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.

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Once cooled, slice the pork belly into thin pieces, about 2-3 mm thick. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning if necessary. Serve hot with steamed white rice.

Nutrition Facts

Serving size	2022.6 grams (2022.6g)

Amount per serving	% Daily Value*
Calories	2574

Total Fat 243.50g	312%
Saturated Fat 81.80g	409%
Polyunsaturated Fat 0.20g
Cholesterol 288mg	96%
Sodium 2835mg	123%
Total Carbohydrate 47.40g	17%
Dietary Fiber 11.60g	41%
Total Sugars 20.40g
Protein 48.50g	97%

Vitamin D 0IU	0%
Calcium 261mg	20%
Iron 8mg	44%
Potassium 1702mg	36%

*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.

Source of Calories

Fat: 85.1%

Protein: 7.5%

Carbs: 7.4%