Twice cooked pork 回锅肉 is a famous dish in Sichuan cuisine. It’s not a difficult dish to cook.
1. Prepare a pork belly strip. Put it in a pot. Add in enough water covers pork. Ginger slices and 1 tablespoon shaoxing hua diao wine. Bring water to boil. Then turn to low heat. Cover the lid and simmer for 20 mins, or till chopsticks can easily go through the pork.
2. Take the pork out and soak in cold water. Cut pork into slices.
3. Heat a little oil in the pan. Sauté 2-3 ginger slices. Add the pork slices in. Sear the pork till a little golden brown.
4. Push pork to the one side of the pan. Add 1 tablespoon Pixian Bean paste in the pan with 2 tsp sugar. Stir fry a bit. I add in sugar to reduce the spiciness.
5. Stir fry pork with bean paste. Add in chopped leek. Stir fry for 2-3 mins to let leek be cooked. Have a taste to see if a little bit salt is needed, since bean paste is very salty.
Ready to serve.
I love Sichuan Food. But due to that my husband can’t eat spicy food, I seldomly cook spicy dish. Hui Guo Rou is a typical Sichuan dish. I made it less spicy and it turned out my husband loved it.
1. Put pork belly in boiling water for several mins till a chopstick can easily go through it.
2. Take the pork out. Rinse and drain. Then cut into thin slices.
3. Heat a little oil in the pan. ( because there is fat in pork belly, a very little oil is enough. If you use non-stick pan, you can even not add any oil).
4. Put pork slices in the pan. Stir fry till a bit golden brown and curly. Take pork slices out.
5. Add 1 tsp Pixian bean sauce in the pan. Stir fry till red oil comes out. If you want it to be more spicy, you can add some chopped dried red chili.
6. Put pork slices back in the pan. Stir fry evenly with bean sauce. Add in 1 tsp light soy sauce, 1 tsp cooking wine and 1 tsp sugar. Stir evenly.
7. Add in chopped garlic bolt and green chili. Stir fry till garlic bolt is done. Dish out.