Ingredients with Measurements:
- 1 lb pork belly, sliced thinly
- 1 tbsp vegetable oil
- 1 tbsp fermented black beans, rinsed and mashed
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 1/2 cup chicken broth
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over high heat. Add the sliced pork belly and stir-fry until browned and crispy. Remove from the wok and set aside.
2. In the same wok, add the mashed black beans, garlic, and ginger. Stir-fry for 30 seconds.
3. Add the soy sauce, Shaoxing wine, sugar, and chicken broth. Stir to combine.
4. Add the sliced bell peppers and onion. Stir-fry for 2-3 minutes until the vegetables are tender.
5. Return the pork belly to the wok and stir to combine with the vegetables and sauce.
6. Add the sliced green onions and stir-fry for an additional minute.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 35g
- Carbohydrates: 16g
- Protein: 23g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef sirloin.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use different colored bell peppers for a more colorful dish.
- Substitute the black bean sauce with hoisin sauce for a sweeter flavor.
Tips and tricks:
- To make the pork belly extra crispy, pat it dry with paper towels before slicing and stir-frying.
- Rinse the black beans thoroughly to remove excess salt before mashing.
- Use a slotted spoon to remove excess oil from the wok before adding the vegetables and sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of steamed rice or noodles.
- Garnish with sliced green onions or cilantro.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and stir-fry for an additional minute.
- If the sauce is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the pork belly thoroughly to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Twice cooked pork is a traditional Sichuan dish that originated in the 16th century.
Flavor profiles:
- Salty, savory, and slightly sweet with a crispy texture from the pork belly.
Serving suggestions:
- Serve family-style in a large bowl or on individual plates.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese