Sichuan Twice-Cooked Pork (Huiguo Rou, 回锅肉)
Inspired by Sichuan (China) Cuisine in Both Chinese and English, published in China in 2010 by the Sichuan Higher Institute of Cuisine and the Sichuan Gourmet Association.
The Mala Market
Ingredients
- ¾ pound pork belly (about ½ lean, ½ fat)
- 2 teaspoons tian mian jiang (sweet wheat paste)
- 1 tablespoon Chinese light soy sauce (Zhongba preferred)
- 1 teaspoon sugar
- 3 tablespoons Sichuan caiziyou (roasted rapeseed oil) or other cooking oil
- 1 tablespoon red-oil Pixian doubanjiang (chili bean paste)
- 2 teaspoons 3-year Pixian doubanjiang
- 2 teaspoons douchi (fermented soybeans)
- 2 thin Chinese leeks, or one fatter, American-style leek (soft inner leaves only), cut vertically into thin strips about 2 inches long
Instructions
- Add pork to a large pot and cover it with cold water. Bring to a boil and cook the pork at a low boil until it is just cooked through. The length of time will depend on how your meat is cut. It will take under 10 minutes for 1-inch thick strips of pork belly, and up to 15-20 minutes for one piece of meat. (It's ok if it's still slightly pink in the center.)Remove pork and rinse under cool water, removing any remaining gunk clinging to the meat with your hands.
- When the meat is cool enough to handle, slice it thinly, aiming for slices about ⅛-inch thick or less and 2-2.5 inches long. The thickness is important, as pieces thicker than about ⅛ inch will not cook quickly or well. If you purchased your pork belly as one piece, cut it so that each slice includes skin (if your piece of belly has it), fat and lean meat. If your belly came cut into strips and the strips aren't wide enough to get good slices, cut each strip into sections of about 2-2.5 inches and cut each section into slices horizontally from right to left (if you're right-handed). Use a very sharp knife and be very careful. If you find it difficult to cut the meat thinly, put it in the freezer for an hour or so to firm up and that will make it easier.
- Mix the sweet wheat paste, soy sauce and sugar in a small bowl.
- Heat a dry wok until hot. When wisps of smoke start to rise, add 3 tablespoons caiziyou (or other oil) and the pork. Stir-fry briefly, just until the slices lose any pick color, begin to curl and have released some fat. Do not brown or overcook.
- Lower the heat to medium. Push the pork to the sides of the wok, leaving a well of fat in the middle. Add the two types of doubanjiang to the fat and fry the douban until the oil is red and fragrant. Mix the pork into the oil.
- Add the pre-mixed sauce, fermented soybeans and leeks and stir-fry just until the leeks are softened.
Notes
Boiled pork belly can be frozen until you are ready to make the dish. Partially defrost and slice thinly for the recipe.