Twice-Cooked Pork
“Classic Sichuan dish of boiled then stir-fried pork belly with doubanjiang, leeks, and fermented black beans.”
Leek
Garlic
Ginger
Soy Sauce
Sugar
Pork BellyWhere it comes from
Twice-Cooked Pork is a classic dish from Sichuan cuisine, believed to have been created during the Qing Dynasty as a way to utilize leftover pork. This dish is culturally significant as it showcases the bold flavors and techniques characteristic of Sichuan cooking, particularly the use of doubanjiang for its spicy kick. An interesting aspect is that the 'twice-cooked' method enhances the pork's texture, making it tender while infusing it with the vibrant flavors of the sauce.
On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
How it's made
- 1
Start by boiling the pork belly until tender, then slice it into thin pieces for stir-frying.
- 2
Stir-fry the pork with doubanjiang, leeks, and fermented black beans, allowing the flavors to meld beautifully.
- 3
Finish cooking until the pork is caramelized and coated in the savory sauce.
- 4
Serve the dish with steamed rice to balance the bold flavors.
