Twice-Cooked Pork Recipe
Twice-Cooked Pork is a classic Sichuan dish featuring tender pork belly, crisp vegetables, and a spicy, savory sauce. Ready in 40 minutes, it’s a bold and flavorful dish perfect for a quick and satisfying meal.
Equipment
- Large pot
- Wok or frying pan
- Tongs
Ingredients
For the Twice-Cooked Pork:
- 400 grams pork belly
- 2 tablespoons vegetable oil
- 2 tablespoons chili bean paste Doubanjiang
- 1 tablespoon fermented black beans rinsed
- 2 cloves garlic minced
- 1 thumb-sized piece of ginger minced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground Sichuan peppercorns
- 2 scallions cut into 2-inch pieces
Instructions
Parboil the Pork Belly:
- In a large pot, bring water to a boil.
- Add the pork belly and boil for 15 minutes until it is partially cooked.
- Remove from the pot and let it cool slightly, then slice into thin pieces.
Prepare the Stir-Fry:
- In a wok or frying pan, heat the vegetable oil over medium heat.
- Add the chili bean paste and fermented black beans and stir-fry for 1-2 minutes until fragrant.
Cook the Pork Belly:
- Add the sliced pork belly to the wok and stir-fry for 3-4 minutes until it starts to brown slightly.
- Add the garlic and ginger and cook for another 1-2 minutes.
Add Vegetables and Seasonings:
- Add the green and red bell peppers, soy sauce, sugar, and ground Sichuan peppercorns. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
- Add the scallions and cook for another 1 minute.
Serve:
- Transfer the Twice-Cooked Pork to a serving dish and serve hot with steamed rice.
Notes
- Variation: Add sliced cabbage or zucchini for extra vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
- Serving Tip: Serve with steamed jasmine rice to balance the rich and spicy flavors of the dish.
