Twice-cooked pork, or *Jiao Hui Rou*, is a beloved Sichuan dish celebrated for its bold flavors and tender texture. Here’s a step-by-step guide to mastering this classic.
Ingredients: 300g pork belly, 2-3 green chilies, 1 tbsp doubanjiang (broad bean paste), 1 tbsp fermented black beans, 2 cloves garlic, 1 inch ginger, 1 tbsp soy sauce, 1 tsp sugar, and cooking oil.
Steps:
1. First Cook: Boil pork belly in water with ginger and a splash of rice wine for 20 minutes until tender. Cool, then slice thinly.
2. Prep: Chop chilies into sections; mince garlic and ginger.
3. Stir-Fry: Heat oil in a wok. Add pork slices and stir-fry until crispy. Remove excess oil.
4. Aromatics: Sauté garlic, ginger, doubanjiang, and fermented black beans until fragrant.
5. Combine: Return pork to the wok. Add chilies, soy sauce, and sugar. Toss quickly over high heat.
Tips: Use slightly fatty pork for richness; adjust chili heat to taste. Serve hot with steamed rice for an authentic experience. This dish balances spicy, savory, and smoky notes, making it a crowd-pleaser. Enjoy the harmony of textures and flavors in every bite!
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