sichuan peppercorns, then toss the pan for 30 seconds and serve immediately.
Start cooking