Twice Cooked Pork Recipe

A delicious traditional Sichuan recipe made using pork belly and fragrent black
bean pastes and sauces.

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
35 minutes

Course:

Main Course

Cuisine:

Chinese Sichuan

Keywords:

pork chinese main Sichuan

Instructions

1 Bring the water to a boil in a medium-sized pot. Once boiling, add the whole
piece of pork belly with the ginger. Bring it back to a boil before lowering the
heat. Let it simmer for 30 minutes or until the pork is tender and cooked
through.
2 When the pork is done, remove it from the pot and run it under cold water for
about a minute. Set it aside and let it cool.
3 While the pork is cooling prepare the other ingredients. Slice the cloves of
garlic and half the long hot green pepper vertically. Remove the seeds and then
cut into 1 ½ inch pieces.
4 Once you are ready to cook and the pork is cooled, thinly slice it. The pork
slices should be about ⅛ inch thick. Do not slice the pork before prepping the
other ingredients or it will dry out.
5 Get your wok ready by adding in half the oil and heat over high heat until it
begins to smoke. Add the pork slices and sear until you get a light
caramelization, ~ 90 seconds. After, turn the heat down to medium-low and remove
the pork slices.
6 Add the second half of the oil to the wok. Scoop the spicy broad bean paste,
fermented black beans and chilli peppers in and let them fry for 30 seconds,
stirring occasionally. This will bring out the flavour and colour. The oil
should turn red. Then add the garlic and fry again for 30 seconds.
7 Turn the heat back to high and add the pork back in with the peppers. Stir-fry
for a minute. Add the Shaoxing wine, soy sauce, and sugar. Stir everything
together. Once the peppers are cooked, it's done. Serve with a side of rice and
enjoy!

Twice Cooked Pork Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook