Double-cooked Pork Slices

Double-cooked Pork Slices

Double-cooked Pork Slices is a traditional way of making a stir-fried pork dish in Sichuan. It was originated from the countryside and every family knows how to cook this dish. It is unofficially the king of Sichuan Food and probably the dish that has been cooked and eaten the most in Sichuan. Double cooking is required and it is its feature. The pork is sliced before it is cooked in the water first for about 15 minutes. The slices are then stir-fried with other ingredients together to make this dish.

Usually the pork is half meat and half fat. The fat is also tasty in the dish and it is the fat that gives this dish a bright color that makes you want to eat it. Garlic, fermented bean sauce, sugar, ginger and salt are necessary to make this dish. Some use cooking wine, and some also add in dried chili and pepper corns. It is a fairly easy dish to make in Sichuan Food. You don’t have to worry about the fat in fact. If people don’t use this half fat half meat pork to cook this dish, it won’t taste like Double-cooked pork Slices. And the fat actually tastes very good.

Hot Pot maybe the most famous one dish in Sichuan Food, but this double-cooked pork slices is what we eat most.