Hunan-style Twice-Cooked Pork (回锅肉)

回锅肉 (Hunan-style Twice-Cooked Pork) is a popular dish in Hunan cuisine known for its savory and spicy flavors. This recipe combines tender pork belly with a flavorful sauce and crisp vegetables, creating a delicious and satisfying meal.

Hunan-style Twice-Cooked Pork (回锅肉)

Ingredients

  • 1 lb pork belly, thinly sliced
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, julienned
  • 2 green onions, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 tbsp doubanjiang (spicy broad bean paste)
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp Sichuan peppercorns
  • 1/2 tsp chili flakes
  • 1/4 cup chicken broth
  • Steamed rice, for serving

Instructions

  1. Heat 1 tablespoon of oil in a wok over high heat. Add the pork belly slices and stir-fry until browned and crispy. Remove from the wok and set aside.
  2. Heat the remaining oil in the wok. Add the garlic, ginger, and green onions, and stir-fry for 1-2 minutes.
  3. Add the bell peppers and continue to stir-fry for another 2-3 minutes.
  4. Push the vegetables to the side of the wok and add the doubanjiang to the center. Stir-fry the doubanjiang for 30 seconds to release its flavor.
  5. Return the pork belly to the wok. Add the soy sauce, sugar, Sichuan peppercorns, and chili flakes. Stir-fry for another minute.
  6. Pour in the chicken broth and simmer for 2-3 minutes until the sauce thickens.
  7. Serve the Hunan-style Twice-Cooked Pork with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
18g
Fat
25g
Carbohydrates
10g

Supplies

Wok Cutting board Knife Measuring spoons Measuring cup Spatula

Tools

Stovetop

Serving suggestions

Serving suggestions: Enjoy the 回锅肉 with a side of steamed rice and a refreshing cucumber salad.

Tips & tricks

Tips: For an extra spicy kick, add more chili flakes or fresh sliced chili peppers to the dish.

Cost

$15