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Twice Cooked Pork
Sichuan twice-cooked pork belly — first boiled then stir-fried with leeks, doubanjiang and black bean paste.
Ingredients
Instructions
Boil pork belly whole with ginger and Shaoxing wine 30 minutes until just cooked.
Cool completely, slice thinly about 3mm thick.
Heat wok until smoking, add sliced pork without oil — render out fat.
Push pork to side, add doubanjiang and black bean paste, fry until oil turns red.
Add garlic, stir-fry 30 seconds.
Add leeks and green pepper, stir-fry 2 minutes.
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.
