The Woks of Life · by Bill★ 5.0 (13)
Sichuan Three Pepper Pork Belly Stir-fry
NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 19%
CARBS 8G6% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 56G88% OF CAL
18G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy chunks of pork belly woked with three types of peppers, creating a spicy and aromatic dish. Intensely flavored and satisfying, a traditional Sichuan favorite.
mainchinesestir frypork🍜 wokdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegetable oil
- 12 ounces pork belly ((sliced 1/2-inch thick))
- 4 long hot green peppers ((cut into 1-inch pieces, deseeded if desired, will be less spicy without seeds))
- 1 teaspoon minced ginger ((sliced to ⅛-inch thickness))
- 12 dried red chili peppers
- 5 cloves garlic ((sliced))
- 1 teaspoon Sichuan peppercorns ((either whole or crushed into a powder depending on your preferred spice-level))
- 2 tablespoons chili oil ((with chili flakes))
- ¾ teaspoon salt
- ¼ teaspoon sugar
- 1 tablespoon Shaoxing wine
- 1 scallion ((chopped))
At a glance
PER SERVING · TIME 30M
CAL 29%·PRO 19%
CARBS 8G6% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 56G88% OF CAL
18G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 493mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 493MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.