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.
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.
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.
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.
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.
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.
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.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
