回锅肉，是川菜里当之无愧的“扛把子”。五花肉先煮后切，再下锅煸出油脂，配上蒜苗、豆瓣酱和豆豉，咸鲜微辣，肥而不腻，每一片肉都带着浓郁的酱香，配米饭简直绝了。
Twice-Cooked Pork is the undisputed king of Sichuan cuisine. The pork belly is boiled first, then sliced and stir-fried until the fat renders out. Combined with garlic sprouts, doubanjiang, and fermented black beans, it’s savory, spicy, and incredibly flavorful. Each slice is coated in a rich sauce, making it the perfect match for steamed rice.
🌴食材 | Ingredients：
五花肉，400g（整块）。/ Pork belly, 400g (whole piece).
蒜苗，1把（斜切成段）。/ Garlic sprouts, 1 bunch (cut diagonally into segments).
🌴配料 | Aromatics：
姜片，3片。/ Ginger slices, 3.
葱段，1根。/ Scallion, 1 stalk (cut into segments).
花椒，1小撮。/ Sichuan peppercorns, a small pinch.
蒜末，2瓣（切碎）。/ Minced garlic, 2 cloves.
姜末，一小块。/ Minced ginger, a small piece.
豆豉，1勺（约15g，切碎，灵魂！）。/ Fermented black beans, 1 tbsp (about 15g, chopped, the soul!).
🌴调味 | Seasonings：
郫县豆瓣酱，1.5勺（约20g，灵魂）。/ Doubanjiang (Pixian broad bean paste), 1.5 tbsp (about 20g, the soul).
甜面酱，1勺（约10g，增香）。/ Sweet bean sauce, 1 tbsp (about 10g, for aroma).
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
料酒，1勺（约10ml，煮肉用）。/ Cooking wine, 1 tbsp (about 10ml, for boiling).
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，煮五花肉 | Boil the Pork
五花肉冷水下锅，加姜片、葱段、花椒和1勺料酒，大火煮开后转中小火煮20分钟，煮到筷子能轻松插入肉中，捞出晾凉。⚠️ 千万别煮太久，否则肉太烂，切的时候容易碎。
Place the pork belly in a pot of cold water with ginger, scallion, Sichuan peppercorns, and cooking wine. Bring to a boil, then reduce to medium-low heat and simmer for 20 minutes until a chopstick can easily pierce through the meat. Remove and let cool. ⚠️ Never overcook it, or the meat will be too soft and crumble when sliced.
2，切肉片 | Slice the Pork
将晾凉的五花肉切成薄片，越薄越好。蒜苗斜切成段备用。⚠️ 肉一定要彻底晾凉再切，热的时候切容易散。
Cut the cooled pork belly into thin slices, as thin as possible. Cut the garlic sprouts diagonally into segments. ⚠️ Make sure the meat is completely cool before slicing, or it will fall apart.
3，煸炒肉片 | Stir-fry the Pork
锅里倒少许油，放入肉片，中火煸炒到肉片微微卷曲、出油，形成“灯盏窝”的形状，盛出备用。⚠️ 煸炒时火别太大，否则肉片容易焦。我试过火太大，结果肉片又干又硬，像嚼橡胶。
Heat a little oil in a pan, add the pork slices, and stir-fry over medium heat until they curl slightly and the fat renders out. Remove and set aside. ⚠️ Don’t use high heat, or the pork will burn. I’ve tried it, and the meat turned dry and tough.
4，炒底料 | Stir-fry the Sauce
锅里留底油，放入郫县豆瓣酱、豆豉和甜面酱，小火炒出红油和香味。加入蒜末和姜末，继续炒香。⚠️ 豆瓣酱和豆豉一定要小火慢炒，大火容易糊，糊了整锅都发苦。
Add a little oil to the pan, add the doubanjiang, fermented black beans, and sweet bean sauce, and stir-fry over low heat until the oil turns red and fragrant. Add the minced garlic and ginger, and continue to stir-fry. ⚠️ Cook the doubanjiang and black beans over low heat; high heat will burn them and make the whole dish bitter.
5，合炒出锅 | Combine and Serve
转大火，倒入煸好的肉片，加1勺生抽和少许白糖，快速翻炒均匀。放入蒜苗段，翻炒到蒜苗断生，出锅。⚠️ 蒜苗最后放，保持翠绿和脆爽。
Turn to high heat, add the pork slices, light soy sauce, and a pinch of sugar. Stir-fry quickly to combine. Add the garlic sprouts and stir-fry until just tender. Serve. ⚠️ Add the garlic sprouts at the end to keep them green and crisp.
宝宝们，回锅肉的精髓在于“肉片卷曲，咸鲜微辣”。五花肉先煮后切，肉片越薄越好。煸炒时中火慢煸，煸出油脂才香。豆瓣酱和豆豉一定要小火炒，防止发苦。蒜苗最后放，保持翠绿。
Tips: The key to Twice-Cooked Pork is “curled meat slices, savory and spicy flavor.” Boil the pork first, then slice it as thin as possible. Render the fat over medium heat for maximum aroma. Cook the doubanjiang and fermented black beans over low heat to prevent burning. Add the garlic sprouts at the very end.
这道【回锅肉 | Twice-Cooked Pork】是川菜里最经典的家常菜之一。如果你喜欢这种咸鲜微辣的口感，还可以试试我之前写的【麻婆豆腐 | Mapo Tofu】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this savory and spicy flavor, you should also try my Mapo Tofu. For more classic home-style dishes, check out my Home-style category.
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