Sichuan-Style Twice Cooked Pork

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READY IN: 45mins

INGREDIENTS

  • 1lbpork belly
  • 1teaspooncooking oil
  • 2stalksscallions
  • 5garlic cloves
  • 2 thumbs ginger
  • 8 -10 red szechuan peppercorns
  • 1 1⁄2 buncheschinese chives, cut into 3 inch pieces
  • 1sweet onion, cut up in large pieces
  • 6largered chili peppers (deseeded)
  • 6largegreen chili peppers (deseeded)
  • 1 1⁄2 tablespoons sichuan style broad bean sauce, Dou Ban Jiang non Sichuan style available
  • 3teaspoonsfermented black beans
  • 2teaspoonslight soy sauce
  • 1bunchscallion

    • NUTRITION INFO

    Serving Size: 1 (336) g

    Servings Per Recipe:4

    Calories: 687.6

    Calories from Fat 557 g 81 %

    Total Fat 61.9 g 95 %

    Saturated Fat 22.2 g 110 %

    Cholesterol 81.8 mg 27 %

    Sodium 225.7 mg 9 %

    Total Carbohydrate20.2 g 6 %

    Dietary Fiber 4 g 15 %

    Sugars 9.5 g 38 %

    Protein 15 g 30 %

    DIRECTIONS

  • Place the whole pork belly in a soup pot. Fill with water just enough to cover the whole pork. Turn on high heat and boil for 30 minutes with two stalks of scallions.
  • Transfer pork to dry and cool down. Cut into thick slices and set aside.
  • Cut open red and green peppers and remove the seeds. Slice them into strips.
  • Add oil into a hot wok. With medium high heat, stir fry pork belly for 2 minutes until lightly brown on both sides.
  • Remove pork belly from wok.
  • In the same wok with medium heat, fragrant ginger, garlic, scallions and sweet onion.
  • Add Dou Ban Jiang and fermented black beans and toss for 45 seconds.
  • Add pork belly and stir fry with the sauces to evenly coat.
  • Add red and green pepper strips. Toss for 1 minute.
  • Add Chinese chives and light soy sauce, cook for 1 minute. Toss to combine and remove from wok to prevent overcooking the Chinese chives.
  • Serve over steamed rice and enjoy.

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