zoom Twice-cooked pork with red and green peppers

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    Twice-cooked pork with red and green peppers

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    Twice-cooked pork with red and green peppers

    “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.”

    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

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