Twice-Cooked Pork
A classic Sichuanese dish featuring tender pork belly that is first boiled, then stir-fried with aromatic seasonings until beautifully caramelized. The result is a savory, slightly spicy dish with tender meat and crisp vegetables.
Story
This beloved Sichuan classic gets its name from the two-step cooking process—first boiling, then stir-frying. The technique renders the pork belly silky and allows the seasonings to coat each slice beautifully.
Ingredients
pork belly
500g
green onions (scallions)
4 stalks
doubanjiang (broad bean paste)
2 tablespoons
sweet bean sauce (tianmianjiang)
1 tablespoon
garlic cloves, minced
3
ginger, sliced
1 inch
vegetable oil
3 tablespoons
sugar
1/2 teaspoon
Shaoxing wine
1 tablespoon
Instructions
1
Prepare the pork
Cut the pork belly into large rectangular strips, about 4cm wide. Bring a pot of water to boil, add the pork strips, and simmer for 20 minutes until fully cooked through. Remove and let cool slightly, then slice into thin pieces.
2
Slice the vegetables
While the pork cools, trim the green onions and cut into 5cm segments. Have the minced garlic and sliced ginger ready nearby.
3
Stir-fry until fragrant
Heat oil in a wok over medium-high heat. Add the pork slices and stir-fry for 2-3 minutes, until the edges curl and the meat releases some fat. Push to the side of the wok.
4
Build the sauce
Add the doubanjiang and sweet bean sauce to the wok, stirring for about 30 seconds until the paste becomes fragrant and darkens. Toss in the garlic and ginger, stirring quickly.
5
Combine and finish
Mix everything together, adding the Shaoxing wine and sugar. Toss in the green onion segments and stir-fry for another minute until just tender but still bright. Serve immediately over steamed rice.
