Sichuan Twice-Cooked Pork recipe - ingredients, nutrition and when to eat it
Twice-cooked pork is a Sichuan dish made by stir-frying boiled pork with cabbage and scallions in a spicy sauce made with doubanjiang and Sichuan peppercorns.
Twice-cooked pork is a Sichuan dish made by stir-frying boiled pork with cabbage and scallions in a spicy sauce made with doubanjiang and Sichuan peppercorns. The savory pork and crisp vegetables pair with a salty, peppery sauce, making it a great side dish with rice or a satisfying dinner.
Chinese · 35 minutes to cook
Tips: After boiling the pork, chill it in the refrigerator for a little while to make it easier to slice thinly.
Tips: Add the cabbage near the end and avoid stir-frying it for too long to keep it crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pork Belly — 120 g
- Cabbage — 1 handful
- Scallions — 0.5 pc
- Doubanjiang — 1 Tbsp
- Fermented Black Beans (Douchi) — 1 tsp
- Garlic — 2 pc
- Ginger — 1 piece
- Sichuan Peppercorns — 0.3 tsp
- Cooking Oil — 1 tsp
- Sugar — 0.5 tsp