Twice-Cooked Pork Recipe: Explosive Sichuan Street Food

Explosive Twice-Cooked Pork: A Sichuan Street Food Classic

This recipe will guide you through making authentic Twice-Cooked Pork, a popular street food dish in Sichuan known for its explosive flavors. One bite will transport you to the lively streets of Sichuan, where this dish is a beloved staple.

Ingredients:

• 1 lb pork belly, cut into 1-inch cubes
• 1 tbsp Sichuan peppercorns
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup Shaoxing wine
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chili flakes
• 1/4 cup vegetable oil
• 1/2 cup scallions, chopped
• 1/4 cup cilantro, chopped

Instructions:

1. In a bowl, combine the soy sauce, Shaoxing wine, sugar, salt, pepper, and chili flakes. Marinate the pork in this mixture for at least 30 minutes, or preferably overnight.
2. Heat the vegetable oil in a wok or large skillet over medium heat. Add the Sichuan peppercorns and cook until fragrant, about 30 seconds.
3. Add the marinated pork and cook until browned on all sides, about 5-7 minutes.
4. Add the ginger and garlic and cook for another minute, until fragrant.
5. Add the marinade to the wok, bring to a boil, then reduce heat and simmer for 10 minutes, or until the pork is tender and the sauce has thickened.
6. Garnish with scallions and cilantro before serving.

Tips:

• For a spicier dish, add more chili flakes or Sichuan peppercorns.
• You can substitute the pork belly with another cut of pork, such as shoulder or loin.
• Serve with steamed rice or noodles for a complete meal.

Enjoy! This Twice-Cooked Pork recipe is sure to become a new favorite in your kitchen. It's packed with flavor and easy to make, perfect for a weeknight dinner or a special occasion.