Hot Twice Pork, Spicy Recipe

Slice and marinate

Pat pork slices dry with paper towels. In a bowl combine soy sauce, Shaoxing wine, cornstarch, baking soda (if using), white pepper and 1/8 tsp salt. Add pork, toss thoroughly to coat. Marinate at room temperature for 15 minutes or refrigerate up to 1 hour.

Combine all-purpose flour, 2 tablespoons cornstarch, 1/4 tsp salt and 1/8 tsp white pepper in a shallow dish. Dredge marinated pork slices in the dry mix, shaking off excess. Heat 1/2 cup neutral oil in a large skillet or wok over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Working in batches, add pork in a single layer and shallow-fry 1–2 minutes per side until edges are golden but not fully crisped — you want them mostly cooked (this is the first cook). Transfer pork to a paper-towel-lined plate.

In a small bowl whisk together doubanjiang, chili garlic sauce, hoisin, dark soy, light soy, rice vinegar, brown sugar, chicken broth (or water) and sesame oil until smooth and set aside.

Carefully remove excess oil from the pan leaving about 1–2 tablespoons. Return pan to medium heat. Add minced garlic, minced ginger and the white parts of the scallions. Stir-fry briefly for 20–30 seconds until fragrant (do not burn). Add sliced red bell pepper and sliced chiles; stir-fry 1 minute to slightly soften. If using leafy greens, add them now and toss until wilted.

Raise heat to medium-high. Return the partially cooked pork to the pan. Stir-fry 1–2 minutes to reheat and begin crisping edges. Pour the prepared sauce over the pork and vegetables. Toss constantly so the sauce coats everything and thickens, about 1–2 minutes. If sauce is too thick, add up to 1–2 tablespoons water or broth. Continue cooking until pork is cooked through and slightly caramelized, about 1–3 more minutes.

Taste and adjust: add a pinch of salt or another 1/2 teaspoon sugar if too tangy, or another 1/2 teaspoon chili garlic sauce if you want it spicier.

Turn off heat. Stir in the green parts of the scallions and a drizzle of sesame oil if desired. Transfer to a serving plate, sprinkle with toasted sesame seeds and extra scallions. Serve hot with steamed rice or noodles.