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The name “twice-cooked pork belly” (回鍋肉) comes from the traditional cooking method used in this famous Sichuan dish. As the name suggests, the pork is cooked twice:

Simmering

The pork belly is first simmered until tender. This helps to cook the pork through, making it easier to slice and giving it a softer texture.

Stir-frying

After simmering, the pork belly is sliced thin and stir-fried with flavourful ingredients like chilli bean sauce, garlic, spring onion and sweet peppers. This is where the pork gets its signature crispy edges and rich, spicy coating.

The two-step process helps achieve a tender yet slightly crispy texture, while allowing the flavours from the spicy and savoury seasonings to deeply penetrate the pork while it’s stir-fried.

Chilli bean sauce

Chilli bean sauce (豆瓣醬) is a staple in Sichuan cooking, but you can use it in tons of other dishes. If you’re a fan of bold, spicy flavours, then this sauce is about to become your new secret ingredient.

Chilli bean sauce is made from fermented broad beans, soybeans, and chilli peppers, and it adds a delicious mix of heat, salt, and umami to anything you cook. Toss a spoonful into your stir-fried veggies, noodles, or meat to instantly elevate everything with that signature heat and umami.

Sichuan Peppercorn Oil

Sichuan peppercorn oil is your shortcut to that signature mala sensation – an addictive, tingly, numbing effect that Sichuan peppercorns are known for. Unlike regular chilli heat, this oil gives your tongue a buzz while adding a fresh, citrusy flavour with hints of lemon and flowers. It’s perfect for when you want the numbing spice without biting into whole peppercorns.

Plus, it’s incredibly easy to use! You can drizzle Sichuan peppercorn oil over stir-fries, noodles, dumplings, or even soups to instantly transform them into proper Sichuan dishes.

Ingredients

Serves 3-4

500g pork belly slices
2 spring onion, cut into lengthwise strips
2-3 cabbage leaves, cut into small chunks
2 cloves garlic, minced
1½ teaspoons chilli bean sauce
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
½ teaspoon sugar
A few drops of Sichuan peppercorn oil, optional

Method

1. Add pork belly to a pan of cold water and heat over medium high heat for 15 minutes.
2. In a small bowl, combine chilli bean sauce, Sichuan peppercorn oil if using, dark soy sauce, light soy sauce and sugar.
3. Cut into thin slices and put aside.
4. Cook cabbage in a pan of boiling water for 2 minutes. Drain and squeeze water out of cabbage. This is important as any excess water in the cabbage will make the stir fry watery.
5. In a wok, cook belly slices on high heat until a lot of fat is released and the belly slices are golden and slightly dried. Drain excess oil and put aside.
6. In the same wok, fry garlic for a minute, add spring onion and cabbage, fry until softened.
7. Add in pork belly and the chilli bean sauce mixture. Stir fry on high heat until all tossed well. 

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Janice xx