Twice-Cooked Pork
A beloved Sichuan classic where pork belly is first boiled until tender, then stir-fried with crisp vegetables and a bold, savory sauce. The result is tender slices with a delightful chew and layers of spicy, aromatic flavor.
Story
This classic dish gets its name from the two-step cooking process—first boiling, then stir-frying. The method ensures perfectly tender pork with a beautiful caramelized edge.
Ingredients
Instructions
Boil the pork
Place pork belly in a pot with cold water and ginger slices. Bring to a gentle boil and cook for about 10 minutes until the meat is just cooked through but still firm. Remove, let cool slightly, then pat dry.
Slice and prep
Cut the pork belly into thin, uniform slices about 3mm thick. Seed and slice the bell peppers into bite-sized strips. Smash and mince the garlic.
Stir-fry until flavorful
Heat oil in a wok over high heat. Add the pork slices and cook until they curl and develop golden edges, about 2 minutes. Add garlic and doubanjiang, stir-frying until fragrant. Pour in soy sauce, cooking wine, and sugar. Toss in the peppers and cook until slightly softened but still crisp. Season with salt and serve hot.