potatoes and pork

Twice-Cooked Pork (Mapo Tofu Style) Recipe Guide

Twice-cooked pork, or *Huidorou*, is a Sichuan classic beloved for its bold flavors and tender-crisp texture. This guide breaks down the simple steps to recreate this iconic dish at home.

Ingredients:

- 300g pork belly (or loin), boiled until tender then sliced thinly

- 2-3 potatoes, peeled and cubed

- 3-4 tbsp doubanjiang (broad bean paste)

- 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp dark soy sauce

- Garlic, ginger, and green onions (sliced)

- Cooking oil

Steps:

1. Prep the Pork: Boil pork in water with ginger for 20 minutes until fork-tender. Cool, then slice into thin, bite-sized pieces.

2. Cook Potatoes: Parboil potato cubes until slightly soft (5-7 mins), then pan-fry until golden and crispy. Set aside.

3. Stir-Fry: Heat oil in a wok. Sauté garlic, ginger, and doubanjiang until fragrant. Add pork slices, stir-frying until edges are slightly crisp.

4. Combine: Return potatoes to the wok. Add soy sauces, sugar, and a splash of water. Toss everything together for 2-3 minutes, ensuring even coating.

5. Finish: Garnish with green onions. Serve hot with steamed rice for the ultimate comfort meal.

Tip: Adjust doubanjiang for spice level—traditional recipes call for extra heat! Enjoy this savory, slightly sweet dish that’s perfect for weeknight dinners.