Twice Cooked Pork (蒜苗回锅肉)

蒜苗回锅肉

Twice Cooked Pork is Sichuan comfort at its best: crispy-edged pork belly with garlic sprouts and savory doubanjiang, on the table in 35 minutes.

Ingredients

• pork belly (pre-boiled/char siu)
• garlic sprouts (suan miao)
• doubanjiang (fermented chili bean paste)
• light soy sauce
• dark soy sauce
• shaoxing wine
• garlic cloves
• ginger slices
• cooking oil
• sugar

Instructions

1. Slice the pre-boiled pork belly into thin strips about 5 cm long and 2 mm thick. Slice the garlic sprouts on the diagonal into 3 cm pieces, separating the white and green parts.
2. Heat the wok over medium-high heat with cooking oil. Add the pork slices in a single layer and fry without stirring for 1 minute until the bottom is golden and slightly crispy.
3. Stir the pork, push to one side. Add doubanjiang to the empty side and fry for 10 seconds until the oil turns red. Add ginger, garlic, and the white parts of garlic sprouts.
4. Pour in shaoxing wine, light soy sauce, and dark soy sauce. Toss everything together for 30 seconds.
5. Add the green parts of garlic sprouts and sugar. Stir-fry for another 30 seconds until the greens are wilted but still crisp. Serve immediately.