Sichuan-style Twice-cooked Pork

Sichuan-style twice-cooked pork is a popular Chinese dish made by stir-frying pork belly slices with vegetables such as peppers, onions, and celery, then simmering them with a spicy sauce made of doubanjiang, fermented broad bean paste, black bean paste, and chili pepper. The dish is then served with a steaming bowl of rice or noodles. The unique flavor profile and texture of twice-cooked pork is achieved through the use of Sichuan peppercorns and the technique of boiling and stir-frying the meat twice. It is a savory, spicy, and aromatic dish that is a staple of Sichuan cuisine.