Twice-Cooked Pork
Tender boiled pork belly finished in a wok with sweet bean paste, aromatics, and jalapeños for a classic Sichuan dish. Ready in under an hour with bold, savory-sweet flavor.
- Total time
- 55 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1.5 lb pork belly, skin-on
- 2 tbsp ginger, sliced thin
- 4 whole scallions, cut into 1-inch pieces
- 3 tbsp sweet bean paste (doubanjiang)
- 1.5 tbsp soy sauce
- 2 whole jalapeño peppers, sliced thin
- 1 tbsp vegetable oil
Instructions
- 1
Cut pork belly into 2-inch chunks. Place in a pot with cold water and bring to a boil.
- 2
Add ginger slices and half the scallions. Reduce heat and simmer 35 minutes until pork is fork-tender.
- 3
Drain pork and pat dry with paper towels. Let cool 5 minutes until you can handle it easily.
- 4
Slice cooled pork into thin pieces, about 1/8 inch thick, keeping the skin attached.
- 5
Heat oil in a 12-inch skillet over medium-high until it shimmers and just starts to smoke.
- 6
Add pork slices and cook without stirring 2 minutes until the edges and skin turn golden and crispy.
- 7
Push pork to the side. Add bean paste and soy sauce to the center; stir to combine, 30 seconds.
- 8
Toss pork with the sauce until coated. Add jalapeños and remaining scallions; stir 1 minute.
- 9
Transfer to a serving plate. The meat should look glossy and the skin edges should still be crispy.
Tools you’ll need
- 12-inch skillet or wok
- large pot
- sharp knife
- cutting board
- wooden spoon or wok spatula
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