Sichuan Twice-Cooked Pork with Green Garlic, Doubanjiang, and Douchi

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Begin by simmering the pork belly in a pot of boiling water for about 30 minutes, or until tender. After cooking, remove the pork and let it cool, then slice into thin pieces.

Ingredients quick view

1 pound pork belly

3 tablespoons Doubanjiang (Sichuan chili bean paste)

2 tablespoons Douchi (fermented black beans)

4 cloves green garlic, chopped

1 tablespoon vegetable oil

1 teaspoon soy sauce

1 teaspoon sugar

Salt to taste

Pepper to taste

Tips quick view

Use fresh green garlic for the best flavor.

Adjust the amount of Doubanjiang according to your spice preference.

Ensure the pork is sliced thinly for even cooking.

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