Sichuan Twice Cooked Pork Belly is a flavorful and spicy Chinese dish featuring tender slices of pork belly stir-fried with a savory and sweet sauce, aromatic ginger, garlic, and Sichuan peppercorns.
Ingredients: 500g pork belly, sliced. 2 tbsp vegetable oil. 2 tbsp soy sauce. 2 tbsp hoisin sauce. 1 tbsp Shaoxing wine. 1 tbsp sugar. 1 tsp cornstarch. 2 green onions, sliced. 1 red bell pepper, sliced. 1 tbsp ginger, minced. 2 cloves garlic, minced. 1 tsp Sichuan peppercorns, crushed. Cooked rice, for serving.
Instructions: To make the sauce, put soy sauce, hoisin sauce, Shaoxing wine, sugar, and cornstarch in a bowl plus some water. Make sure that all of the pork belly slices are covered in the marinade before adding them. Let it sit for at least 30 minutes. Fry or wok food in vegetable oil over medium-high heat. Cook the pork in a stir-fry until it is browned and fully cooked. Take the pork out of the wok and set it aside. If you need to, add a little more oil to the same wok. Put in the Sichuan peppercorns, ginger, and garlic. To make it smell good, stir-fry for about one to two minutes. Cut up some red bell pepper and green onions and add them to the wok. Stir-fry the vegetables until they start to get soft. Add the cooked pork back to the wok and mix everything together. Heat everything through. Sichuan Twice Cooked Pork Belly should be served over cooked rice. Have fun!
Prep Time: 30 minutes
Cook Time: 15 minutes
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