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.
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
- 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.
- Heat the remaining oil in the wok. Add the garlic, ginger, and green onions, and stir-fry for 1-2 minutes.
- Add the bell peppers and continue to stir-fry for another 2-3 minutes.
- 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.
- Return the pork belly to the wok. Add the soy sauce, sugar, Sichuan peppercorns, and chili flakes. Stir-fry for another minute.
- Pour in the chicken broth and simmer for 2-3 minutes until the sauce thickens.
- 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