Twice cooked pork
Twice cooked pork, from above
Non vegSichuan

Twice cooked pork

Boiled, chilled, sliced, fried. Pork that went back to the pot and came out glorious.

60 minTime
11 gProtein each
mediumSpice
Back to the pot2 chapters · 1 min read

Make it your way

Grandma's wayPork belly simmered, sliced and refried with chilli bean paste and leeks.
The original
582kcalsame
11 gproteinsame
2 gfibresame
60minutessame

Hui guo rou, the Sichuan way.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork belly400 g, skin on, in one piece
Ginger4 slices
Waterfor simmering
Cooking oil (vegetable oil)2 tsp
Doubanjiang1½ tbsp chilli bean paste
Sweet bean sauce1 tbsp
Fermented black beans2 tsp, rinsed
Capsicum (green capsicum, green bell pepper)1 large green capsicum, in chunks
Spring onion (green onion, scallion)1 leek or 6 spring onions, in 4 cm lengths
Soy sauce1 tsp
Sugar½ tsp

Method

5 steps
  1. 1Simmer the pork whole with the ginger in water until a chopstick slides in.
  2. 2Cool, then chill for at least 30 minutes. Slice as thin as you can.
  3. 3Fry the slices in a little oil on medium high until they curl and the edges crisp.
  4. 4Push the pork aside. Fry the chilli bean paste, sweet bean sauce and black beans in the fat.
  5. 5Add capsicum and leek, toss on high heat, then soy and sugar. Serve hot.
Serve it like this

Serve on a warm plate with the curled pork and green peppers tumbled together, steamed rice alongside to catch the red oil.

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Make it a meal

What goes with Twice cooked pork: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Yunnan pineapple rice60 min
On the side Smashed cucumber salad15 min
On the side Egg drop soup15 min
To drink Sweet lassi10 min
Something sweet Tang yuan45 min
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