Twice-Cooked Pork (回锅肉, Huí Guō Ròu) is a classic Sichuan dish featuring slices of pork belly that are first boiled, then stir-fried until crispy. The dish is known for its flavorful and slightly spicy sauce. Here's a basic recipe for making Twice-Cooked Pork:

Ingredients:

For Pork:

• 1 lb pork belly, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• Water, for boiling pork

For Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons fermented black beans, rinsed and minced
• 2 tablespoons garlic, minced
• 2 tablespoons ginger, minced
• 2 tablespoons doubanjiang (chili bean paste)
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 cup leeks or green onions, sliced diagonally

For Stir-Frying:

• 2 tablespoons vegetable oil

Instructions:

Prepare Pork:

• In a pot of boiling water, add soy sauce, Shaoxing wine, and cornstarch. Boil pork slices for about 3-5 minutes. This helps to precook the pork and infuse some flavor. Drain and set aside.

Make Sauce:

• In a wok or large skillet, heat vegetable oil over medium-high heat.
• Add minced fermented black beans, garlic, and ginger. Stir-fry for about 1-2 minutes until fragrant.

Add Doubanjiang and Hoisin Sauce:

• Add doubanjiang (chili bean paste) and hoisin sauce to the wok. Stir to combine.

Cook Sauce:

• Add soy sauce, sugar, and sliced leeks or green onions. Stir-fry for an additional 1-2 minutes.

Add Boiled Pork:

• Gently add the boiled pork slices to the wok. Stir-fry until the pork is well-coated with the sauce and starts to turn crispy around the edges.

Finish:

• Continue stir-frying until the pork is crispy and the edges are browned.

Serve:

• Serve Twice-Cooked Pork hot over rice.