Sichuan-style Double-cooked Pork
Sichuan-style Double-cooked Pork is a popular Chinese dish that features slices of tender pork belly that are first boiled, then stir-fried with a variety of vegetables and spicy seasonings. The dish is known for its rich, savory flavor and unique mix of textures, with crispy vegetables contrasting with tender pieces of juicy pork. The dish is a staple of Sichuan cuisine, which is renowned for its bold, spicy flavors and use of aromatic herbs and spices like Szechuan peppercorns and dried chili peppers. Overall, Sichuan-style Double-cooked Pork is a delicious and satisfying dish that is beloved by foodies and Chinese cuisine enthusiasts around the world.
Ingredients
- 1 lb pork belly, sliced
- 1 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 1/2 cup leek, sliced
- 1/2 cup green bell pepper, sliced
- 1/2 cup red bell pepper, sliced
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 tbsp Doubanjiang (broad bean paste)
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/4 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine
- 1/4 cup scallions, sliced
About the recipe
Cook Time: 30 minutes
Portions: 4 servings
Difficulty: Medium