A classic Sichuan dish featuring tender pork belly slices stir-fried with leeks and fermented bean paste. The pork is first boiled, then stir-fried, giving it a unique texture and rich, savory flavor that has made this dish famous worldwide.
The key to perfect twice-cooked pork is slicing the meat thinly after boiling. The fat should be translucent and the lean meat tender. Using authentic Sichuan doubanjiang gives the best flavor.
