Twice-Cooked Cured Pork Belly (回锅腊肉)
A flavorful Sichuan dish featuring cured pork belly with garlic sprouts in a spicy, savory sauce. The meat is tender, slightly chewy, and irresistibly aromatic.
Ingredients
11 items- Cured pork belly 300g
- Garlic sprouts 200g
- Ginger 3 slices
- Garlic 3 cloves
- Dried red chilies 5
- Sichuan peppercorns 1 tsp
- Doubanjiang (chili bean paste) 1 tbsp
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1/2 tsp
- Cooking oil as needed
Nutrition
Steps （7 steps）
Place cured pork in a pot with cold water. Bring to a boil over high heat, then simmer on low heat for 15 minutes. Drain, rinse with warm water, and slice into 0.3 cm thick pieces.
Wash and cut garlic sprouts diagonally, keeping white and green parts separate. Slice ginger and garlic; cut dried chilies into sections.
Heat wok over medium heat, add 1 tbsp oil. When moderately hot, add pork slices and stir-fry on medium-low heat for about 3 minutes until edges curl and lightly browned. Remove and set aside.
Leave a little oil in wok. Add ginger, garlic, dried chilies, and Sichuan peppercorns; stir-fry on medium heat for 30 seconds until fragrant. Add doubanjiang and stir-fry for 1 minute until red oil releases.
Turn heat to high. Add pork back and stir-fry quickly to combine. Pour in cooking wine, light soy sauce, and sugar. Stir-fry for 30 seconds.
First add white parts of garlic sprouts; stir-fry on high heat for 30 seconds until just tender. Then add green leaves; stir-fry for another 20 seconds until wilted. Turn off heat immediately.
Plate and serve hot with steamed rice.
Tips
Boil the cured pork to reduce salt and soften. Fry slices first to render fat and curl edges. Cook doubanjiang on medium heat to develop color, then quickly stir-fry vegetables on high heat to retain crunch.
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