Twice-cooked pork is Szechuan style stir-fry pork, which requires cooking twice – first simmer in water, followed by pan-frying and enrobed in a glossy thick gorgeous sauce made with a combination of chili bean paste and other unique Szechuan seasonings.

Recipe:
(More details at )

Ingredients:
For the pork: (A)
400g pork belly (weight after purchase, cut into large chunks)
2 stalks scallions, cut into 5cm sections
3 slices ginger
1/4 tsp Szechuan peppercorns (Optional)
For the seasonings: (B)
2 tbsp chili bean paste
1 tbsp black bean
2 tbsp Chinese wine (Optional)
2 tsp sweet bean paste
1 tsp sugar
Aromatics: (C)
1 tbsp cooking oil
2 tsp garlic, coarsely chopped
2 tsp ginger, coarsely chopped
Vegetables: (D)
2 stalks of leek
1 small green bell pepper
2 red chilies
Instructions:
– Place all the ingredients in A into a pot.
– Add sufficient water to submerge the pork.
– Bring the water to a boil.
– Simmer for 15 minutes or until the pork is nearly fully cooked. Drained.
– Dry the pork with kitchen paper towels.
– Slice the pork into thin slices.
– Pan-fried the pork in a pan until both sides turn slightly brown. Remove and leave the oil rendered in the pan.
– Saute the garlic and ginger until aromatic.
– Add seasonings B.
– Return the pork to the pan.

#TwiceCookedPork #回锅肉 #DoubledCookedPork

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