Twice Cooked Sichuan Pork is a classic dish from the Sichuan province of China, known for its bold flavours and distinctive use of spice. This dish is a staple in Sichuan cuisine and exemplifies the region’s love for robust, spicy food that awakens the senses.
The dish gets its name from the unique cooking method that involves cooking the pork twice. Initially, the pork belly is simmered in water until tender. This step not only softens the meat but also removes excess fat, making the final dish less greasy. After this, the pork is sliced thinly and stir-fried with a variety of vibrant ingredients, including Sichuan peppercorns, broad bean paste (doubanjiang), garlic, ginger, and leeks.
The hallmark of Twice Cooked Sichuan Pork is its incredible depth of flavour. The Sichuan peppercorns provide a unique, tingling heat that numbs the tongue slightly, a sensation that is a signature of Sichuan cuisine. This numbing spice is balanced by the rich, savoury notes of the fermented bean paste and the freshness of the leeks. The result is a dish that is spicy, aromatic, and utterly irresistible.
In Sichuan, this dish is often enjoyed with a selection of side dishes that complement its strong flavours. A popular choice is mapo tofu, a dish of soft tofu cooked in a spicy, numbing sauce that shares the same bold characteristics as Twice Cooked Sichuan Pork. The combination of the tender pork and the silky tofu creates a satisfying contrast of textures.
Another excellent accompaniment is stir-fried green beans with garlic, a simple yet flavourful dish that offers a refreshing counterbalance to the richness of the pork. The crispness of the beans and the punch of garlic create a perfect harmony with the spicy, fatty pork.
For a complete meal, steamed jasmine rice is essential. The neutral flavour of the rice helps to temper the spiciness of the pork and allows the complex flavours of the dish to shine. Together, these dishes create a balanced and satisfying feast that highlights the best of Sichuan cuisine.
Twice Cooked Sichuan Pork
Twice Cooked Sichuan Pork is a traditional dish from China’s Sichuan province, featuring tender pork belly that is first simmered and then stir-fried with bold, spicy flavours. This dish is known for its unique combination of numbing Sichuan peppercorns, savoury bean paste, and fresh vegetables, making it a spicy and aromatic delight.
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Servings: 4 People
Calories: 712kcal
Ingredients
- 500 g pork belly
- 2 tbsp peppercorns Sichuan
- 2 tbsp doubanjiang Sichuan broad bean paste
- 2 cloves garlic minced
- 1 ½ inch ginger minced
- 2 medium leeks sliced
- 1 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 tsp sesame oil optional
- 1/3 bunch fresh coriander chopped
Instructions
- Place the pork belly in a large pot of water and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the pork is tender. Remove the pork and allow it to cool slightly. Once cooled, slice the pork thinly.500 g pork belly
- In a wok or large frying pan, heat the vegetable oil over medium heat. Add the Sichuan peppercorns and fry until fragrant, about 1 minute. Remove the peppercorns from the oil and discard them, leaving the infused oil in the pan.2 tbsp vegetable oil, 2 tbsp peppercorns
- Increase the heat to high and add the sliced pork to the pan. Stir-fry for 2-3 minutes until the edges are crispy. Push the pork to the side of the pan.
- In the same pan, add the minced garlic, ginger, and doubanjiang. Stir-fry for 1 minute until fragrant. Then, mix the pork back into the aromatics. Add the sliced leeks, soy sauce, rice wine, and sugar. Stir-fry for another 2-3 minutes, until the leeks are tender.2 tbsp doubanjiang, 2 cloves garlic, 1 ½ inch ginger, 2 medium leeks, 1 tbsp soy sauce, 1 tbsp rice wine, 1 tsp sugar
- Drizzle with sesame oil, if using, and stir to combine. Garnish with fresh coriander. Serve hot with steamed jasmine rice, mapo tofu, or stir-fried green beans1 tsp sesame oil, 1/3 bunch fresh coriander
Notes
I also use red and green bell peppers for colour and crunch and other vegetables that I find in the fridge. It is truly a versatile dish.
Nutrition
Calories: 712kcal | Carbohydrates: 12g | Protein: 14g | Fat: 68g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Cholesterol: 90mg | Sodium: 302mg | Potassium: 409mg | Fiber: 2g | Sugar: 3g | Vitamin A: 827IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg
8 comments
Such an easy way to cook amazing meal. Will be using this again.
The process of cooking the pork twice really brings out the best texture—crispy on the outside and tender on the inside.
I tried Twice Cooked Sichuan Pork for the first time last night, and I was blown away! The pork was cooked to perfection, with just the right amount of spice.
Twice Cooked Sichuan Pork is hands down one of my favourite Chinese dishes. The combination of the tender pork with the spicy, numbing sensation from the Sichuan peppercorns is just incredible.
I love how the leeks add a fresh crunch that complements the richness of the pork. Definitely a must-try for anyone who enjoys bold flavours
I had to pair it with extra rice to tone down the heat, but I can see why this is such a popular dish in Sichuan cuisine.
The spice level is just right for me, and I love the combination of the peppercorns with the rich sauce. A truly authentic Sichuan experience
It’s the perfect balance of heat and savoury flavours.