Hot Dishes
Twice-Cooked Pork with Green Pepper
timer
15 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This mouthwatering stir-fried pork belly with green peppers is a classic Sichuan dish bursting with rich, savory flavors. Tender pork belly is first boiled with ginger to remove any gaminess, then sliced and stir-fried to render its delicious fat, creating the perfect crispy-yet-juicy texture. Fragrant garlic and ginger infuse the dish with aromatic depth, while vibrant green peppers add a fresh, slightly spicy crunch. The star ingredient—Pixian bean paste—brings a bold, umami-packed kick that elevates every bite. Simple yet packed with layers of flavor, this recipe delivers restaurant-quality results at home. Perfect served over steamed rice, it’s a hearty, satisfying meal that highlights the magic of Sichuan cooking. Quick to prepare and irresistibly delicious, this dish is sure to become a weeknight favorite!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- pork belly 200g (raw)
- green pepper 1 medium (150g)
The aromatics
- pork fat 1 tbsp
- ginger 1 small piece (10g)
- garlic 2 cloves (5g)
The sauce & seasonings
- Pixian bean paste 1 tbsp
menu_book Directions
1
Step 1
First, boil the pork belly in water until it is 80% cooked, and you can add a few slices of ginger to the water.
2
Step 2
Cut the cooked pork into slices and stir-fry them over low heat to bring out the fat, then set aside.
3
Step 3
Leave some oil in the wok, add ginger and garlic to stir-fry until fragrant, then add the green pepper and stir-fry for a while, finally add the pork and a proper amount of Pixian bean paste, and stir-fry until done.
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