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.

Prep Time 20

Cook Time 40

Total Time 1

Servings People

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 beans
1 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