Twice Cooked Pork
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sichuan classic of crispy seared pork belly coated in a spicy bean paste sauce with ginger and garlic. Complex, numbing heat balanced with savory depth. Served as a quick stir-fry that takes about 45 minutes total.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound pork belly ((450g, you HAVE to use pork belly, or it's not twice cooked pork))
- 2 slices ginger
- 2 tablespoons oil ((divided))
- 1 1/2 tablespoons spicy broad bean paste
- 2 cloves garlic ((sliced))
- 2 long hot green peppers ((seeds removed and cut into 1 1/2 inch pieces))
- 1 medium leek ((split lengthwise, washed thoroughly, and cut in 2-inch pieces))
- 1 tablespoon shaoxing wine
- 1 teaspoon soy sauce
- 1/4 teaspoon sugar
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 172mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 30mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 172MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.