Sichuan Twice-cooked Pork

Ingredients

• 1 lb pork belly
• 1 medium green bell pepper
• 2 whole red chili peppers
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 3 cloves garlic
• 1 tbsp vegetable oil
• ½ tsp salt

Instructions

1. 1

   Place the 1 lb pork belly in a pot, cover with water, and bring to a boil. Reduce heat and simmer until just cooked through, about 20 minutes. Drain and let cool slightly.

2. 2

   Slice the cooled pork into thin strips, about 1/8 inch thick. Cut the 1 green bell pepper into bite-sized pieces and slice the 2 red chili peppers thinly.

3. 3

   Heat the 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the pork strips and stir-fry until they start to brown and crisp at the edges, about 3-4 minutes.

4. 4

   Add the 3 minced garlic cloves, 2 tbsp soy sauce, and 1 tbsp hoisin sauce. Stir-fry for 1 minute until the sauce coats the pork and becomes glossy.

5. 5

   Add the bell pepper and chili slices. Stir-fry for 2-3 minutes until the peppers are tender-crisp and the sauce is well distributed. Season with the 0.5 tsp salt, taste, and adjust if needed. Serve hot.

6. 6

   For extra authenticity, add a splash of Chinese black vinegar or a pinch of Sichuan peppercorns in step 4 if you have them.

Tools you’ll need

• pot
• wok or large skillet
• cutting board
• knife

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