Twice-cooked Szechuan pork Stir Fry
Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 700 to 800g pork belly - thinly sliced - cut into bite sizes
- 2 to 3 leeks - coarsely sliced
- 5 garlic cloves - finely chopped
- 30g fresh ginger - finely chopped
Seasoning
- 1 tbsp doubanjiang
- 1 1/2 tbsp fermented black beans sauce (Dou Chi)
- 1 tbsp shaoxing wine or sake or cooking white wine
- 1/2 tbsp tian mian jiang / sweet bean sauce
- 2 tbsp white sugar
- 1/2 tbsp soy sauce
- 2 tsp brown sugar
- 2 tsp sichuan peppercorn oil
- 1 tsp dark soy sauce - optional
Instructions
- 1. In a non-stick frying pan, place the sliced pork (one by one) and cook until well browned and crispy over high heat. Transfer to a paper towel lined plate to remove excess oil. Remove the oil from the pan, and repeat the same until all the pork is done. Set aside.
- 2. In a small bowl, add all the seasoning ingredients and mix. Set aside.
- 3. In a wok (or frying pan), heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add the cooked pork, then pour the sauce. Mix.
- 4. Add the leek and saute lightly. Serve hot!
Notes
If you want to keep more crispy for the pork :
After you fry the garlic and ginger, first you add the leek and the sauce, saute lightly to coat the leek with sauce evenly, finally add the pork. Mix quickly until the pork is coated with the sauce.
Serve hot!
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