You usually find tendon slow-cooked and added to soups and noodle dishes, but here we've poached it until it's tender but still holding its form, then stir-fried it. This recipe is inspired by the Sichuan dish hui guo rou, or twice-cooked pork belly.
Note You'll need to order the tendon from your butcher. Chilli bean paste and steamed buns are available from Asian grocers.
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