Twice-Cooked Pork回锅肉
A Sichuan icon — pork belly first simmered whole, then sliced and wok-fried with doubanjiang, garlic shoots, and Sichuan peppercorn until the edges curl and caramelize. Bold, spicy, and deeply savory.
Pork Belly
200 g
Sichuan Peppercorn
8 slice
2 tbsp
Shaoxing wine
2 tbsp
Sugar
1 tbsp
Salt
1 tsp
Soy Sauce
1 tbsp
doubanjiang
2 tbsp
shaoxing-wine
2 tbsp
sugar
1 tbsp
salt
1 tsp
soy-sauce
1 tbsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Boil Pork Belly Whole
Place the whole piece of pork belly in cold water with ginger and scallion. Bring to a boil and simmer until just cooked through. Remove and let cool.
Test Pork for Doneness
Cook until a chopstick can pierce through the pork easily. This indicates the pork belly is fully cooked and ready to slice.
Cool and Slice Pork
Remove the cooked pork belly and let it cool. Once cool enough to handle, slice into thin pieces.
Cut Green Garlic
Cut the green garlic on a diagonal into inch-long segments.
Stir-fry Pork Slices
Pour oil into the wok and heat. Add the pork slices and stir-fry until they curl slightly at the edges and release their fat.
Add Sichuan Peppercorns and Doubanjiang
Add Sichuan peppercorns to the rendered pork fat and fry briefly. Then add doubanjiang (chili bean paste) and stir-fry until the oil turns red and fragrant.
Add Green Garlic and Toss
Add the green garlic segments and toss until evenly combined.
Transfer to Plate and Serve
Transfer the twice-cooked pork to a serving plate. Serve immediately with steamed rice.
Serving Suggestion
Serve Twice-Cooked Pork hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.