Name: Ginger and Soy Sichuan-Style Twice-Cooked Pork Belly
Total time: 42 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 500g pork belly; 200g bok choy; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp Sichuan peppercorns; 1 tbsp chili oil; 2 cloves garlic; 1 tsp ginger; 1 tbsp cornstarch; 1 cup chicken broth; 1 tsp grated ginger; 1 tbsp soy sauce

Ginger and Soy Sichuan-Style Twice-Cooked Pork Belly

A warm and salty flavor with fresh ginger and soy sauce.

42 minutes4 servings

Method

Before tossing with bok choy, stir ginger into the sauce. 1: Before tossing with bok choy, mix additional soy sauce into the sauce.
Cut pork belly into 1cm cubes and simmer in water until tender, about 30 minutes.
Steam bok choy for 5 minutes until crisp-tender.
Heat oil in wok, sauté garlic and ginger, add pork and stir-fry until golden.
Mix soy sauce, vinegar, Sichuan peppercorns, chili oil, and cornstarch in a bowl.
Add broth to the wok, bring to a simmer, and cook for 5 minutes.
Toss with bok choy and serve.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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