Szechuan Twice Cooked Pork

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Szechuan Twice Cooked Pork

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Ingredients

Adjust Servings:
1 pound Pork Belly Sliced into 1/2-inch thick & 1-inch long pieces
1 stalk Scallion Sliced into 1-inch pieces
4 tablespoons Szechuan Peppercorns
1 tablespoon Vegetable Oil
1 stalk Chinese Leeks Sliced into 1-inch pieces
4 Chili Pepper Thinly sliced
Size of thumb Ginger Thinly sliced
2 cloves Garlic Thinly sliced
1 tablespoon Chili Bean Sauce Doubanjiang
1 tablespoon Black Bean Sauce

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Features:
    Cuisine:

    Pork belly first boiled then pan fried with just enough of a spicy kick familiar to Szechuan cuisine

    • Serves 2
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    Place pork belly, scallions and Szechuan peppercorns in a large pot. Add enough water to cover everything in the pot. Bring water to a boil then lower heat to a simmer (low heat). Simmer for 30 minutes then remove all ingredients from pot and set them aside. Discard water.

    2
    Done

    Heat vegetable oil in same pot over medium high heat. When hot, return pork belly to pot and fry for 1-2 minutes until browned. Remove from heat, leaving excess oil in pot.

    3
    Done

    Add Chinese leeks, chili peppers, ginger, garlic, chili bean sauce and black bean sauce to pot. Pan fry for 2 minutes until leeks are bright green then return pork belly to pot. Stir well to combine. Serve over a bowl of rice and enjoy!

    Rebecca Chan

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