Szechuan Twice Cooked Pork | 回锅肉

Updated at: Thu, 17 Aug 2023 09:04:46 GMT

Step 1

Put pork belly, cooking wine, Szechuan pepper and ginger in the water to boil till pork belly is completely cooked, which takes approximately 20-25 minutes.

Step 2

Slice Chinese leek, green onion for later while waiting on pork belly to be thoroughly cooked.

Step 3

Take out fully cooked pork belly from the pot, let it cool down before you slice it into thin and rectangle pieces. Slice it as thin as you can as it’s easier to get the lard out of pork belly when it's being cooked in the pan.

Step 4

Put sliced pork belly in the pan; let it cook for a few minutes until it's golden brown, drain excessive bacon oil into a bowel/bacon bin as needed. Take the pork belly out and set aside.

Step 5

Leave some lard in the pan, then add Pi Xian bean paste, black bean paste and sweet bean paste to mix in the pan, mix it altogether for 30 seconds, then add Chinese leek in to stir for another 30 seconds.

Step 6

Finally add pre-cooked pork belly back in the pan, mix it with light soy sauce for 30 seconds before you garnish with green onion and chicken power to complete the final look.

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