Ingredients and methods of twice-cooked pork with green pepper

Twice-cooked pork is a traditional dish of Sichuan cuisine in China. It is also called boiled pork in western Sichuan. Every household in Sichuan can make it. Twice-cooked pork is characterized by its unique taste, bright red color, and fat but not greasy.

Green pepper twice-cooked pork ingredients

Ingredients for Spicy Twice-Cooked Pork: 2 pounds of pork belly;

Ingredients for spicy twice-cooked pork: 3 slices of ginger, 1 star anise, a little cooking wine, 1 green pepper, 1 teaspoon of sugar, 2 teaspoons of soy sauce, a little cooking wine, 2 drops of vinegar, 2 teaspoons of fermented black beans, 2:1:1 ratio of onion, ginger and garlic, and 3 teaspoons of fresh chili or Pixian bean paste (the reason for using fresh chili is that it does not need to be chopped, and Pixian bean paste should be chopped as finely as possible);

Green pepper twice-cooked pork steps/method

1. Add ginger slices, star anise and cooking wine to cold water and cook the meat until you can pierce the skin with chopsticks;

2. Wash and break the green pepper into pieces, let the meat cool and slice it as thinly as possible (tip: it will be much easier to slice if refrigerated);

3. Put the meat slices into the warm pan. Note that there is no oil in the pan, as the pork belly itself will produce a lot of oil. Turn the meat slowly over medium heat;

4. When the fat begins to release oil and changes color slightly, add the fermented black beans and stir-fry until fragrant. Add the ginger and garlic and stir-fry until golden.

5. Add the fresh chili petals, stir-fry until the red oil comes out, add cooking wine, soy sauce, and sugar and stir-fry until the red oil comes out;

6. Add the fresh chili petals, stir-fry until the red oil comes out, add cooking wine, soy sauce, and sugar and stir-fry until the red oil comes out;

7. Okay, a spicy twice-cooked pork is ready.

Precautions

For those who don’t like fatty meat, you can stir-fry the meat for a longer time. This way the meat will have a burnt aroma, which is also good.