Twice-Cooked Pork Slices with Garlic Sprouts
ID: b56678b7...
A classic, savory Sichuan homestyle dish featuring thinly sliced pork cooked twice to perfection. The pork is first boiled with aromatics and then stir-fried with fragrant chili bean paste, sweet bean sauce, and crisp garlic sprouts, yielding a rich, deeply flavorful, and balanced taste.
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🍳 Cooking Flow
Sear the pork skin in a hot wok, scrub off the black residue in cold water, and boil with aromatics and cooking wine for 30 minutes. → Cool the boiled pork in cold water, pat it dry, and slice into thin 2 mm pieces. → Prep the garlic sprouts, aromatics, and mix the sweet bean sauce with light soy sauce. → Stir-fry the pork slices until they curl up, remove excess fat, then add fermented black soybeans, broad bean paste, and aromatics. → Pour in the sauce mixture, season with MSG, sugar, and vinegar, then toss in garlic sprouts and stir-fry for 8-15 seconds before serving.
Cooking Steps
Brief Cooking Order
Sear the pork skin in a hot wok, scrub off the black residue in cold water, and boil with aromatics and cooking wine for 30 minutes. → Cool the boiled pork in cold water, pat it dry, and slice into thin 2 mm pieces. → Prep the garlic sprouts, aromatics, and mix the sweet bean sauce with light soy sauce. → Stir-fry the pork slices until they curl up, remove excess fat, then add fermented black soybeans, broad bean paste, and aromatics. → Pour in the sauce mixture, season with MSG, sugar, and vinegar, then toss in garlic sprouts and stir-fry for 8-15 seconds before serving.
Introduction
A classic, savory Sichuan homestyle dish featuring thinly sliced pork cooked twice to perfection. The pork is first boiled with aromatics and then stir-fried with fragrant chili bean paste, sweet bean sauce, and crisp garlic sprouts, yielding a rich, deeply flavorful, and balanced taste.
Step 1
Heat the wok until smoking hot, then place the pork rear leg skin-side down in the hot wok. Sear the skin over medium-low heat until golden brown to remove the pork odor.
Step 2
Soak the seared pork in cold water, and scrub the skin thoroughly with a metal scourer to clean off all the charred black residue.
Step 3
Place the cleaned pork into a pot of cold water. Add several slices of ginger, spring onions, green Sichuan peppercorns, and 30 g of Chinese cooking wine. Bring to a boil and simmer over medium-low heat for 30 minutes.
Step 4
Remove the cooked pork and immediately submerge it in cold water to cool down. Once cooled, pat it completely dry with a towel.
Step 5
Slice the cooled pork into thin slices of about 2 mm thickness.
Ingredients List
Important Notes
Using pork rear leg (Er Dao Rou) is highly recommended for the best texture, though pork belly is an acceptable substitute.
Searing the pork skin is a critical step that removes the gamey smell and enhances the overall texture of the dish.
Cooling the boiled pork in cold water and drying it with a towel is essential to prevent hot oil from splattering during the stir-fry.
Do not overcook the garlic sprouts. They should only be stir-fried for a very short duration (8-15 seconds) so they remain aromatic and crisp.
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