Twice-Cooked Pork 1 개

(Twice-Cooked Pork) is a classic Sichuan dish known for its rich, savory, and slightly spicy flavors. The dish is made by first boiling pork belly until tender, then slicing it thinly and stir-frying it with ingredients like garlic, ginger, green peppers, and leeks. The key seasoning is doubanjiang (fermented broad bean paste), which gives the dish its deep umami flavor and characteristic Sichuan heat. The pork is cooked twice, hence the name, resulting in a dish with a perfect balance of tender and crispy textures. It’s a favorite in Sichuan cuisine for its bold flavors and aromatic taste.