Double Cooked Pork 回锅肉

Another one for the journal:

Got the recipe from the cookbook "The Food of Sichuan"

I recall there were fermented black beans and sweet bean paste, in addition to doubanjiang. 

There are a million recipes for this dish online, so just make sure to find one that calls for all three. Some only use doubanjiang for flavor and it's def a better combo with all three.

Used leeks here (amazing) but garlic chives are the classic combo it seems. 

Need a fattier cut or use more oil when frying otherwise the sauces tend to stick. Or use a non-stick...