Twice-Cooked Pork with Bell Peppers

Ingredients

• 1.5 lbs boneless pork belly, skin on
• 1 whole large red bell pepper
• 1 whole large yellow bell pepper
• 4 whole green onions
• 1 inch piece fresh ginger, unpeeled
• 4 whole garlic cloves
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons sweet bean paste (doubanjiang)
• 1 tablespoon chili garlic paste or sriracha
• ½ teaspoon light brown sugar
• 2 tablespoons vegetable oil
• 1 teaspoon Sichuan peppercorns, whole
• 2 whole dried red chilies
• ¼ teaspoon white pepper, ground
• 1 teaspoon salt
• 2 cups water

Instructions

1. 1

   Fill a large pot with 2 cups of water and bring to a boil over high heat. Carefully lay the 1.5-lb pork belly block, skin side up, into the boiling water — it will initially sink. Add 1 teaspoon of salt to the water. Once the water returns to a boil, reduce heat to medium-low and simmer gently for 25-30 minutes, until the pork is completely tender when pierced with a knife but still holds its shape. The skin should be soft and yielding, not hard.

2. 2

   While the pork cooks, prepare the peppers: slice the red bell pepper and yellow bell pepper in half lengthwise, remove the seeds and white ribs, then cut each half lengthwise into 1/4-inch-wide strips. Chop 4 green onions (white and light green parts separated from dark green tops) into 1-inch pieces. Peel and finely mince 4 garlic cloves. Grate the 1-inch piece of fresh ginger on a microplane into a small bowl.

3. 3

   In a small mixing bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice wine vinegar, 2 tablespoons sweet bean paste, 1 tablespoon chili garlic paste, and 0.5 teaspoon light brown sugar until the mixture is smooth and the bean paste is fully dissolved. Set aside.

4. 4

   When the pork is tender, remove it from the water with tongs and transfer to a cutting board. Let it cool for 5 minutes until you can handle it comfortably. Once cooled, slice the pork belly crosswise into 1/4-inch-thick slices — you should have roughly 20-24 pieces. Trim any excess fat if desired, but leave some attached for flavor and texture.

5. 5

   Set a 12-inch stainless steel skillet or wok over medium-high heat. When it's hot, add 2 tablespoons of vegetable oil. Once the oil shimmers (about 1 minute), arrange the pork slices in a single layer in the pan — work in batches if needed to avoid crowding. Sear for 2-3 minutes per side until the edges turn golden brown and crispy and the fat begins to render. Transfer the cooked pork to a clean plate.

6. 6

   In the same skillet with the pork fat still clinging to the bottom, add 1 teaspoon whole Sichuan peppercorns and 2 dried red chilies. Toast them over medium heat for 30 seconds, stirring constantly, until they become fragrant — you should smell warm, floral spice notes. Don't let them burn.

7. 7

   Add the minced garlic and grated ginger to the pan. Stir constantly for 15-20 seconds until the raw smell mellows and the kitchen fills with a warm, aromatic fragrance. This quick cooking step blooms the aromatics without burning them.

8. 8

   Add the white and light green parts of the chopped green onions to the pan, then stir in your prepared sauce mixture. Stir everything together for about 30 seconds until the mixture becomes fragrant and the bean paste fully dissolves. The sauce should bubble gently at the edges.

9. 9

   Add the bell pepper strips to the skillet. Stir constantly for 2-3 minutes, coating the peppers thoroughly with the sauce. The peppers should remain slightly crisp-tender — they'll soften but still have a gentle bite when you chew them. You want to maintain contrast between the tender, rendered pork and the slightly firm peppers.

10. 10

    Return the seared pork slices to the skillet and fold them into the pepper mixture gently, stirring for about 1 minute until everything is evenly coated with sauce and warmed through. Taste a bite and adjust seasoning: add a pinch more salt if needed, or a drizzle of soy sauce for deeper flavor.

11. 11

    Transfer to a serving platter and finish by sprinkling the reserved dark green parts of the green onions and 0.25 teaspoon ground white pepper on top. Serve immediately with steamed white rice or jasmine rice to soak up the glossy, spiced sauce.

Tools you’ll need

• large pot
• cutting board
• chef's knife
• microplane grater
• small mixing bowl
• whisk
• 12-inch stainless steel skillet or wok
• tongs
• wooden spoon
• serving platter
• instant-read thermometer (optional)

More recipes like this

• 

  Nam Tok Moo (Thai Pork Salad)

  20 min

• 

  Crispy Chicken and Waffles

  20 min

• 

  Creamy Seafood Chowder

  40 min

• 

  Apple Nachos with Caramel & Cream

  15 min