Twice-Cooked Pork with Green Peppers
A classic Sichuan favorite featuring tender pork belly that's first boiled, then stir-fried until delightfully crisp around the edges, paired with sweet green peppers and a savory-sweet sauce. This dish delivers that perfect balance of tender meat and satisfying texture.
Story
Twice-cooked pork is one of Sichuan cuisine's most beloved dishes. The technique of boiling then stir-frying creates incredible depth of flavor and texture. The name literally means "returned to the pot" - referring to the two cooking stages.
Ingredients
pork belly
1 pound (450g)
green bell peppers
2 medium
green onions
3 stalks
garlic
4 cloves, minced
ginger
1 inch, sliced
doubanjiang (broad bean paste)
2 tablespoons
light soy sauce
1 tablespoon
dark soy sauce
1 teaspoon
cooking wine
1 tablespoon
sugar
1 teaspoon
sesame oil
1 teaspoon
vegetable oil
3 tablespoons
Instructions
1
Boil the pork
Place pork belly in a pot and cover with cold water. Add half the green onions and ginger. Bring to a boil, then reduce heat and simmer covered for about 25 minutes until pork is fully cooked through. Remove and let cool completely.
2
Slice and prep
Once cooled, slice the pork into thin pieces about 1/8 inch thick. Cut the green peppers into bite-sized strips. Chop the remaining green onions into 2-inch lengths.
3
Crisp the pork
Heat vegetable oil in a wok over high heat until smoking. Add pork slices and stir-fry until they start to curl and the edges turn golden brown, about 2-3 minutes. Push pork to the side of the wok.
4
Build the sauce
In the same wok, add doubanjiang and stir-fry for 30 seconds until fragrant. Add garlic and cook another 15 seconds. Pour in cooking wine and stir to combine.
5
Finish the dish
Add green peppers and green onions to the wok. Stir-fry for 1-2 minutes until peppers are slightly charred but still crisp. Add soy sauces, sugar, and sesame oil. Toss everything together until well coated. Serve immediately over steamed rice.
