Noodlepedia

There’s something special about twice-cooked dishes. The transformation they undergo, the intensification of flavors – it’s a culinary alchemy that never ceases to amaze me. Today, I’m talking about Twice-Cooked Pork, a Sichuan classic that’s as delicious as it is straightforward, and my recent adventure in making it with ingredients sourced from United Noodles, an Asian supermarket that’s a goldmine for anyone looking to dive into the diverse world of Asian cuisine.

1. Choose the Right Pork Belly

The soul of Twice-Cooked Pork lies in its pork belly. At United Noodles, you’ll find a variety of cuts. Look for a piece with a good balance of fat and meat – this is essential. The fat is where the flavor lives, but too much can overpower the dish.

2. Don’t Skimp on the Spicy Bean Paste

This is where the heat comes in. United Noodles offers an array of spicy bean pastes. Don’t be afraid to ask for recommendations and try a few until you find your favorite. The right bean paste should be robust, a little goes a long way, and it should sing with the flavors of Sichuan peppercorns, fermented beans, and chili oil.

Ingredients:

• 1 lb pork belly
• 2 tablespoons spicy bean paste (doubanjiang) (Spicy King Preserved Vegetables 400oz)
• 1 tablespoon soy sauce (Lee Kum Kee Premium Soy Sauce 16.9 oz)
• 1 tablespoon Shaoxing wine (or dry sherry) (Liang Shaoxing Cooking Wine 750ML)
• 2 teaspoons sugar (Crystal Sugar 4lbs)
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 leeks, sliced into 1-inch pieces
• 1 red bell pepper, sliced
• 2 tablespoons vegetable oil (Butcher Boy Vegetable Oil 48oz)
• Salt to taste (Mortons Salt 26oz)
• Sichuan peppercorns

Instructions:

1. Prep the Pork Belly: Place the pork belly in a pot and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes until tender. Remove and let it cool. Once cooled, slice the pork belly into thin pieces.

2. Make the Sauce: In a small bowl, mix together the spicy bean paste, soy sauce, Shaoxing wine, and sugar. Set aside.

3. Stir-Fry the Aromatics: Heat 1 tablespoon of oil in a wok over medium-high heat. Add garlic and ginger, stir-frying for about 30 seconds until fragrant.

4. Cook the Pork: Increase the heat to high and add the sliced pork belly. Stir-fry for 2-3 minutes until the pork starts to brown and crisp at the edges.

5. Add Vegetables and Sauce: Add the leeks and red bell pepper to the wok. Stir-fry for another 2 minutes. Pour the sauce mixture over the pork and vegetables. Stir well to coat everything evenly.

6. Final Seasoning: Taste and adjust with a little salt if necessary. If using, sprinkle a pinch of ground Sichuan peppercorns for that extra numbing spice.

7. Serve: Serve your Twice-Cooked Pork hot with steamed rice or your favorite side.

   Serve immediately while hot.

This recipe serves four, making it perfect for a family meal or a gathering of friends. Enjoy this classic Sichuan dish that perfectly balances spicy, savory, and sweet flavors with a delightful textural contrast!🔥