Twice-Cooked Pork
Tender pork belly is simmered until just cooked through, then sliced and pan-fried with peppers and a savory-sweet soy glaze. A classic Sichuan dish that looks impressive but comes together in under 45 minutes.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb pork belly or shoulder, skin on if possible
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 3 whole garlic cloves, minced until smaller than a grain of rice
- 1 tablespoon fresh ginger, minced until smaller than a grain of rice
- 1 whole red bell pepper, cut into 1-inch squares
- 1 whole scallion, sliced crosswise into 1-inch pieces
Instructions
- 1
Place the pork belly in a large pot and cover it completely with cold water, about 8 cups total.
- 2
Set the heat to high and bring the water to a rolling boil — you'll see large bubbles breaking the surface.
- 3
Turn the heat down to medium-low so the water barely bubbles, just 1–2 small bubbles per second.
- 4
Simmer for 30 minutes, then poke the thickest part of the pork with a fork; the meat should be very tender and easily pierced.
- 5
Remove the pork to a cutting board and let it cool for 5 minutes until you can handle it without pain.
- 6
Slice the cooled pork crosswise into slices about 1/4-inch thick, cutting straight down through the meat and skin like slicing bread.
- 7
In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, and minced ginger until the honey dissolves.
- 8
Set a 12-inch skillet over medium-high heat and wait until it is very hot, about 2 minutes; you'll feel strong heat radiating from it.
- 9
Add 1 tablespoon of oil to the pan and swirl to coat it evenly; the oil should shimmer and slide when you tilt the pan.
- 10
Arrange the pork slices in a single layer on the skillet, skin-side down if present, without overlapping.
- 11
Cook without moving for 3–4 minutes until the surface turns golden brown and releases easily when you lift a corner with a spatula.
- 12
Flip each slice and cook the other side for 1–2 minutes until light golden, then transfer all pieces to a plate.
- 13
Return the skillet to medium-high heat and add the red bell pepper squares; cook, stirring once every 30 seconds, for 2 minutes until bright and slightly softened.
- 14
Pour the soy mixture into the pan and stir constantly for 30 seconds until the sauce smells fragrant and the peppers are coated.
- 15
Return the pork slices to the pan and toss gently with the peppers and sauce for 30 seconds until everything is heated through.
- 16
Transfer to a serving plate and scatter the sliced scallion over the top.
Tools you’ll need
- large pot
- cutting board
- chef's knife
- small bowl
- whisk
- 12-inch skillet
- rubber spatula
- serving plate
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