Go Back
–+ servings
Sichuan twice-cooked pork with green garlic, peppers, and rice.

Chinese Twice-Cooked Pork

No ratings yet
Sichuan pork belly simmered, chilled, sliced, and stir-fried with chile-bean paste, black beans, peppers, and green garlic.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Chilling 1 hour
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Chinese, Sichuan
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork
  • 1 1/2 lb skin-on pork belly left in one piece
  • 6 cups water for simmering
  • 4 slices fresh ginger
  • 2 whole scallions lightly crushed
Stir-Fry
  • 2 tbsp Sichuan doubanjiang finely chopped
  • 1 tbsp fermented black beans rinsed and chopped
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 2 tbsp neutral oil
  • 2 large green garlic stalks or leeks cut into 2-inch pieces
  • 1 medium green bell pepper cut into irregular pieces
  • 1 medium red bell pepper cut into irregular pieces

Equipment

  • Carbon-steel wok or large skillet
  • Medium saucepan
  • Sharp chef's knife
  • Cutting board
  • Slotted spoon

Method
 

First Cook:
  1. Put the pork belly, water, ginger, and scallions in a saucepan. Bring to a gentle simmer and cook for 25 minutes, until a skewer enters the meat with slight resistance.
  2. Cool, pat dry, then refrigerate for 1 hour. Slice across the grain into irregular 1/8-inch pieces.
Prepare the Sauce:
  1. Mix the doubanjiang, black beans, soy sauce, sugar, and sesame oil in a small bowl.
  2. Heat the wok until hot, add the neutral oil, then spread in the pork slices. Stir-fry for 3 to 5 minutes until the edges curl and some fat renders.
Second Cook:
  1. Push the pork aside, cook the sauce mixture in the center for 30 seconds, then toss everything together.
  2. Add the green garlic and peppers. Stir-fry for 2 to 3 minutes until just tender and serve immediately.

Nutrition

Calories: 610kcalCarbohydrates: 12gProtein: 25gFat: 51gSaturated Fat: 17gCholesterol: 85mgSodium: 960mgFiber: 3gSugar: 6g

Notes

  • Pixian doubanjiang gives the dish its characteristic chile and fermented-bean flavor.
  • Use pork belly with clear alternating lean and fat layers.