Ingredients for Twice-Cooked Pork:
– 1 piece of second-cut pork
– Half a spoon of sweet bean paste
– Two spoons of Pixian bean paste
– Over 10 Sichuan peppercorns
– 1 spoon of soy sauce
– Half a spoon of cooking wine
– Half a block of ginger
– 3 stalks of garlic sprouts (also known as green garlic)
– Over 20 fermented black beans
– 100g of cabbage
– 3 green peppers
Steps for cooking Twice-Cooked Pork:
1. Boil a pot of water, add ginger, cooking wine, and Sichuan peppercorns to make a rich broth, then add the second-cut pork. Remove when it’s 60% cooked and set aside.
2. Finely chop the Pixian bean paste and fermented black beans with a knife.
3. Remove the seeds from the green peppers and cut them into strips. After the pork cools slightly, slice it.
4. Clean the garlic sprouts and cut them into 2-3 cm pieces.
5. Wash the cabbage and tear it into small pieces.
6. Heat the oil to 40% heat, then stir-fry the pork slices.
7. Add the chopped bean paste and fermented black beans, continue to stir-fry over medium heat until fragrant. Then add sweet bean paste, cooking wine, and soy sauce for seasoning.
8. Add green peppers, cabbage, and garlic sprouts in order, and stir-fry over high heat.
9. Serve the dish once cooked.
Cooking Tips for Twice-Cooked Pork:
1. After boiling the meat, you can freeze it for a few minutes to make it easier to slice.
2. Always pan-fry the meat with oil; if you dislike too much oil, you can pour it out after frying. Frying without oil will result in dry and tough meat that is hard to chew.
There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘Sichuan Cuisine’ to directly view my collection of recipes!
