Twice-cooked pork

This classic Chinese dish, lovely pork slices in spicy sauce never fails to please. It is called twice-cooked (actually it is called 'back to the pan-meat') because it is first cooked, then stir-fried with seasonings. For this recipe you will need: 400 grams of hind shoulder of pork - with fat layer - I don't know if there is a western equivalent cut for this... ; two or three white leeks; some Shaoxing rice wine (left) -10 grams, 50 grams of vegetable oil (about one cup), 4 grams of salt; 5 grams of sugar, 4 grams of MSG; 10 grams of ginger, 10 grams of spring onion; 75 grams of Pixian chili bean sauce from (the most famous chili bean paste from Sichuan), 30 grams of sweet bean paste (the kind you have with Peking duck).

Now watch the video, the cooking starts at 1:25: Put the slab of meat in a pan of boiling water, cover with lid and boil for about 15 minutes (until "70% tender", you figure it out...). Take the meat out, cool slightly, and cut into thin square slices (you can prepare this beforehand). As you can see, each slice is part meat, part fat. Heat oil in a wok and stir-fry the slices in hot oil until slightly browned. Add ginger and spring onion and keep stirring.

When it starts to smell delicious, add rice wine and sweet bean paste. Put in chili bean paste, salt, MSG, soy sauce, leeks. After just a short mixing of ingredients, put on a plate and serve. The plate looks a bit on the small side, but as you can see, the sauce is very delicious and coveres most of the plate. Enjoy!