Twice cooked pork is a traditional Sichuan dish that everyone can make. It is rich in flavor and a great side dish for rice. Choose a fresh hind leg of pork with a fat-to-lean ratio of 4:6 and a width of three fingers, then after boiling and frying, seasoning, the delicious dish is ready. We often prefer to blanch the bone and meat in cold water to remove blood impurities. However, for twice cooked pork, it must be boiled in rolling water to seal in the moisture inside, making the dish more succulent. Before boiling, it is best to add ginger slices, green scallions, and Sichuan peppercorns to the water and simmer until fragrant, then add the meat to cook. When stir-frying, if rapeseed oil is used, it can pair better with the pork slices.

Ingredients

Pork 450g, ginger 1 piece, garlic 2 cloves, green scallion 3 stems, Yongchuan Dou Chi 1 tablespoon, rapeseed oil as needed, scallion 3 segments

Podian Douban 1 tablespoon, sweet bean paste 2 teaspoons, Sichuan peppercorns 10 grains, chicken powder 1 teaspoon, yellow wine 2 teaspoons, soy sauce 2 teaspoons

Methods/Steps

Heat a clean pot, hold the lean part of the pork with your hand to make the skin stick to the bottom of the pot, and remove it when the skin turns golden brown. Rinse clean under running water.

Take a clean pot, pour in enough water to cover the meat, add ginger slices, garlic slices, scallion segments, and Sichuan peppercorns, bring to a boil and simmer until fragrant.

Place the pork in the pot and boil until a chopstick can easily penetrate it. Remove it immediately and place it in the freezer, freeze for 3 to 5 minutes.

Cut the ginger into three slices and the rest into minced pieces; mince the garlic; cut the green scallions into ear-shaped small segments.

Grind the douban and dou chi into a fine paste.

Take the pork out of the freezer, slice it into thin pieces while it is cold on the outside and warm on the inside.

Add oil to the wok, add the slices of pork, and stir-fry with douban and dou chi paste over medium heat until the pork slices curl into a nest shape.

Push the meat to one side and stir-fry ginger and garlic until fragrant.

Add sweet bean paste, soy sauce, cooking wine, and chicken powder, stir-fry until evenly flavored. Adjust salt as needed.

Finally, add the green scallion segments and stir-fry until they are slightly cooked.