Back
COOKING MODE
Sichuan Twice-Cooked Pork
Step 1 / 12
0% Complete
1x
Loop
1
Trim the tip off the Japanese leek and cut it on the diagonal. Use the green part too, for a touch of color.
Japanese leek (naganegi) to taste
2:19
~2 min
Play Video
Previous
Next
Steps
Ingredients
1
Trim the tip off the Japanese leek and cut it on the diagonal. Use the green part too, for a touch of color.
Japanese leek (naganegi) to taste
2:19
~2 min
2
Cut off the tough tips of the garlic scapes and slice them on the diagonal. Their surface is tough and does not take on flavor easily, so cutting on the diagonal enlarges the cut surface and lets the flavor in.
2:41
~2 min
3
Slice 2 heads of garlic. Since there are few other ingredients here, the aromatics double as ingredients, so cut them on the larger side.
3:06
~3 min
4
Do not peel the ginger; slice about the same amount as the garlic into bite-sized pieces.
3:24
~2 min
5
Prepare as many dried chilies as you like. Splitting them open and removing the seeds keeps them from being as hot as they look, so you can enjoy the chili flavor. That completes the prep.
3:54
~2 min
6
Once the pan is hot, cook the meat first, on its own. This is a Chinese technique of cooking the meat separately ahead of time and combining everything at the end, so that every ingredient is cooked to its ideal point.
4:35
~3 min
7
At first the fat rendering from the pork looks cloudy — that is moisture carrying off-flavors. Keep cooking until the moisture evaporates, the fat turns clear, and the meat is browned, then remove it.
5:15
~5 min
8
Use the fat left in the pan as is — it is lard packed with flavor. Lower the heat to bring the temperature down so the aromatics do not burn, then add the garlic and ginger. Fry slowly over low heat to draw out the aroma.
6:13
~3 min
9
Once the garlic and ginger are fully aromatic, add the chilies, about 10g of douchi, and 1.5 tablespoons of doubanjiang. Keep the heat low and fry just enough to release the aroma without burning.
6:39
~3 min
10
Add liquid so nothing burns. Stir in 1 tablespoon Shaoxing wine, 1 tablespoon mirin, 1 tablespoon tianmianjiang, and 1/2 teaspoon soy sauce to make the sauce.
7:41
~2 min
11
Add the remaining leek and garlic scapes to the sauce, along with all of the meat you set aside earlier. Coat the ingredients in the sauce and stir-fry quickly over high heat. It is done once the leeks start to wilt slightly.
8:15
~3 min
12
To finish, drizzle chili oil over the top as a finishing oil, toss to coat everything, and serve.
8:32
~1 min
1
Step 1
Trim the tip off the Japanese leek and cut it on the diagonal. Use the green part too, for a touch of color.
Japanese leek (naganegi)
to taste
2
Step 2
Cut off the tough tips of the garlic scapes and slice them on the diagonal. Their surface is tough and does not take on flavor easily, so cutting on the diagonal enlarges the cut surface and lets the flavor in.
Garlic scapes
to taste
3
Step 3
Slice 2 heads of garlic. Since there are few other ingredients here, the aromatics double as ingredients, so cut them on the larger side.
Garlic
2 heads
4
Step 4
Do not peel the ginger; slice about the same amount as the garlic into bite-sized pieces.
Ginger
same amount as the garlic
5
Step 5
Prepare as many dried chilies as you like. Splitting them open and removing the seeds keeps them from being as hot as they look, so you can enjoy the chili flavor. That completes the prep.
Dried chilies
as desired
6
Step 6
Once the pan is hot, cook the meat first, on its own. This is a Chinese technique of cooking the meat separately ahead of time and combining everything at the end, so that every ingredient is cooked to its ideal point.
Pork shoulder (yakiniku cut)
to taste
7
Step 7
At first the fat rendering from the pork looks cloudy — that is moisture carrying off-flavors. Keep cooking until the moisture evaporates, the fat turns clear, and the meat is browned, then remove it.
Pork shoulder (yakiniku cut)
to taste
8
Step 8
Use the fat left in the pan as is — it is lard packed with flavor. Lower the heat to bring the temperature down so the aromatics do not burn, then add the garlic and ginger. Fry slowly over low heat to draw out the aroma.
Garlic
2 heads
Ginger
same amount as the garlic
9
Step 9
Once the garlic and ginger are fully aromatic, add the chilies, about 10g of douchi, and 1.5 tablespoons of doubanjiang. Keep the heat low and fry just enough to release the aroma without burning.
Dried chilies
as desired
Douchi (fermented black beans)
10g
Doubanjiang
1.5 tablespoons
10
Step 10
Add liquid so nothing burns. Stir in 1 tablespoon Shaoxing wine, 1 tablespoon mirin, 1 tablespoon tianmianjiang, and 1/2 teaspoon soy sauce to make the sauce.
Shaoxing wine
1 tablespoon
Mirin
1 tablespoon
Tianmianjiang (sweet bean paste)
1 tablespoon
Soy sauce
1/2 teaspoon
11
Step 11
Add the remaining leek and garlic scapes to the sauce, along with all of the meat you set aside earlier. Coat the ingredients in the sauce and stir-fry quickly over high heat. It is done once the leeks start to wilt slightly.
Pork shoulder (yakiniku cut)
to taste
Japanese leek (naganegi)
to taste
Garlic scapes
to taste
12
Step 12
To finish, drizzle chili oil over the top as a finishing oil, toss to coat everything, and serve.
Chili oil
to taste
ADD NOTE
Add
TIMER
02
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Next