Twice-Cooked Pork
回锅肉
The ultimate Sichuan home-cooking classic — pork belly boiled, sliced, then wok-fried until crispy with fermented bean paste, garlic sprouts, and smoky chili.
📋 Ingredients
📝 Instructions
Boil the Pork
Place the whole piece of pork belly in a pot with water, ginger, and Shaoxing wine. Bring to a boil, then simmer for 20 minutes until just cooked through. Cool and slice into thin, even pieces.
Sear the Pork
Heat a wok over high heat with a small amount of oil. Add the pork slices and stir-fry until the fat renders out, the edges curl up, and the meat gets crispy — about 3-4 minutes.
Build the Flavor
Push pork to one side. Add doubanjiang and fermented black beans. Stir-fry the paste in the rendered pork fat until the oil turns red and fragrant — about 1 minute.
Add Vegetables
Toss in sliced garlic sprouts (or leeks) and dried chilies. Stir-fry for 2 minutes until the greens are just wilted.
Season and Serve
Add a splash of soy sauce and a pinch of sugar. Toss once and serve immediately with steamed rice. The pork should be crispy at the edges but tender inside.
