Ingredients with Measurements:
- 1 lb pork belly, sliced
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp Sichuan peppercorns
- 3 garlic cloves, minced
- 2 green onions, sliced
- 1 tbsp fermented black beans, rinsed and mashed
- 1 tbsp chili bean paste
- 1 tbsp sugar
- 1 tbsp vinegar
- 1/2 cup chicken broth
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a large pot of boiling water, blanch the pork belly slices for 5 minutes. Drain and pat dry.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the pork belly slices and stir-fry for 5 minutes, until browned.
3. Add the soy sauce and Shaoxing wine to the wok and stir-fry for another minute.
4. In a small bowl, mix together the cornstarch and water. Add the mixture to the wok and stir-fry for another minute, until the sauce thickens.
5. Remove the pork belly slices from the wok and set aside.
6. In the same wok, add the Sichuan peppercorns and stir-fry for 30 seconds, until fragrant.
7. Add the garlic, green onions, fermented black beans, and chili bean paste to the wok and stir-fry for 1 minute.
8. Add the sugar, vinegar, and chicken broth to the wok and stir-fry for another minute.
9. Return the pork belly slices to the wok and stir-fry for 2-3 minutes, until heated through and coated in the garlic sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Shaoxing wine can be substituted with dry sherry.
- Fermented black beans can be substituted with black bean sauce.
- Chili bean paste can be substituted with hot sauce or sriracha.
Variations:
- Add sliced bell peppers, carrots, or mushrooms for extra vegetables.
- Substitute the pork with chicken or beef.
- Add chopped peanuts or sesame seeds for extra crunch.
Tips and tricks:
- Make sure to pat the pork belly slices dry before stir-frying to prevent splattering.
- Use a slotted spoon to remove the pork belly slices from the wok to prevent excess oil in the sauce.
- Adjust the amount of chili bean paste to your desired level of spiciness.
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 the pork belly slices on a bed of steamed rice or noodles.
- Garnish with sliced green onions and chopped peanuts.
Pairings:
- Serve with steamed vegetables or a side salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, mix together more cornstarch and water and add it to the wok.
Food safety advice:
- Make sure to cook the pork belly slices to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
- Twice cooked pork is a traditional Sichuan dish that originated in China.
Flavor profiles:
- Savory, spicy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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