Double Cooked Pork

Double Cooked Pork is a classic Sichuan dish featuring tender slices of pork belly stir-fried with leeks and chili bean paste. The preparation involves boiling the pork initially, slicing, and then stir-frying until crispy. This method achieves a delightful combination of tender meat and a crunchy exterior, enhanced by the savory, spicy flavors of chili bean paste. Popular among enthusiasts of bold and flavorful Chinese cuisine, this dish offers a unique texture and taste experience that stands out in Sichuan gastronomy.

Ingredients

• 1 lb pork belly, thinly sliced
• 2 whole leeks, sliced
• 2 Tbsp chili bean paste

Instructions

1. Place the pork belly slices in a pot of boiling water and cook for 5 minutes.
2. Drain the pork, letting it cool slightly, and then pat dry with paper towels.
3. Heat a wok or large skillet over medium heat and add 2 Tbsp of oil.
4. Add the pork belly slices to the wok and stir-fry until they become crispy, about 8-10 minutes.
5. Add the sliced leeks and 2 Tbsp of chili bean paste to the wok.
6. Stir-fry everything together for an additional 3-4 minutes, ensuring the leeks are tender and the ingredients are well combined.

Keywords: Stir-Fry, Crispy Pork, Chili, Leeks, Main Course

Spice Rack: Sichuan Peppercorn, Chili Powder, Garlic Powder

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