Twice Cooked Pork Stir Fry
Experience the bold, savory flavors of Sichuan cuisine with this Twice Cooked Pork Stir Fry, a dish that delivers rich, aromatic depth in every bite. Succulent pork belly is first simmered to tender perfection, then thinly sliced and stir-fried to golden crispness, allowing its natural flavors to shine. Vibrantly colored bell peppers and leeks add a fresh crunch, while the star ingredient, doubanjiang (fermented chili bean paste), infuses the dish with a signature spicy kick. Balanced with soy sauce, Shaoxing wine, and a hint of sugar, this quick and satisfying stir fry is perfect for weeknight dinners or an authentic homemade feast. Serve it steaming hot with fluffy white rice for a wholesome and irresistible meal.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 400 grams Pork belly
- 1 large Green bell pepper
- 1 large Red bell pepper
- 2 stalks Leeks (or green onions)
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Doubanjiang (fermented chili bean paste)
- 1.5 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Sugar
- 2 tablespoons Cooking oil
- 1 liter Water
Instructions
Prepare the pork belly by cleaning it under cold water. Place it in a large pot filled with 1 liter of water. Bring to a boil, reduce to a simmer, and cook for 20 minutes until the pork is mostly cooked and firm. Remove from the pot and let it cool.
Once cooled, slice the pork belly into thin pieces, about 2-3 mm thick. Set aside.
Slice the green and red bell peppers into thin strips. Cut the leeks into 2-inch sections, and finely mince the garlic and ginger. Set all vegetables aside.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the sliced pork belly and stir-fry for 4-5 minutes until slightly browned and some fat has rendered out. Remove the pork from the wok and set aside.
In the same wok, add the remaining tablespoon of oil. Lower the heat to medium and add the minced garlic, ginger, and doubanjiang. Stir-fry for 30 seconds to release the aroma.
Increase the heat to medium-high and add the sliced bell peppers and leeks. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
Return the pork belly to the wok. Add the soy sauce, Shaoxing wine, and sugar. Toss everything together and stir-fry for another 2-3 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary. Serve hot with steamed white rice.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
