Twice Cooked Pork (Sichuan Pork Stir-Fry)

Sichuan twice cooked pork is presented in a blue and white plate with chopsticks.

Twice Cooked Pork (Sichuan Pork Stir-Fry)

Twice cooked pork is a famous Sichuan style Chinese pork stir fry dish. Fatty pork belly gets two stages of cooking and is stir fried with savory chili bean paste sauce (doubanjiang).

Course Dinner, Main Course

Cuisine Chinese

Diet Low Lactose

Keyword doubanjiang, douchi, fermented black beans, pork belly, pork stir-fry, Sichuan, Sichuan chili bean paste, twice cooked pork, twice cooked pork belly

Prep Time 28

Servings people

Calories 620

Author Holly Ford

Equipment

Ingredients

1 lb pork belly with skin preferred
1 tbsp oil
1 1/2 tbsp Sichuan chili bean paste (doubanjiang)
2 tsp fermented black beans (douchi)
3 cloves garlic minced
1 tbsp shaoxing wine (Chinese rice wine)
1/2 tsp sugar
1/2 tsp dark soy sauce or regular soy sauce
1 Asian leek diced diagonally. See note below.
1 red chili or red pepper diced diagonally

Instructions

Put pork belly in a pot of water and bring to boil. Reduce the heat to low and simmer for 15-20 minutes. Remove the pork belly from the pot and let it cool slightly. Then slice the pork belly thinly into bite sized chunks.
Heat oil in a wok over high heat until smoke appears. Add oil and pork belly slices. Sear the pork until the surface gets slightly browned and some of the fat has melted out, about 2 minutes. Push the pork slices to one side of the work, and reduce the heat to medium.
Add hot bean paste and stir fry for 30 seconds until the oil is red and fragrant. Then, add garlic and fermented black beans. Stir-fry for a few seconds more to release the aroma. Add the shaoxing wine, sugar, and soy sauce, then toss everything together.
Finally, add the leek and chili and continue to stir fry until they are heated through. Serve immediately with rice.

Video

Notes

Asian leek: If you can't find Asian leek, try a bunch of green onion instead.

Nutrition