Chinese cuisine

Easy

Twice Cooked Pork – Szechuan Pork Stir Fry

Name: Twice Cooked Pork – Szechuan Pork Stir Fry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese-Sichuan
Ingredients: 1 lb. Pork Belly; 5 pieces Ginger [Boil Pork Belly]; 3 stalks Green Onion [Boil Pork Belly]; 1 tsp. Sichuan Peppercorns [Boil Pork Belly]; 2 medium Leeks Sliced Thin on Diagonal; 1 large White Onion Chopped Into Bite-Size Chunks; 1 tbsp. Shaoxing Cooking Wine; 9 small Cloves of Garlic Minced; 2 tbsp| Minced Ginger; 6 tbsp. Pixian Broad Bean Paste [Seasoning]; 1 tbsp. Shaoxing Cooking Wine [Seasoning]; 1 tbsp. Bean Paste [Seasoning]; 1 tbsp. Fermented Black Soybeans [Seasoning]; 1 tbsp. Soy Sauce [Seasoning]; 1 tsp. Sugar [Seasoning]; 0.25 cup Warm Water

Chef John Zhang

RATING LIKE SAVE PRINT

Twice Cooked Pork – Szechuan Pork Stir Fry

5 stars rating if you like it!

Done

Simple and delicious, this pork belly stir fry is actually one of the most famous among Szechuan cuisine. When cooked right, the melt-in-your-mouth pork belly slices have so much flavor that it’s simply irresistible.

Recipe

PRE TIME: 5 min

COOKING TIME: 25 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 lb. Pork Belly
5 pieces Ginger [Boil Pork Belly]
3 stalks Green Onion [Boil Pork Belly]
1 tsp. Sichuan Peppercorns [Boil Pork Belly]
2 medium Leeks Sliced Thin on Diagonal
1 large White Onion Chopped Into Bite-Size Chunks
1 tbsp. Shaoxing Cooking Wine
9 small Cloves of Garlic Minced
2 tbsp| Minced Ginger
6 tbsp. Pixian Broad Bean Paste [Seasoning]
1 tbsp. Shaoxing Cooking Wine [Seasoning]
1 tbsp. Bean Paste [Seasoning]
1 tbsp. Fermented Black Soybeans [Seasoning]
1 tbsp. Soy Sauce [Seasoning]
1 tsp. Sugar [Seasoning]
0.25 cup Warm Water

Directions:

Step 1

Put water, pork belly, ginger, green shallots, and Sichuan peppercorns in a pot on medium heat.

Step 2

Simmer to a low boil for 20 minutes.

Step 3

Cut cooked pork belly into thin slices.

Step 4

Prepare all ingredients as in the video and have ready to use and near wok.

Step 5

Heat oiled wok on very high heat, and stir fry the pork belly slices for about a minute and set aside.

Step 6

Next stir-fries the garlic shallots and onions and add a little oil. This is about a minute of stir fry time as well. The objective is to fry the ingredients lightly and retain the freshness and crunch in certain vegetables, such as the onion and shallots. Set aside.

Step 7

Next in the oiled wok, stir fry the minced ginger, garlic, and Pixian broad bean paste. Throw a little cooking wine while stirring this over a high flame for less than a minute and then add the rest of the ingredients: bean paste, fermented soya beans, soy sauce, sugar, water, and mix these well.

Step 8

Add all the previous ingredients that were set aside and continue to stir fry over a high flame.

Step 9

Be sure to keep mixing the ingredients to avoid burning anything, and also so that it will cook evenly.

Step 10

Enjoy!

Final Notes

The chef is using a stove that has a very high flame, and you will not obtain exact same results if using a conventional kitchen stove. As always, use common sense and caution when cooking with very high heat.