Tiáo Pí Huíguō 苕皮回锅
Cuisine: Sichuan | Shared by: Jiǎng Yì (蒋毅) in Chengdu, Sichuan Province, China

Twice-cooked pork is a famous Sichuan dish. It takes its name from the method of cooking the pork--twice. I learned this dish from Jiǎng Yì (蒋毅) in Chengdu. Jiǎng Yì can prepare eight variations of twice-cooked pork. This recipe is lighter in spice and flavor than the variation usually served in a Sichuan (Szechuan) restaurant. This recipe for twice-cooked pork uses the pork haunch while most variations use the oh-so-sumptuous pork belly.

What you’ll need: An open flame, grilling tongs, and a cast-iron wok.

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Ingredients

• 400 grams pork haunch (后臀尖, hòu tún jiān)
  

Fragrant Paste

• 1 teaspoon fermented black bean (豆豉)
• 1 teaspoon chili bean paste (豆瓣酱)
• 2 cloves garlic, minced
• 2 slices ginger, minced

Stir Fry

• 2 tablespoons cooking oil
• ½ teaspoon green Sichuan peppercorn (青花椒)
• 5 large green peppers (青椒)
• ½ teaspoon salt
• 1 tablespoon Shaoxing cooking wine (料酒)

Method

1. Prepare the Meat:
   Bring a pot of water to boil. At another burner, use grilling tongs to hold the pork haunch, scorch the skin side over an open flame. Scorch until skin is blistered and slightly shrivels in size. Parboil the hunk of pork in the boiling water for 15 minutes. Slice into 2-inch by 1-inch pieces, and ¼” thin. Note: Slice the green peppers to a similar size and shape
2. Fragrant Paste:
   On a cutting board combine the fermented black beans, chili bean paste, garlic, and ginger and chop finely into a fine paste.
3. Stir Fry:
   Heat cooking oil in the wok. Turn up the flame to the highest setting and stir fry the pork until the pieces curl and crisp a little at the edges. Add the green Sichuan peppercorns and fragrant paste. Add sliced green peppers and continue to stir fry briskly for 4-5 minutes. Add cooking wine and salt then stir fry for one more minute. 
   

Serve hot. It’s great over steamed rice.