Twice-Cooked Pork with Leek & Capsicum

Preparation info
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By Neil Perry

Published 2008

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This is a truly delicious Sichuan-inspired dish. The pork belly is twice-cooked, rendering it melt-in-the-mouth tender. It’s one of my favourite Sichuan dishes and it can be enhanced by stir-frying some slices of firm tofu with the pork. If you want to try it with the tofu, just add it to the wok when you add the leeks.


  • 400 g (14 oz) piece of boneless pork belly
  • 1 leek, cut into julienne
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In a medium pot, boil enough water to cover the pork. Add the pork to the boiling water, reduce the heat and cook at a bare simmer for 30 minutes, or until the meat is tender. Drain, let it cool, and then cut it into very fine slices.

Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the pork in batches for just long enough to slightly c