Description
Twice Cooked Pork features irresistible flavor and simple prep with tender pork belly, garlic, and spices. It’s perfect for any occasion, whether a quick dinner or a festive meal.
Ingredients
Scale
- 1 lb uncut pork belly
- 1 thumb ginger, sliced
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 1/2 tablespoons Doubanjiang
- 1/2 teaspoon ground Sichuan peppercorn
- 1 tablespoon Shaoxing wine
- 1 teaspoon light soy sauce
- 2 teaspoons sugar
- 1 long hot pepper, sliced
- 4 green onions, cut into 2” pieces
Instructions
- Cut pork belly into 2 to 3 pieces and boil with ginger until tender, about 30 minutes.
- Cool the pork, rinse, and pat dry. Slice into thin pieces.
- Heat oil in a wok; add pork slices and cook until golden brown.
- Add garlic, Doubanjiang, and Sichuan peppercorn, stir for 2 minutes.
- Mix in long hot pepper, green onions, Shaoxing wine, soy sauce, and sugar; cook for 1 minute and serve hot.
Notes
Always pat the pork dry to prevent splatter while frying.
Feel free to customize with other vegetables like bell peppers or bok choy.
Leftovers can be kept in the fridge for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg