Twice-Cooked Pork with Leeks

About Twice-Cooked Pork with Leeks - Sichuan Cuisine

Twice-cooked pork is a rare and delicious dish in Sichuan cuisine, originating from Sichuan. It is spicy and fragrant, with rich flavors. It is famous for stir-frying, boiling, steaming and dry-frying. It is a homely taste in the hearts of local people.

Ingredients

• Pork belly 400g
• Green garlic 100g
• 2 green peppers
• 1 tablespoon bean paste
• 1 spoon sweet noodle sauce
• 1 tablespoon soy sauce
• Cooking wine 1 spoon
• A little sugar
• Onion and ginger appropriate amount

Instructions

1. 1. Put the whole piece of pork belly into a pot with cold water, add onion, ginger and cooking wine and cook until medium cooked, take out
2. 2. Cut the cooked meat into thin slices
3. 3. Add a little oil to the pot, add the meat slices and stir-fry out excess fat until slightly rolled.
4. 4. Push to the edge of the pot, add bean paste and sweet noodle paste and stir-fry until red oil appears.
5. 5. Add green garlic segments and green pepper and stir-fry over high heat
6. 6. Add soy sauce and a little sugar, stir-fry quickly and remove from the pan

Cultural Notes

Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy and delicious flavor. Sichuan cuisine makes good use of seasonings such as peppercorns, Sichuan peppercorns, and bean paste. Twice-cooked pork, Kung Pao chicken, and Mapo tofu are all classic representatives of Sichuan cuisine. Twice-cooked pork is a household name in Sichuan. It is a must-have dish at festivals and family gatherings and is the epitome of Sichuan food culture.