Sichuan Chinese · China
Twice-Cooked Pork Belly with Steamed Bok Choy
A classic Sichuan dish featuring tender pork belly stir-fried with vegetables and aromatic spices.
45 minutes4 servings
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Ingredients
Method
- 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, and chili oil, toss with pork and bok choy.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.