Twice Cooked Pork (两次熟猪肉)

One of my favorite Chinese dishes, this attempt did not measure up to my standards, but my parents liked it.

However, I know what I did wrong, so next time, the attempt will be successful. 


For the broth in which to boil the pork I places a chopped up scallion and a small handful of Sichuan peppercorns.


Instead of using pork belly (which I should have used) I used pork loin which was way too lean. This recipe needs fatty pork. So I cooked the pork in the pot for twenty minutes. 


Meanwhile, I had chopped up scallions, garlic, ginger and dried birds eye chilies.


I took the cooked pork from the pot.


Then I sauté the ginger and garlic in the wok. When the ginger began to turn golden brown I added the pork.


I then added chopped leeks, chilies and scallions. 


At this point I should have cooked this down a bit. Instead I added bell peppers. I also added a mix of soy sauce and sugar. 


It added too much sweetness to the dish. Twice cooked pork should be about spice and fat. It might have tasted fine, but I was disappointed. Next time I know what to do. 

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ichewgumeverywhere

I live in sunny California

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