Twice-Cooked Pork

Name: Twice-Cooked Pork
Cuisine: Sichuan Chinese
Ingredients: 500g pork belly; 2 tbsp doubanjiang (fermented chili bean paste); 3 cloves garlic; 1 inch piece ginger; 1 stalk leek; 1 tbsp soy sauce; 2 tbsp cooking oil; 1 tbsp rice wine

Twice-Cooked Pork is a signature Sichuan dish featuring pork belly that is first simmered, then stir-fried with spicy bean paste, garlic, and leeks. Known for its rich, savory, and slightly spicy flavor profile, it exemplifies Sichuan cuisine's balance of heat and aroma.

8 ingredients

spicysavoryumamiaromatic

Culinary DNA Preview

Sichuan Chinese80%

Indigenous20%

Ingredients

pork belly
500g
doubanjiang (fermented chili bean paste)
2 tbsp
garlic
3 cloves
ginger
1 inch piece
leek
1 stalk
soy sauce
1 tbsp
cooking oil
2 tbsp
rice wine
1 tbsp

Method

Steps not available

Origin Story

Originating from Sichuan province, this dish reflects the region's tradition of maximizing flavor through multiple cooking stages, a technique developed to intensify taste and texture.

Culinary DNA

Ingredient ancestry breakdown

Sichuan Chinese80%

ingredients+techniques

Indigenous20%

ingredient_origin

Techniques

simmering stir-frying slicing

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