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Sichuan Twice Cooked Pork 回锅肉 - Bellygood # 1

Monday, July 9, 2012



I saw this dish demostrated on TV and it looked sooo tasty. I remembered some of the ingredients but forgot some.

Is there sweet bean paste sold here? I don't know what is that and hence skipped it.  I used hot bean paste because I want it to be hot. I also skipped the preserved black beans as not all recipes uses it.

I sliced the pork a bit too thick and so, it's a bit tough. Plus I think I overcooked it. But nonetheless, this dish went very well with lots of rice! Yummy :)




Sichuan Twice Cooked Pork 回锅肉
Recipe source: WendyinKK
Recipe referred: Dachai

400gm pork belly
½ tsp Sichuan peppercorn
1 inch ginger
1 stalk green onion (white parts only about 4 inches)
Enough water to cover pork

1 Tbsp oil
60gm Chinese leek (1 large stalk), or more
1 Chinese soup spoon hot bean paste (or 1 heaped Tbsp)
1 Chinese soup spoon sugar (or 1 heaped Tbsp)
½ Tbsp light soy sauce or more
½ Tbsp Shao Xing wine


1. In a small pot, place pork belly, Sichuan peppercorn, ginger, spring onion and enough water to cover the pork. Bring to a boil and lower to a simmer for about 10-15 minutes, depending on how thick your belly is.
2. Let the belly cool down totally and slice it as thin as you can. (You can place it into the freezer for 30 minutes, covered to prevent dehydration)
3. In a wok, heat it on high. Put in oil and fry pork belly slices until it start to curl up.
4. Put in bean paste and fry for a while.
5. Add in the rest of the seasonings and fry until fragrant and looks caramelized.
6. Add in leek and cook until the leeks wilt.
7. Dish up and serve.
Prep work


Cooking


16 lovely notes:

Sharon @ Feats of Feasts July 9, 2012 at 12:03 PM  

So this whole week is pork belly week or some other belly meats as well? BTW, my fav ingredient!!

Mel July 9, 2012 at 1:03 PM  

Aah..... this week will be my favourite week from you! Because I loves to eat pork belly!! This dish of yours really look so flavourful. I will cook this soon! Waiting anxiously for your next pork belly recipe..... delicious!!

Phong Hong July 9, 2012 at 1:56 PM  

Very nice, very nice! Anything porkie I love especially pork belly. I also like the hot bean paste very much.

Veronica @ Minty’sKitchen July 9, 2012 at 2:01 PM  

Your pork looks delicious. Must be a sensational dish. Loved the way you sliced the pork, so thin and beautiful.

Jes's Deli Corner July 9, 2012 at 2:10 PM  

Wow wow wow, my fav pork belly so thin must be crispy. I MUST try.

twiga July 9, 2012 at 3:29 PM  

this is nice!!

Fennie(FB fz)

Corlin,  July 9, 2012 at 3:39 PM  

Hurray I love pork belly ! N always cook it now got more
choices to cook :)

Shu Han July 9, 2012 at 5:38 PM  

I LOVE pork belly. I can have it slowly braised till meltingly soft, or roasted and crispy, any way really. It's so delicious! This is yet another great idea to make use of pork belly, and I really love dou ban jiang too!

Shu Han July 9, 2012 at 5:39 PM  

also, very excited for the rest of your bellygood week (:

lena July 9, 2012 at 10:15 PM  

no, never come across sweet bean paste here but if i do come across them , let you know. Belly good week..good for belly..haha

Echo's Kitchen -- A Taste of Memories July 9, 2012 at 11:24 PM  

I love this dish... never fail to order one whenever i go to local sichuan restaurant..

ICook4Fun July 10, 2012 at 8:19 AM  

We both getting porky this week :) This dish reminds me of 'hum yee far lum po'

Elin July 10, 2012 at 3:50 PM  

Wendy....drooling! I must try to cook this dish this weekend !!!! LOL!

choi yen July 11, 2012 at 3:38 PM  

Looks so inviting but quite oily, is it?

WendyinKK @ Table for 2..... or more July 11, 2012 at 4:23 PM  

Choi Yen,
some dishes are meant to be oily for best flavour.
Just like making sambal tumis.
The oil is not meant to be drunk, you can scoop it away after cooking if you want.

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