Ingredients with Measurements:
- 1 lb pork belly, sliced thinly
- 1 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 cup sliced leeks
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced green bell pepper
- 1/4 cup soy sauce
- 1 tbsp sugar
- 1 tbsp Shaoxing wine
- 1/2 cup chicken stock
- 1 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over high heat.
2. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
3. Add the pork belly and stir-fry for 5-7 minutes until browned and crispy.
4. Remove the pork belly from the wok and set aside.
5. Add the garlic and ginger to the wok and stir-fry for 30 seconds.
6. Add the leeks, red bell pepper, and green bell pepper and stir-fry for 2-3 minutes until softened.
7. Add the soy sauce, sugar, Shaoxing wine, and chicken stock to the wok and bring to a simmer.
8. In a small bowl, mix the cornstarch and water together to make a slurry.
9. Add the slurry to the wok and stir until the sauce thickens.
10. Add the pork belly back to the wok and stir-fry for 1-2 minutes until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 27g
Carbohydrates: 10g
Protein: 17g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Leeks can be substituted with onions or scallions.
- Red and green bell peppers can be substituted with other vegetables such as carrots, celery, or mushrooms.
Variations:
- Add sliced chili peppers for extra heat.
- Use beef or chicken instead of pork.
- Add other spices such as star anise or cinnamon for a different flavor profile.
Tips and tricks:
- Slice the pork belly thinly for faster cooking and crispier texture.
- Use a non-stick wok or skillet to prevent sticking.
- Adjust the amount of Sichuan peppercorns to your liking.
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 stove until heated through.
Presentation ideas:
Serve on a bed of steamed rice or noodles.
Garnishes:
Garnish with sliced scallions or cilantro.
Pairings:
Serve with a side of stir-fried vegetables or a salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Green bean salad
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and stir-fry for a few more minutes.
- If the sauce is too thick, add more chicken stock or water.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Twice cooked pork is a traditional Sichuan dish that originated in the 16th century.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve as a main dish with rice or noodles.
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Region: Chinese