Sichuan Twice-Cooked Pork with Fermented Black Beans
There’s a magic in the wok that transforms simple pork belly into something utterly addictive, and this twice-cooked technique is the heart of it. You first simmer the meat until tender, then slice it thin and stir-fry it until the edges crisp and curl, releasing all that rich, porky flavor. The real secret, though, is the fermented black beans—they bring a deep, funky savoriness that mingles with the heat of fresh chilies and the sweetness of leeks. Every bite is a dance of textures: crackling skin, juicy fat, and tender meat, all cloaked in a glossy, umami-packed sauce. It’s the kind of dish that makes you reach for another bowl of rice without thinking. Inspired by the bustling kitchens of Chengdu, this recipe is a celebration of bold, unapologetic flavor—a true taste of home.
Ingredients
- pork belly (skin on)400g
- fermented black beans (rinsed and roughly chopped)2 tbsp
- fresh red chilies (sliced diagonally)4
- garlic cloves (minced)4
- fresh ginger (sliced into thin coins)3 slices
- leeks or spring onions (white and light green parts, sliced into 2cm pieces)3
- soy sauce1.5 tbsp
- dark soy sauce (for colour)1 tsp
- sugar1 tsp
- Shaoxing wine (or dry sherry)1 tbsp
- vegetable oil2 tbsp
- white pepper1/2 tsp
- sesame oil1 tsp
Nutrition
Directions
- 1
Place the whole pork belly in a pot and cover with cold water. Add a few slices of ginger and a splash of Shaoxing wine. Bring to a boil, then reduce to a simmer and cook for 25 minutes, until the meat is just tender but not falling apart. Drain and let it cool completely—this is key for clean slicing.
- 2
Once the pork is cool, slice it into thin, bite-sized pieces, about 3mm thick. The skin should still be attached. Set aside.
- 3
Heat a wok over high heat until smoking. Add the vegetable oil and swirl to coat. Carefully add the pork slices in a single layer—don’t crowd the wok. Let them sear undisturbed for 1 minute, until the edges start to crisp and the fat renders. Toss and cook for another minute. The skin should be golden and bubbly.
- 4
Push the pork to the side of the wok. In the empty space, add the fermented black beans, minced garlic, and sliced chilies. Stir-fry for 30 seconds until fragrant, then toss everything together.
- 5
Add the leeks or spring onions, then pour in the soy sauce, dark soy sauce, sugar, and Shaoxing wine. Stir-fry vigorously for 1–2 minutes, until the leeks are wilted and the sauce coats the pork beautifully.
- 6
Finish with a sprinkle of white pepper and a drizzle of sesame oil. Toss once more, then transfer to a warm plate. Serve immediately with steamed jasmine rice.
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