How to Make Twice Cooked Pork

    The taste is spicy and fragrant, not greasy at all, making for a very delicious dish.

    Main ingredients

    Pork belly 200 grams Green pepper 2 pieces Onion Half a piece

    Side ingredients

    Doubanjiang from Pixian Doubanjiang (Sichuan fermented broad bean and chili paste) 1 tablespoon Maltose sugar A small spoon Spring onion Qingzhuang Ginger Garlic in appropriate amount Cooking method for Twice Cooked Pork

    1. Prepare the ingredients.

    2. Cut the green pepper into pieces, slice the onion, and chop the spring onions, ginger, and garlic finely.3. In a pot, add water, add sliced ginger, and cook the washed pork belly for about 15 minutes.

    4. The cooked pork belly can be pierced with a fork; remove it from the heat when done.

    5. After cooking, wash the pork belly to cool it down, then cut it into thin slices, as thin as possible.

    6. In a wok, add oil and stir-fry the chopped spring onions, ginger, and garlic until fragrant.

    7. Add the meat slices and stir-fry them.

    8. Stir-fry until the meat slices curl up and release their fat, then remove the meat slices from the pan.

    9. Leave some oil in the wok, add 2 tablespoons of Doubanjiang and stir-fry until it turns red and fragrant.

    10. Add the meat slices and stir-fry them.

    11. Add the onion and continue to stir-fry.

    12. Finally, add the green pepper and stir-fry.

    13. Stir-fry until the green peppers soften; then add 1 small spoon of maltose sugar.

    14. Stir-fry evenly before serving in a plate.

    Cooking tips

    The meat slices must be cut very thin and stir-fried to release their fat, ensuring they are fatty but not greasy.

    Cooking Tip

    The meat slices should be thinly sliced to release the fat when stir-fried, ensuring they are tender and not greasy.