Sichuan-Style Twice-Cooked Pork recipe - ingredients, nutrition and when to eat it
Sichuan-style twice-cooked pork is a Chinese dish of boiled pork stir-fried with doubanjiang and vegetables, served with rice.
Sichuan-style twice-cooked pork is a Chinese dish of boiled pork stir-fried with doubanjiang and vegetables, served with rice. Savory, spicy seasoning pairs with rich pork and crisp cabbage. It makes a satisfying lunch or dinner side dish.
Chinese · 35 minutes to cook
Tips: Let the pork cool completely after boiling so it’s easier to slice thinly and evenly.
Tips: Doubanjiang can be quite salty, so add the soy sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Pork Belly — 120 g
- Cabbage — 100 g
- Doubanjiang — 1 Tbsp
- Scallion — 0.5 pc
- Garlic — 2 pc
- Ginger — 5 g
- Soy Sauce — 1 tsp
- Sugar — 0.5 tsp
- Cooking Oil — 1 tsp
- Sichuan Pepper — 0.3 tsp