Twice Cooked Pork (回锅肉)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pork belly tossed in a rich, spicy, savory sauce with scallion and chili pepper. A classic Chinese dish that's restaurant-quality yet easy enough for weeknight cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb uncut pork belly
- 1 thumb ginger (, sliced)
- 1 tablespoon vegetable oil
- 2 cloves garlic (, sliced)
- 1 1/2 tablespoons Doubanjiang
- 1/2 teaspoon ground Sichuan peppercorn
- 1 tablespoon Shaoxing wine
- 1 teaspoon light soy sauce
- 2 teaspoons sugar
- 1 long hot pepper (, sliced (or other chili pepper you prefer) (*Footnote 1))
- 4 scallions (, cut into 2” (5 cm) pieces)
At a glance
PER SERVING · TIME 50M
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
- 40m
- Sodium
- 225mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 21mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.