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Pork belly simmered until tender, then sliced thin and stir-fried with doubanjiang until slightly crisp at the edges.
Tips for the best sichuan twice cooked pork
- Cooling the pork belly before slicing makes it far easier to cut thinly and evenly.
- Frying the pork slices until the edges curl is what gives the dish its name, do not rush this step.
Frequently asked questions
What is doubanjiang?
A salty, savoury fermented broad bean and chilli paste, central to Sichuan cooking. See our guide to doubanjiang for more.
Can I use a different cut of pork?
Belly gives the best texture and fat content, but pork shoulder works as a leaner alternative.
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- Doubanjiang. The fermented paste this dish is built on.
