Sichuan-style Twice-cooked Pork Belly
Sichuan-style Twice-cooked Pork Belly is a popular Chinese dish made with fatty pork belly slices that are first boiled, then sliced and stir-fried with leeks, garlic, ginger, and Sichuan chili bean paste, creating a savory, spicy flavor. The dish is known for its unique method of cooking, where the pork is cooked twice, resulting in tender and flavorful meat that melts in the mouth. The dish is often served as a main course and is a popular choice among Chinese food lovers worldwide.
Ingredients
- 1 lb pork belly, sliced
- 1 tbsp vegetable oil
- 1 tbsp chili bean paste
- 1 tbsp fermented black beans
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 scallions, sliced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tbsp water
About the recipe
Cook Time: 30 minutes
Portions: 4 servings
Difficulty: Easy