Twice Cooked Pork
Sichuan twice-cooked pork belly — first boiled then stir-fried with leeks, doubanjiang and black bean paste.
Total time
65 min
Prep
20 min
Cook
45 min
Difficulty
medium
Cuisine
Asian
gluten-free
Ingredients
600gpork belly, in one piece
2leeks, cut in 3cm pieces
1green pepper, sliced
2 tbspdoubanjiang chilli bean paste
1 tbspfermented black bean paste
2 tbspShaoxing wine
1 tbspdark soy sauce
1 tspsugar
3 clovesgarlic, sliced
2cmfresh ginger, sliced
2 tbspvegetable oil
Instructions
1
Boil pork belly whole with ginger and Shaoxing wine 30 minutes until just cooked.
2
Cool completely, slice thinly about 3mm thick.
3
Heat wok until smoking, add sliced pork without oil — render out fat.
4
Push pork to side, add doubanjiang and black bean paste, fry until oil turns red.
5
Add garlic, stir-fry 30 seconds.
6
Add leeks and green pepper, stir-fry 2 minutes.
7
Add dark soy and sugar, toss everything together and serve with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
893
Protein
15.5g
Fat
86.5g
Carbs
11g
Fiber
1.5g
Sodium
245mg
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