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Twice Cooked Pork Belly

A classic Sichuan dish where pork belly is first boiled until tender, then sliced and stir fried with fermented black bean paste, leeks, and Sichuan flavors until caramelized and deeply savory.

75 minMediumServes 4520 cal/serving

ChineseDinnerStovetopStandardHigh ProteinLow CarbDairy-Free

Ingredients

  • 1.5 lbs skin-on pork belly
  • 6 slices fresh ginger, sliced
  • 2 green onion stalks (for boiling), cut in half
  • 2 tbsp doubanjiang (spicy fermented bean paste), roughly chopped
  • 2 tsp fermented black beans (douchi), roughly chopped
  • 2 tsp sweet bean paste (tianmian jiang)
  • 2 stalks leeks (or green onions), cut diagonally
  • 1 green bell pepper, sliced
  • 4 garlic cloves, minced
  • 2 tsp soy sauce
  • 2 tbsp Shaoxing rice wine (or dry sherry)
  • 2 tbsp vegetable oil
  • 1/2 tsp granulated sugar

Instructions

  1. 1

    Place 1.5 lbs skin-on pork belly in a pot with 6 slices sliced fresh ginger and 2 cut in half green onion stalks (for boiling), and enough cold water to cover. Bring to a boil, skim any foam, then simmer over medium heat for 35 minutes until the pork is just cooked through. Remove and let cool.

  2. 2

    Once cooled, slice the pork belly crosswise into 1/4-inch thick pieces.

  3. 3

    Heat a wok or large skillet over high heat. Add the sliced pork belly and cook without oil for 3-4 minutes, stirring occasionally, until fat renders and edges begin to curl and caramelize. Remove excess rendered fat from the wok, leaving about 1 tablespoon.

  4. 4

    Add 4 minced garlic cloves and 2 tbsp roughly chopped doubanjiang (spicy fermented bean paste) to the wok. Stir fry for 30 seconds until the paste turns a deep red and is fragrant.

  5. 5

    Add 2 tsp roughly chopped fermented black beans (douchi) and 2 tsp sweet bean paste (tianmian jiang). Stir fry for 30 seconds.

  6. 6

    Add 2 tbsp Shaoxing rice wine (or dry sherry) and 2 tsp soy sauce. Toss the pork to coat.

  7. 7

    Add 1 sliced green bell pepper and 2 stalks cut diagonally leeks (or green onions). Stir fry over high heat for 2 minutes until the vegetables are tender-crisp.

  8. 8

    Add 1/2 tsp granulated sugar, toss everything together, and serve immediately with steamed rice.

Questions

Can I make Twice Cooked Pork Belly gluten-free?

Yes. The gluten in this entry is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Twice Cooked Pork Belly keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Twice Cooked Pork Belly?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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