Pengan Twice-Cooked Pork

Pengan Twice-Cooked Pork

　　"Twice-Cooked Pork" is a traditional and iconic dish originating from Sichuan. This dish is rich in flavor and aroma. When stir-fried with garlic sprouts, the red and green colors complement each other beautifully, making it both visually appealing and delicious—highly favored by food enthusiasts.

　　【Ingredients】

　　600g pork hind leg, 6g Yongchuan fermented black beans, 8g sweet bean paste, 25g broad bean chili paste, 15g light soy sauce, 60g garlic sprouts, 130g cooking oil, 20g cooking wine.

　　【Cooking Method】

　　(1) Wash the pork hind leg, place it in a pot, and boil for 20 minutes until the skin becomes tender. Remove, let it cool slightly, then slice it into 0.4cm thick, 4cm wide, and 5cm long pieces with alternating fat and lean. Finely chop the broad bean chili paste and fermented black beans. Use mostly the white part of the garlic sprouts, leaving a small amount of green leaves. Wash and cut into 4cm long sections.

　　(2) Heat the cooking oil in an iron wok. Add the pork slices and stir-fry until they release their oil. Then add the broad bean chili paste, fermented black beans, cooking wine, sweet bean paste, and light soy sauce. Stir-fry everything together thoroughly. Finally, add the garlic sprout sections, simmer until cooked, and serve.