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Twice-cooked pork with red and green peppers
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“Twice-cooked pork is a favourite Sichuanese supper dish, taking its name from the fact that the main ingredient is first boiled and then stir-fried in a wokful of spicy seasonings. It’s deliciously warming, with a gentle chilli heat and a touch of sweetness.”
400g pork belly
3 tbsp groundnut oil
1 x ½ red pepper, cut into 3cm dice
1 x ½ green pepper, cut into 3cm dice
1 tbsp chilli bean sauce
1 tbsp black bean sauce
1 x ¼ tsp dark soy sauce
1. Bring a large pan of water to the boil. Add the pork, return to the boil and simmer gently for 8-10 minutes until just cooked through (pierce the meat with a skewer to make sure the juices run clear). Remove the meat and allow it to cool a bit, then place in the fridge for 3-4 hours or overnight to cool completely and dry out. Then cut it into bite-sized pieces.
2. Heat 1 tbsp groundnut oil in a wok over a high heat. Stir-fry the peppers for 2-3 minutes, until just starting to char. Remove and set aside.
3. Heat 1 tbsp groundnut oil in a wok over a high heat. Stir-fry the peppers for 2-3 minutes, until just starting to char. Remove and set aside.
4. Tip the chilli bean sauce into the oil and stir for a minute as it reddens. Add the black bean sauce and stir-fry for 30 seconds, then add the pork, soy sauce and diced peppers. Turn the heat up high and stir-fry for a couple more minutes until everything is piping hot and smells wonderful. Serve immediately.
Typical values per serving:
This recipe was first published in January 2012.