pork with green pepper

Twice-Cooked Pork with Green Peppers: A Culinary Guide

Twice-cooked pork, a beloved Sichuan dish, combines savory flavors with tender textures, with green peppers adding a crisp, peppery contrast. Here’s a concise guide to mastering it.

First, prepare the ingredients: 300g pork belly (boiled until tender then sliced thin), 2-3 green peppers (sliced into arcs), 2 cloves garlic (minced), 1 tbsp fermented bean paste, 1 tbsp soy sauce, 1 tsp sugar, and 2 tbsp cooking oil.

Start by stir-frying the pork: Heat oil in a wok over medium-high heat, add the sliced pork, and cook until crispy at the edges. Remove and set aside. In the same wok, sauté garlic and fermented bean paste until fragrant. Toss in green peppers, stir-frying for 1–2 minutes until slightly softened.

Return the pork to the wok, add soy sauce and sugar, and toss everything together for another minute. Ensure the pork is coated evenly and the peppers retain a slight crunch. Adjust seasoning to taste—some prefer a dash of chili oil for extra heat.

Serve hot with steamed rice. The dish balances the richness of pork with the freshness of green peppers, creating a harmonious, satisfying meal. Enjoy this classic homemade delight!