Twice-Cooked Pork

    2 hours 50 min

    This is a simple, succulent Sichuan dish that is packed full of flavour. Marinated pork belly is steamed, then stir-fried and tossed in a delicious spicy sauce.

    1 person made this

    Makes: 3 - 4 servings

    • 500g skin-on, boneless pork belly
    • 2 teaspoons rice wine
    • 2 teaspoons soy sauce
    • 2 tablespoons sweet bean paste
    • 1 tablespoon chilli bean paste
    • 2 teaspoons sugar or to taste
    • 1 tablespoon rice wine
    • 2 tablespoons cooking oil
    • 2 green chilli peppers, chopped
    • 3 spring onions, cut into 2cm lengths
    • 1 tablespoon cooking oil
    • chicken stock granules to taste

    Prep:20min  ›  Cook:30min  ›  Extra time:2hr marinating  ›  Ready in:2hr50min 

    1. Rub the pork belly with 2 teaspoons rice wine and 2 teaspoons soy sauce. Let sit for 2 hours.
    2. Place the pork belly steak on a heat-safe dish and put the dish on a steamer tray. Steam for at least 20 minutes.
    3. Meanwhile, combine the sweet bean paste and chilli bean paste in a small bowl. Add the sugar and 1 tablespoon rice wine. Mix well to form a sauce, set aside.
    4. When the pork has cooked, let cool. Cut the pork belly into thin slices.
    5. Heat a wok over medium heat, pour in 2 tablespoon cooking oil. Add the pork and stir-fry for a few minutes until light brown in colour. Set the pork aside and reserve the oil in the wok.
    6. Heat the reserved oil in the wok and stir-fry the chillies and spring onions for 1 minute. Remove and set aside.
    7. Heat 1 tablespoon oil in the same wok until hot. Pour in the sauce and stir-fry until fragrant. Add the pork back into the wok and stir until the pork is evenly coated with the sauce.
    8. Add the chillies and spring onions and toss. Season with chicken stock granules and serve.


    Rice wine, sweet bean paste and chilli bean paste can be purchased in Chinese/Oriental speciality shops or online.

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