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Twice-Cooked Pork 回锅肉
Put the pork belly in cold water with ginger slices and simmer until a chopstick pierces it easily. Cool, then slice thin. Cut the garlic sp
What goes in
- skin-on pork belly 250g
- garlic sprouts 120g
- Pixian doubanjiang 18g
- sweet bean sauce 6g
- ginger slices 5g
- sliced garlic 8g
- sugar 3g
- cooking oil 10g
The move that makes it work
Put the pork belly in cold water with ginger slices and simmer until a chopstick pierces it easily. Cool, then slice thin. Cut the garlic sp
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