Sichuan Twice-Cooked Pork
Sichuan Twice-Cooked Pork is a popular Chinese dish featuring pork belly that is boiled, sliced, and then stir-fried with vegetables and seasoning, such as Sichuan peppercorns, chili bean paste, garlic, and ginger. The name of the dish comes from the traditional cooking method that involves two different techniques: boiling and stir-frying. The result is tender, flavorful meat with a satisfyingly crisp texture, served with steamed rice. This dish exemplifies the bold and spicy flavors of Sichuan cuisine.
Ingredients
- 1 lb pork belly, thinly sliced
- 1/2 head Napa cabbage, sliced
- 1/2 red bell pepper, sliced
- 3 green onions, sliced
- 2 tbsp fermented soybean paste
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1/2 tsp Sichuan peppercorns, ground
- 1 tbsp vegetable oil
About the recipe
Cook Time: 25 minutes
Portions: 4 servings
Difficulty: Easy