P3. Hot Twice Pork, Spicy Recipe

Slice and Marinate

Partially freeze the pork shoulder for 20–30 minutes to make slicing easier. Slice the pork thinly (about 1/8–1/4 inch). Place the slices in a bowl and add soy sauce, Shaoxing wine, granulated sugar, cornstarch, sesame oil and white pepper. Mix thoroughly so each piece is coated. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

After marinating, pat the pork lightly with paper towel to remove excess marinade if it seems too wet—this will help get a good sear during the first cook.

Heat a wok or large heavy skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl to coat. Working in a single layer (in batches if needed), add the marinated pork and sear without crowding for 1–2 minutes per side until just browned but not fully cooked through. Remove seared pork to a plate. Repeat until all pork is seared. This initial quick sear renders fat and locks in juices.

Set the seared pork aside. Do not fully cook it now; the pork will finish cooking in the sauce during the second cook.

Wipe the wok clean or use the same wok if there is still some fond. Reduce heat to medium-high and add the remaining 2 tablespoons vegetable oil. Add the dried red chilies and toast for 20–30 seconds until fragrant (be careful not to burn).

Add minced garlic, julienned ginger and the white parts of the scallions. Stir-fry 30–45 seconds until aromatic.

Add doubanjiang and sweet chili paste; stir-fry the pastes 30–45 seconds to bloom their oils and deepen flavor.

Add light soy sauce, dark soy sauce, rice vinegar, Sichuan chili oil, brown sugar and chicken stock (or water). Stir to combine and bring to a gentle simmer.

Return the seared pork and any accumulated juices to the wok. Toss to coat and simmer for 3–5 minutes, stirring occasionally, until the pork is cooked through and the sauce thickens slightly. If the sauce reduces too thin, add up to 2 tablespoons more stock or water. Taste and adjust heat / salt: add more chili oil or doubanjiang for heat, or a pinch more sugar if too salty.

If using, sprinkle the toasted crushed Sichuan peppercorns now and stir to incorporate for a numbing floral note.

When the pork is almost done (about 2 minutes before finishing), add the bell pepper strips and onion wedges. Stir-fry together for 2–3 minutes until the vegetables are just tender-crisp and coated in the sauce.

Add the green parts of the scallions, toss once more, then remove from heat.

Transfer to a serving plate and garnish with fresh cilantro leaves and toasted sesame seeds if using. Serve immediately with steamed rice.