Name: Twice-Cooked Pork Belly (回锅肉)
Yield: Serves 2
Cuisine: Chinese
Ingredients: 3 green onions, white part only, chopped; ¼ teaspoon soy sauce; 2 green onions, trimmed and cut into 1½-inch (4 cm) segments; 1½-inch (4 cm) piece fresh ginger, peeled and sliced; 2 tablespoons Shaoxing cooking wine; 1 teaspoon sweet flour sauce; 20 Sichuan peppercorns; 3 stalks green garlic or ½ leek (for leek, use only the white section, diagonally sliced into 1-inch/2.5 cm segments and broken apart); 2 garlic cloves, peeled and sliced; ½ teaspoon sugar; 10 ounces (280 g) pork belly; 1-inch (2.5 cm) piece fresh ginger, peeled and sliced; 1 teaspoon fermented black soybeans (douchi); 2 teaspoons Pixian bean sauce; 1 tablespoon vegetable oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

I would apologize for including such a common dish in this book, but honestly, how could I not? Twice-cooked pork belly is a classic, common in most parts of China (although I believe it originated in Sichuan). It’s one of those go-to dishes on every table, and once you try it you’ll understand why it’s such a crowd-pleaser.

The point here is to solidify the flavor. Cook it once with seasoning to infuse the pork with ginger, green onions, and peppercorns. Cook it again with two type