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Sichuan twice cooked pork features tender belly slices stir-fried with spicy bean paste and peppers. A bold, protein-rich family dish with authentic Sichuan heat.
Place pork belly in a pot of cold water and bring to a gentle simmer over medium heat; skim off foam, and simmer for 50 minutes until just tender but not falling apart.
Transfer pork belly to a plate and let cool to room temperature; slice into 1/8-inch thick slices to ensure even texture during stir-frying.
Heat 1 tbsp vegetable oil in a wok over medium-high heat until shimmering, then add the pork slices and stir-fry for 3–4 minutes until lightly browned and some fat is rendered.
Add sliced ginger and garlic; continue stir-frying on medium-high until fragrant, then add doubanjiang and fry for 1–2 minutes until oil turns red and aromatic.
Add sliced leeks and bell peppers; stir-fry for another 2 minutes, then season with soy sauce, Shaoxing wine, and sugar. Toss well and cook until vegetables are just tender-crisp. Serve immediately.
