Twice Cooked Pork
Tender pork belly boiled until soft, then pan-fried until crispy with a savory-sweet sauce of fermented bean paste and aromatics. A classic Sichuan dish with bold, complex flavors.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Place pork belly skin-side up in a large pot and cover with cold water. Add ginger slices, scallion stalks, Shaoxing wine, and salt.
Step 2
Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes until the pork is very tender and a fork pierces the skin easily.
Step 3
Remove pork and let cool slightly, then slice into quarter-inch thick pieces, keeping the skin intact.
Step 4
Heat a 12-inch skillet or wok over medium-high heat. Add pork slices skin-side down in a single layer and fry 3–4 minutes until the skin is crispy and lightly browned.
Step 5
Flip slices and cook 1–2 minutes more, then transfer to a plate.
Step 6
Pour off all but 2 tbsp fat from the skillet. Add minced garlic and ginger and stir-fry for 30 seconds until fragrant.
Step 7
Stir in doubanjiang, soy sauce, and sugar, cooking for 1 minute until the paste is well incorporated and slightly caramelized.
Step 8
Return pork to the skillet and toss gently until all pieces are coated with sauce, about 1–2 minutes.
Step 9
Transfer to a serving plate and drizzle with sesame oil. Garnish with chopped scallions, cilantro, and a pinch of Sichuan peppercorn powder.
Tools you’ll need
- large pot with lid
- 12-inch skillet or wok
- cutting board
- sharp knife
- wooden spoon
- tongs
- fork
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