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.
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
- Blanch the pork belly slices in boiling water for 2 minutes, then drain and set aside.
- 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.
- In the same wok, add the garlic, ginger, and leeks. Stir-fry until fragrant.
- Add the Sichuan doubanjiang, soy sauce, Shaoxing wine, sugar, and Sichuan peppercorns. Stir-fry for 1-2 minutes.
- Return the crispy pork belly to the wok and stir to combine with the sauce.
- Pour in the chicken broth and simmer for 10-15 minutes until the pork is tender and the sauce has thickened.
- 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