Sichuan-Style Twice-Cooked Pork (回锅肉)

回锅肉 (Sichuan-Style Twice-Cooked Pork) is a classic Chinese dish known for its rich and spicy flavors. This recipe combines tender pork belly with a savory and slightly sweet sauce, creating a dish that is perfect for serving with steamed rice.

Sichuan-Style Twice-Cooked Pork (回锅肉)

Ingredients

  • 1 lb pork belly, thinly sliced
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 2-inch piece of ginger, julienned
  • 2 leeks, sliced diagonally
  • 1/2 cup Sichuan doubanjiang (broad bean paste)
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sugar
  • 1/2 tsp Sichuan peppercorns, toasted and ground
  • 1/2 cup chicken broth
  • Steamed rice, for serving

Instructions

  1. Blanch the pork belly slices in boiling water for 2 minutes, then drain and set aside.
  2. Heat the vegetable oil in a wok over high heat. Add the blanched pork belly and stir-fry until golden and crispy. Remove from the wok and set aside.
  3. In the same wok, add the garlic, ginger, and leeks. Stir-fry until fragrant.
  4. Add the Sichuan doubanjiang, soy sauce, Shaoxing wine, sugar, and Sichuan peppercorns. Stir-fry for 1-2 minutes.
  5. Return the crispy pork belly to the wok and stir to combine with the sauce.
  6. Pour in the chicken broth and simmer for 10-15 minutes until the pork is tender and the sauce has thickened.
  7. Serve the Sichuan-Style Twice-Cooked Pork with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
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

Tools

Stovetop

Serving suggestions

Sichuan-Style Twice-Cooked Pork is best served with steamed rice and a side of stir-fried vegetables.

Tips & tricks

For an extra kick of heat, add a sprinkle of dried red chili flakes to the dish before serving.

Cost

$15