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Our Family Recipe for Sichuan Style Twice-Cooked Pork

Our Family Recipe for Sichuan Style Twice-Cooked Pork

This is too delicious for words.Enjoy the rich flavor of douchi!
This is my family's recipe for twice-cooked pork.

Ingredients: 3 to 4 servings

Thinly-sliced pork belly
400 g
Cabbage
1/3
Green peppers
3
Red bell peppers (optional)
1/2
Green onion or scallion
1
★Douchi
1.5 tablespoon
★Tianmianjiang
2 teaspoons
★Doubanjiang
1 teaspoon
★Weipa
1 teaspoon
★Soy sauce
1 tablespoon
★Sake
1 tablespoon
Katakuriko
2 tablespoons

Steps

1. It takes no effort if you put the meat and karakuriko flour into a plastic bag and shake.
2. It takes no effort if you put the meat and karakuriko flour into a plastic bag and shake them up.
3. Chop the bell pepper and cabbage into bite-sizes. Slice the leek or scallion diagonally.
4. Stir-fry the meat (from Step 2) in a pan. When brown, add the bell peppers and stir-fry over high heat. Add the cabbage and leek (scallion) and continue frying.
5. When the ingredients are just cooked enough, stir in the pre-combined ★ condiments. Mix everything thoroughly and serve!
6. You could use miso instead of douchi, but use douchi for the flavor with the most depth.

Story Behind this Recipe

I had cabbage and bell peppers so..