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Twice-Cooked Pork with Tofu

Twice-Cooked Pork with Tofu

Twice-cooked pork with tofu is a classic home-style dish from the Sichuan region, belonging to the Sichuan cuisine family. Twice-cooked pork is one of the representatives of Sichuan cuisine, with "twice-cooked" meaning cooking again in the wok. This dish adds dried tofu (firm tofu) to the traditional twice-cooked pork, combining meat and vegetables for richer texture. The finished dish has a bright red color, is rich but not greasy, spicy and delicious, making it a perfect match with rice, embodying the "numbing, spicy, fresh, and fragrant" characteristics of Sichuan cuisine.

1Ingredients needed

Main ingredients

  • Pork belly400g
  • Dried tofu200g
  • Green bell pepper2
  • Garlic shoots100g

Seasonings

  • Pixian bean paste2 spoons
  • Fermented black beans1 spoon
  • Light soy sauce1 spoon
  • Dark soy saucehalf spoon
  • Cooking wine1 spoon
  • White sugarhalf spoon
  • Ginger1 small piece
  • Garlic3 cloves

2Production steps

1

Boil pork belly

Wash pork belly, add to cold water pot with a few slices of ginger and cooking wine. After boiling over high heat, reduce to medium heat and cook for 20 minutes until 80% done. Remove and cool in cold water for easier slicing.

2

Prepare ingredients

Slice the cooked pork belly into thin slices. Slice dried tofu, cut green bell pepper into chunks, and cut garlic shoots into sections. Slice ginger and garlic for later use.

3

Stir-fry pork slices

Heat wok without oil, add pork belly slices and slowly stir-fry over low heat until the pork releases oil and edges turn slightly yellow and curl. Push pork slices to the side of the wok.

4

Stir-fry seasonings

Use the pork oil in the wok to sauté ginger and garlic slices, then add Pixian bean paste and fermented black beans, stir-fry over low heat until red oil releases and fragrant.

5

Add vegetables

First add dried tofu slices and stir-fry for 1 minute, then add green bell pepper chunks and quick stir-fry over high heat for 1 minute. Add light soy sauce, dark soy sauce, and white sugar to season.

6

Finish and serve

Finally add garlic shoot sections and quick stir-fry a few times before serving. Don't cook garlic shoots for too long to maintain their fragrance and green color. The finished dish has bright red color, spicy and perfect with rice.

💡Making Tips

  • •Choose pork belly with a good balance of fat and meat, boil first then stir-fry for richer texture layers.
  • •Pixian bean paste is the key seasoning - must stir-fry until red oil releases for maximum fragrance.
  • •Add garlic shoots last to maintain their fragrance and vibrant green color.
  • •The key to this dish is "twice-cooked" - the pork slices must be stir-fried thoroughly until fragrant.