Twice-Cooked Chilli Pork

Twice-Cooked Chilli Pork


7 people made this

About this recipe: This is a popular Sichuan dish, which goes perfectly with steamed rice. Pork belly is boiled, sliced and then stir-fried with sweet bean paste, chilli bean paste and green peppers.


Makes: 3 - 4 servings

  • 300g skin-on, boneless pork belly
  • 1 (2cm) piece fresh ginger, lightly smashed
  • 1/4 teaspoon Sichuan peppercorns
  • 2 1/2 tablespoons vegetable oil
  • 200g green pepper, seeded and chopped into 2cm pieces
  • 1 1/2 tablespoons chilli bean paste (toban djan)
  • 2 teaspoons sweet bean paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 pinch salt
  • 1/2 teaspoon vegetable oil

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Place pork belly into a large pot and cover with water. Add ginger and Sichuan peppercorns.
  2. Remove the pork from the pot and cool to room temperature. Cut the pork into thin slices.
  3. Add the chilli bean paste, sweet bean paste and sugar; stir thoroughly.
  4. Cover and cook for at least 15 minutes over medium heat or until the pork is medium-well.
  5. Heat 1/2 teaspoon oil in a wok over medium heat. Stir-fry the green pepper with 1 pinch salt until they begin to turn soft. Set aside.
  6. In the same wok, heat the 2 1/2 tablespoons oil until hot. Stir-fry the pork until they begin to shrink.
  7. Toss in the green peppers and stir-fry for a couple of minutes until the aroma is released. Plate and serve.


Sichuan peppercorns, chilli bean paste and sweet bean paste can found in Chinese/Oriental speciality shops or online.

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It seems one step is missing; between #1 - 15 May 2012

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