Twice-Cooked Pork

You’ll find this dish on any decent Szechuan menu. The traditional recipe requires chilli bean paste, a classic Szechuan flavouring made from chillies and fermented broad beans, but it can be hard to get hold of so I’ve come up with an alternative chilli paste that works really well. If you like your food really hot, then add an extra half-teaspoon of chilli flakes to the paste.