fragrant dried twice-cooked pork

Dougan Huigu Rou: A Culinary Masterclass

Dougan Huigu Rou, a beloved Sichuan dish, marries tender pork with chewy fermented tofu, creating a symphony of savory, spicy, and aromatic flavors. Here’s a step-by-step guide to mastering this classic.

Ingredients:

500g pork belly (skin removed), 200g dried tofu (dougan), 2 tbsp cooking oil, 3 tbsp doubanjiang (broad bean paste), 1 tbsp fermented black beans, 1 tsp ginger (minced), 2 cloves garlic (minced), 1 green onion (chopped), 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, and a pinch of Sichuan peppercorn powder.

Instructions:

1. Prepare the ingredients: Boil pork belly in water for 20 minutes until tender, then slice into thin, 2mm pieces. Soak dried tofu in warm water for 10 minutes, slice into 0.5cm thick strips.

2. Stir-fry the pork: Heat oil in a wok over medium-high fire. Add pork slices and stir-fry until golden and slightly crisp. Remove and set aside.

3. Aromatize the base: In the same wok, add doubanjiang and fermented black beans, stir-fry until fragrant. Toss in ginger, garlic, and half the green onion.

4. Combine and simmer: Return pork to the wok, add dried tofu, and mix well. Season with light/dark soy sauce, sugar, and a splash of water. Stir-fry for 2 minutes until tofu absorbs the flavors.

5. Finish and serve: Sprinkle with Sichuan peppercorn powder and remaining green onion. Serve hot with steamed rice for an authentic experience.

This dish balances the richness of pork with the umami depth of fermented tofu, making it a comforting yet vibrant addition to any meal. Adjust spice levels to your taste, and enjoy the bold, rustic charm of Sichuan cuisine!