Sichuan Twice-Cooked Pork

Chinese · 45 min · Pork · gluten-free, dairy-free, low-carb

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Ingredients

• 450 g pork belly, skin-on
• 2 leeks or green garlic, sliced
• 1 green bell pepper, chunked
• 2 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp sweet bean sauce (tianmianjiang)
• 1 tbsp fermented black beans, rinsed
• 1 inch, sliced fresh ginger
• 1 tbsp Shaoxing wine
• 1 tbsp neutral oil

Method

1. Simmer the whole pork belly with ginger in water for 20 minutes until just cooked, then cool and slice thinly.
2. Stir-fry the pork slices in a dry wok over medium-high heat until the edges curl and fat renders, 4 minutes.
3. Push pork aside, add oil and doubanjiang, and fry 1 minute until the oil turns red.
4. Add sweet bean sauce and black beans and toss with the pork for 1 minute.
5. Add leeks and bell pepper, splash in the Shaoxing wine, and stir-fry 2 minutes until crisp-tender.
6. Toss everything together over high heat for a final minute.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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