Crispy Caramelized Pork Belly — Sichuan Twice Cooked Pork

Pork belly boiled then sliced and stir-fried with doubanjiang, leek, and sweet bean paste until caramelised and deeply savoury, a Sichuan home classic.

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Chinese

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

10 minsPrep

35 minsCook

45 minsTotal

MediumLevel

🍺Tsingtao Lager 🍷Zinfandel (Sonoma)

Nutrition per Serving

680 Calories

28g Protein

38g Fat

68g Carbs

8g Sugar

3g Fiber

780mg Sodium

75mg Chol

Ingredients

For 2 servings

Instructions

Prep

Cut pork belly into 3mm slices. Slice leek and green pepper into 3cm pieces. Mince garlic and grate ginger. Mix doubanjiang, sweet bean sauce, soy sauce, Shaoxing wine, sugar, and Sichuan pepper in a small bowl.

Boil

Place pork belly in a pot, cover with cold water. Bring to boil over high heat, reduce to medium, simmer 25–30 minutes until just cooked through. Remove and cool slightly.

Sear

Heat 2 tbsp oil in a wok over medium heat. Working in batches if needed, lay pork slices in a single layer, cook 2–3 minutes per batch until lightly golden and fat renders. Push to the side.

Bloom

Add doubanjiang and sweet bean sauce to the centre. Stir-fry 1 minute over medium heat until oil turns red and fragrant.

Saute

Add garlic and ginger, toss 30 seconds. Add leek and green pepper, stir-fry over high heat 3–4 minutes until just tender with slight crunch.

Glaze

Pour in soy mixture. Toss everything together over high heat 1–2 minutes until glossy and caramelised.

Plate

Spoon twice-cooked pork over steamed jasmine rice and serve immediately.

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