Authentic Sichuan Twice Cooked Pork Recipe by Omnivores Cookbook

Ingredients

• 300 g pork belly
• 2 stalks leeks
• 1 tbsp doubanjiang (fermented chili bean paste)
• 1 tsp fermented black beans
• 2 slices ginger
• 2 cloves garlic
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp cooking oil

Instructions

1. Boil the pork belly in water with ginger slices and scallions for 15-20 minutes until just cooked through; remove and let cool.
2. Slice the cooled pork belly into very thin, bite-sized pieces.
3. Heat 1 tbsp oil in a wok over medium heat and stir-fry the pork slices until the fat renders and the edges become slightly crispy and curled.
4. Push the pork to the side, add the doubanjiang and fermented black beans to the oil, and fry until the oil turns red and fragrant.
5. Add the garlic and ginger, tossing to combine with the pork.
6. Add the sliced leeks and stir-fry for 1-2 minutes until they soften.
7. Season with soy sauce and sugar, toss everything together for 30 seconds, and serve immediately