A signature Sichuan dish where pork belly is first boiled, then sliced and stir-fried with doubanjiang, fermented black beans, and leeks. The double cooking creates a unique texture that is tender inside with slightly crispy edges.
Ingredients
400g pork belly with skin
2 tablespoons doubanjiang
1 tablespoon fermented black beans
2 leeks cut diagonally
1 green bell pepper sliced
2 tablespoons cooking wine
1 tablespoon soy sauce
1 teaspoon sugar
3 slices ginger
2 cloves garlic sliced
Instructions
1Boil the whole pork belly with ginger and cooking wine for twenty minutes until cooked through, then cool and slice thinly.
2Heat a wok and lay pork slices flat to render fat until lightly golden on both sides.
3Push pork aside, add doubanjiang and black beans, stir-fry until oil turns red.
4Add leeks, pepper, garlic, soy sauce, and sugar, tossing over high heat until vegetables are wilted.
5Serve immediately while pork retains its dual texture.
Did You Know?
Twice-Cooked Pork is the king of Sichuan home cooking and the dish chefs use to test a new wok.