Hello everyone! This time, the dish I want to share is a recipe for twice-cooked pork belly with a fragrant hint of leek and delicious flavor.

Ingredients

  • 300 grams pork belly
  • 3 stalks of leek (1 stalk should be added to the pork while boiling, and the remaining 2 stalks should be cut into 1-inch lengths)
  • 5 Sichuan peppercorns
  • 5 cloves garlic (thinly sliced)
  • 2 long chili peppers (seeds removed and thinly sliced)

  • 1 teaspoon cooking oil
  • 1 piece of ginger, about half an inch in diameter (thinly sliced)
  • 1 tablespoon chili paste
  • 2 teaspoons fermented soybean paste (doubanjiang)
  • 1 teaspoon light soy sauce

Step-by-step instructions

1. Put the pork belly into a pot and add water until the pork is fully submerged. Add 1 stalk of leek and the Sichuan peppercorns, then boil for about 30 minutes.

Once the time is up, take it out of the pot and let it cool.

2. Once the pork belly has cooled, slice it thinly.

3. Heat a pan and add 1 teaspoon of oil. Once the oil is hot, add the sliced pork belly and stir-fry for about 1-2 minutes.

Transfer the fried pork to a bowl, leaving the oil in the pan.

4. Next, add the ginger and garlic to the pan and stir-fry until fragrant. Add the chili paste and doubanjiang, then stir for about 30 seconds. After that, add the fried pork back in and stir-fry evenly.

5. Once done, add the thinly sliced chili peppers and stir-fry for another 30 seconds. Finally, add the leek and light soy sauce, then stir-fry until well combined.

Now you have a plate of delicious twice-cooked pork belly ready to enjoy.

Source: Chinasichuanfood.com