Sichuan Double-cooked Pork Belly Stir-fry

Known as Huí-GuōPork or double-cooked pork belly, this dish has a long history that can be traced back to the Song dynasty (960–1279). Its predecessor, "Yo Bao pork," was recorded in the 《竹屿房杂部》, a book on longevity and lifestyle during the Ming dynasty, written by Song Xu. The cooking process involves boiling the pork in water, slicing it thinly, and then quickly frying it in hot oil with the addition of soy sauce, cooking wine, onions, and Sichuan peppercorns.

During the Ming dynasty, the introduction of chilli to Sichuan cuisine brought popularity to this dish. However, it wasn't until the end of the Qing dynasty that the final touch was added with the invention of broad bean paste. This aged bean paste, which has become a fundamental element of Sichuan cuisine, added depth and aroma that elevated the dish to perfection.

Many chefs consider the double-cooked pork stir-fry to be the top-ranking Sichuan small stir-fry. For over a hundred years, chefs have prepared this dish exactly the same way, without making a single change. This demonstrates the perfection and tradition associated with this dish. Although it is a simple stir-fry, it has been refined by chefs over centuries.

If you have a fondness for pork, this dish is a must-try. Its rich history and meticulous preparation make it a true culinary delight.

回鍋肉是一道有著悠久歷史的川菜經典菜品。其獨特的烹飪方式和口味使其成為了備受喜愛的美食之一。

它的前身叫做《油爆肉》，記載於明朝宋玄所著的《竹嶼房雜部》一書中，該書講述了長壽和生活方式。烹飪過程包括將豬肉先用水煮熟，切成薄片，然後在熱油中迅速翻炒，加入醬油、料酒、大蔥和四川花椒。

明朝時期，辣椒傳入川菜，使這道菜逐漸受到歡迎。然而，直到清朝末年，隨著豆瓣醬的發明，這道菜才最終完善。這種經過發酵的豆瓣醬成為川菜的基本調料之一，為菜餚增添了深度和香氣，使其達到了完美的境界。

許多廚師認為回鍋肉炒是川菜中最高級別的小炒菜之一。一個多世紀以來，廚師們始終以同樣的方式烹製這道菜，沒有做任何改變。這展示了這道菜的完美和傳統。雖然它是一道簡單的炒菜，但經過了幾個世紀的廚師的精心磨練。

如果您喜歡豬肉，這道菜絕對是必嘗之選。它豐富的歷史和精心的製作使其成為真正的美食享受。

Net Weight: 410g

Pork 61%, Chilli, Leek, Garlic, Spices, Star Anise, Peppercorn Oil, Sugar, Water, Peppercorn, Sunflower/Rapeseed Oil, Carrot, Spring Onion, Coriander, Onion, Chilli, Sesame Seeds, Syrup (May Contain Nuts), Water, White Vinegar (May contain Gluten), Fermented Black Beans (Soybean),

Broad Bean Paste (Chilli, Salt, Broadbean, Wheatflour, Rapeseed Oil, Spices, Preservative (Potassium Salt)),

Chicken Bouillon (Milk, Flavour Enhancers (Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate), Maltodextrin, Mineral Salt, Modified Corn Starch, Yeast Extract, Flavourings (Egg), Acid (Lactic Acid), Antioxidant (Extracts of Rosemary), Colour (Caramel Ammonia). May contain Gluten, Celery and Mustard),

Soy Sauce (Soybean, Wheat, Preservative (Sodium Benzoate), Flavour Enhancer (Disodium Inosinate, Disodium Guanylate)).