Twice-Cooked Pork (回锅肉)

Twice-Cooked Pork (回锅肉) & Baijiu: A Flavorful Experience

Twice-Cooked Pork is a beloved Sichuan dish featuring crispy pork belly stir-fried with leeks, chilies, and fermented bean paste. The savory and slightly smoky flavors pair seamlessly with the bold character of Ming River Baijiu.

Serves: 4 | Prep Time: 20 min | Cook Time: 25 min

Why Baijiu & Twice-Cooked Pork?

The robust, meaty flavors of Twice-Cooked Pork are perfectly balanced by the bright and aromatic qualities of Ming River Baijiu.

• The salty, savory notes of the fermented bean paste contrast with baijiu’s fruity and floral finish.

• Baijiu’s peppery undertones mirror the dish’s mild heat.

• The crisp texture of the pork belly complements baijiu’s strong, warming finish.

Ingredients

Main Ingredients:

• 1 lb (450g) pork belly (skin-on preferred)

• 2 tablespoons vegetable oil

• 2 tablespoons Sichuan doubanjiang (fermented chili bean paste)

• 1 tablespoon douchi (fermented black beans), minced

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2 scallions, chopped

• 1 tablespoon soy sauce

• 1 tablespoon Shaoxing wine

• 2 leeks, sliced

Step-by-Step Instructions

1. Boil the Pork Belly: Boil the pork belly for 20 minutes. Let cool and slice thinly.

2. Stir-Fry Aromatics: Heat oil in a wok. Add doubanjiang and black beans, stirring until fragrant.

3. Add Pork Belly: Stir-fry sliced pork belly until slightly crispy.

4. Finish the Dish: Add garlic, ginger, and leeks. Stir-fry until the leeks soften. Pour in soy sauce and Shaoxing wine. Serve hot.

Pair It With: Ming River Baijiu

• Neat: Baijiu’s aromatic fruit notes cut through the pork’s richness.

• General Ming: Ming River with red vermouth and tonic water for a refreshing pairing.

Learn how to cheers with baijiu the right way.