Ingredients

  • 3 cloves Garlic
  • about the same as garlic Ginger, whole
  • 3 Spring onions
  • 700 g Pork belly or rashers
  • 1 Capsicums
  • 3 Chinese broccoli
  • 1 Carrots
  • 2.5 T Doubanjiang
  • 1 T Tianmianjiang
  • 4 t Douchi
  • 1/2 t Dark soy sauce
  • 1 t Light soy sauce
  • 1 T Cornflour

My variation on twice-cooked pork, based on “The Food of Sichuan” by Fuchsia Dunlop. I use Fu Chi brand doubanjiang etc, and I’ve had to modify the amount of doubanjiang substantially for other, saltier brands.

Instructions

  1. Boil 700 g pork with a knob of slightly crushed ginger and 3 spring onions, along with a splash of light soy sauce.
  2. Reserve 1 cup of the boiling liquid.
  3. Thinly slice pork.
  4. Cut 1 capsicum, 3 chinese broccoli, and 1 carrot into thin slices a few cm long. Microwave carrots and broccoli to soften them.
  5. Dice 3 cloves garlic and add to 2.5 T doubanjiang.
  6. Dice 4 t douchi and add to 1 T tianmianjiang.
  7. Fry pork.
  8. Reduce heat and sauté doubanjiang/garlic until oil is red.
  9. Add tianmianjiang/douchi.
  10. Add vegetables and cook.
  11. Add reserved boiling liquid and a slurry of 1 T cornflour.
  12. Thicken sauce and add 1/2 t dark soy and 1 t light soy.