Authentic Sichuan Twice-Cooked Pork (Lamp Bowls)

Heat a dry wok until hot. Hold the 500g pork rear leg piece skin-side down and rub it firmly against the hot bottom until the skin turns slightly yellowish and singes off remaining bristles; remove and scrape off charred impurities with a knife, then rinse clean.

Place the cleaned pork piece on a cutting board and cut it in half into two neat rectangular blocks.

Place the 500g pork blocks into a soup pot, pour in 1500ml of cold water, add 20g scallion sections, 10g ginger slices, and 15ml Huadiao wine, cover with a lid, and bring to a boil over high heat.

While the meat boils, prepare ingredients: smash the white stems of 200g garlic sprouts with the flat of a knife, cut diagonally into 3cm sections, and cut green leaves separately; cut 30g green Erjingtiao peppers into short sections, slice 15g red millet chilies diagonally, and slice 5g ginger and 15g garlic finely.

Once water boils, uncover and thoroughly skim off all scum with a ladle; then add 3g Sichuan peppercorns. Reduce heat to medium and simmer for about 20 minutes until a chopstick can pierce the meat block easily with only a trace of liquid coming out (90% cooked/soft center state), then remove and cool completely.

Place the cooled cooked pork on the cutting board with skin facing toward you, and slice straight down along the skin direction into uniform thin slices about 2mm thick.

Heat 15ml cooking oil in a wok over medium heat (not too hot), add the sliced pork, and stir-fry continuously to render out excess fat until the slice edges naturally curl upward into lamp-bowl shapes. Then add 5g ginger slices and 15g garlic slices, stir-frying quickly until fragrant.

Push pork slices to the sides of the wok, clearing hot oil in the center, add 25g Pixian broad bean paste and stir-fry over medium heat until red oil rendered and fragrant; then add 10g fermented black beans, stir-fry briefly, and add 15g sweet bean sauce, stirring rapidly to coat the pork.

Add 30g green Erjingtiao pepper sections and 15g red millet chili slices, stir-fry on high heat until fragrant; then add garlic sprout stems first, stir-frying for a few seconds until partially cooked, then add garlic sprout leaves and 5g white sugar, stir-frying over high heat until just tender.

Sprinkle in 2g MSG, splash 10ml light soy sauce along the hot edge of the wok, toss rapidly over high heat to unleash aroma, then turn off the heat and plate onto a dish.