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Simple and delicious, this pork belly stir fry is actually one of the most famous among Szechuan cuisine. When cooked right, the melt-in-your-mouth pork belly slices has so much flavor that it’s simply irresistible.
The name of the dish can be translated as “twice-cooked pork” since it was first simmered with scallion ginger and peppercorn to eliminate the smell of raw meat, then stir fried with many aromatic spices and especially pixian broad bean paste. A great dish to impress your guests.
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Pork belly 500g
Chinese leeks 150g
Fermented soy beans 1 tbsp 15g
Pixian broad bean paste 100g
Chinese cooking wine
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