The twice cooked (or double cooked) pork actually is Szechuan pork belly stir fried with doubanjiang. This Chinese spicy pork stir fry is a classic Szechuan cuisine that is beloved by people all over the world. The doubanjiang, or the Szechuan spicy broad bean paste, is the soul of the dish. This sauce is packed with umami and is a staple ingredient in almost all Szechuan cuisine including the Mapo Tofu. It is not too difficult to make this dish. However, the stir fry process takes place very quickly, it’s better to prepare everything in advance before you literally cook the dish.

Besides the doubanjiang, the authentic recipe calls for another important sauce that is often missed out in many online resources. It is the tianmianjiang (甜面醬), the sweet fermented flour paste! In Chinese cooking, when you are dealing with fatty ingredients, you often have to add sweetening agents to balance out the greasiness. I’d say this sauce is the unsung hero in this twice cooked pork.

Other than that, I think there isn’t anything else I need to mention specifically, because the recipe of this Szechuan dish is quite straightforward. Try to cook this at home and let me know what you think!

0:00 Introduction
1:31 Preparing the ginger and garlic cloves
2:29 Preparing garlic sprout
2:58 Cutting and blanching the meat
3:52 Preparing the sauce
4:50 Stir-frying

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Ingredients you’ll need:

Main
+ Pork Belly Slices – 12-16 slices
+ Garlic Sprout – 4-5
+ Garlic Cloves – 2-3
+ Ginger – a bit smaller than thumb size

Sauce (*adjust the amount depending on the saltiness of your brand)
+ Doubanjian (Szechuan spicy broad bean paste) – 1 tbsp
+ Tianmianjiang (Sweet fermented flour paste) – 1/2 tbsp
+ Light soy sauce – 1 tbsp
+ Chinese Aged black vinegar (陳醋) – 1 tbsp

Others
+ Shaoxing wine
+ Sugar

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Music: Latinium by Javolenus (c) copyright 2020 Licensed under a Creative Commons Attribution Noncommercial (3.0) license. Ft: NiGiD

#SpicyStirFry #SzechuanDish #SpicyPorkBelly

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