Twice-cooked pork from Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JimCampbell on April 17, 2026

    A 3.0 out of 5. A tasty dish. Requires some advance planning to simmer the pork, cool, and refrigerate for slicing. The dish comes together quickly after the prep work is done. Used large spring onions since baby leeks are hard to find. Could not find the Sichuan Wheaten paste and used regular bean sauce. Would likely use light soy instead of dark soy to lighten the dish a bit. Also, the piece of pork belly we had was very lean and could have used more simmering time. Next time well go with a fattier piece of pork belly so the meat is not so dry at the end. Definitely on the list.

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