Sichuan Twice-Cooked Pork with Green Garlic, Doubanjiang, and Douchi
Sichuan Twice-Cooked Pork is a savory and spicy dish that combines tender pork belly with aromatic green garlic and a punchy combination of Doubanjiang and Douchi. This traditional Chinese recipe is perfect for spice lovers and those looking to explore robust flavors from Sichuan cuisine.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
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.
- 2
In a large skillet, heat the vegetable oil over medium heat. Add the sliced pork belly and sauté until it starts to get crispy, about 5 minutes.
- 3
Stir in the Doubanjiang and mix well, ensuring the pork is well coated with the spicy paste. Cook for an additional 2-3 minutes to deepen the flavors.
- 4
Add the chopped green garlic and Douchi to the skillet, stirring to combine all the ingredients. Cook for another 3-4 minutes until the green garlic is fragrant and tender.
- 5
Season with soy sauce, sugar, salt, and pepper to taste. Stir well and let cook for another minute before serving.
Cook notes
Tips
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.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of water if necessary.
- Do not freeze as the texture may change.
Substitutions
- Pork belly can be replaced with pork shoulder for a leaner option.
- Douchi can be substituted with black bean sauce if not available.
What to Serve With
- Steamed jasmine rice
- Stir-fried vegetables
- Chinese pickled cabbage
Common Mistakes
- Not simmering the pork belly long enough to achieve tenderness.
- Overcooking the green garlic, which can make it taste bitter.
- Using too much Doubanjiang can overwhelm the dish; start with less if unsure.
Recipe FAQ
What is Doubanjiang?
Doubanjiang is a spicy and savory Sichuan sauce made from fermented broad beans, soybeans, and chili peppers.
Can I use another type of pork?
While pork belly is traditional, you can also use pork shoulder as a substitute if desired.
What if I can't find Douchi?
You can substitute Douchi with black bean sauce for a similar flavor.
Kitchen tools
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Blender
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Saucepan
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Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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