Twice-Cooked Pork
A Sichuan favorite where pork belly is first simmered until perfectly tender, then finished in a blazing hot wok with crisp bell peppers and a bold, savory sauce. The two-step technique creates tender meat with golden edges and layers of spicy, umami-packed flavor.
Story
This timeless dish earns its name from the clever two-stage cooking—first gently boiling, then quick stir-frying. The initial simmer softens the pork belly, while the high-heat wok work gives each slice a beautiful caramelized bite.
Ingredients
pork belly
500g
green bell pepper
1 medium
red bell pepper
1 medium
fresh ginger
3 slices
garlic cloves
3, smashed and minced
doubanjiang (chili bean paste)
2 tablespoons
soy sauce
1 tablespoon
cooking wine
1 tablespoon
sugar
1 teaspoon
vegetable oil
2 tablespoons
salt
to taste
Instructions
1
Parboil the pork
Drop the pork belly into a pot of cold water with the ginger slices. Bring to a gentle simmer and cook about 10 minutes—the meat should be just cooked through but still firm. Lift out, let it rest until cool enough to handle, then pat completely dry.
2
Slice and prep vegetables
Cut the pork into thin, even slices roughly 3mm thick. Remove seeds from both bell peppers and cut into bite-sized strips. Smash the garlic under your knife blade and give it a rough mince.
3
Stir-fry until golden
Heat oil in a wok over high heat until smoking. Add pork slices and cook 2 minutes until they curl up and develop golden edges. Toss in the garlic and doubanjiang, stir-frying until fragrant. Add soy sauce, cooking wine, and sugar, then throw in the peppers. Cook just until they soften slightly but still have a nice crunch. Season with salt and serve immediately.
