Twice-Cooked Pork (回锅肉)

Twice-Cooked Pork is a cherished Sichuan dish featuring pork belly that’s simmered until tender, then sliced and stir-fried to achieve a crispy texture. Known for its rich and spicy flavors, this dish is a staple in Chinese cuisine. The interplay of tender meat and crispy edges creates a delightful blend of textures and flavors, enhanced by savory and spicy notes. This dish offers a bold taste and appealing presentation, making it a favorite among those who enjoy authentic Chinese flavors.

Ingredients

• 1 lb pork belly, skin on
• 1 large leek, white part only, sliced
• 3 garlic cloves, minced
• 2 Tbsp soy sauce
• 1 Tbsp doubanjiang (spicy broad bean paste)
• 1 Tbsp vegetable oil

Instructions

1. Boil the pork belly in water for 30 minutes or until cooked through. Allow it to cool and then slice thinly.
2. Heat the vegetable oil in a pan over medium heat and add the sliced pork belly. Stir-fry until the slices are crispy, about 5 to 7 minutes.
3. Add the sliced leek and minced garlic to the pan. Stir-fry for 2 to 3 minutes until the leek is softened and the garlic is fragrant.
4. Stir in the soy sauce and doubanjiang, mixing well to coat the pork. Cook for another 1 to 2 minutes to allow the flavors to meld.
5. Serve the dish immediately with steamed rice as a side.

Keywords: Stir-fried, Pork Belly, Leek, Garlic, Main Course

Spice Rack: Sichuan Peppercorns, Doubanjiang, Garlic

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