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川味回锅肉 (chuān wèi huí guō ròu), Sichuan Twice-Cooked Pork. Literally Sichuan Taste Return (to the) Pot Meat)
Fatty pork belly, lean pork leg meat, celery, garlic, chilli, ginger, douban jiang, scallions, fermented black beans. Twice-cooked refers to the the technique of first boiling the pork belly, then slicing it then stir frying it with the other ingredients. Served with rice.
川味回锅肉 (chuān wèi huí guō ròu), Sichuan Twice-Cooked Pork. Literally Sichuan Taste Return (to the) Pot Meat)
Fatty pork belly, lean pork leg meat, celery, garlic, chilli, ginger, douban jiang, scallions, fermented black beans. Double cooked refers to the the technique of first boiing the pork belly, then slicing it and stir frying it with the other ingredients. Served with rice.
