Twice-Cooked Pork

Name: Twice-Cooked Pork
Yield: Serves 4
Cuisine: Chinese
Ingredients: noodles, to serve (optional); 30 ml/2 tbsp chilli bean paste (dou banjiang); 2 garlic cloves, chopped; 15 ml/1 tbsp light soy sauce; 30 ml/2 tbsp chilli bean paste (dou banjiang); 15 ml/1 tbsp hoisin sauce; 10 ml/2 tsp caster/superfine sugar; 15 ml/1 tbsp dark soy sauce; 45 ml/3 tbsp vegetable oil; 10 ml/2 tsp caster/superfine sugar; 1 green/bell pepper; 1 green/bell pepper; 450 g/1 lb meaty pork belly, or pork leg with skin and fat; 1 small leek; 450 g/1 lb meaty pork belly, or pork leg with skin and fat; 450 g/1 lb meaty pork belly, or pork leg with skin and fat; 450 g/1 lb meaty pork belly, or pork leg with skin and fat

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

A Sichuan all-time favourite, the name of this dish is fairly self-explanatory. It is simply pork that is parboiled and then stir-fried with a blend of Sichuan seasonings. This is a very old method from when tougher meats, such as mutton and wild boar, were more common and had to be made tender by precooking.

Ingredients

450 g/1 lb meaty pork belly, or pork leg with skin and fat

Asia
China
Sichuan
Main course

Method

Cut the pork into two pieces, then put in a colander over the sink and rinse both sides with boiling water. Drain well. Put the pork in a large pan and cover completely with boiling water. Bring to the boil over a medium heat, then simmer for 30–40 minutes, or until cooked through.