Sichuan Doubanjiang Pork Belly Stir-fry
99 Ranch MarketSichuan Doubanjiang Pork Belly Stir-fry
Ingredients
For the Pork Belly
- 1 1/2 pounds pork belly, skin on, sliced 1/4-inch thick
- 1 tablespoon Shaoxing wine
- 2 slices ginger
- 2 scallions, white parts, smashed
For the Stir-fry
- 2 tablespoons vegetable oil
- 2 tablespoons Sichuan Pixian doubanjiang
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 8 dried red chilies, stems removed, cut into 1-inch pieces (adjust to taste)
- 1/2 teaspoon Sichuan peppercorns
- 1 leek, white and light green parts, sliced diagonally 1/2-inch thick
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1/2 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon Shaoxing wine
- 2 scallions, green parts, sliced diagonally for garnish
Instructions
- 1
Prepare the pork belly: Place the sliced pork belly in a pot with 1 tablespoon Shaoxing wine, 2 slices of ginger, and 2 smashed scallion whites. Add enough cold water to cover the pork. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, or until the pork is tender but still firm enough to slice easily. Skim off any foam that rises to the surface.
⏱️ 15 min
- 2
Drain the pork belly and let it cool slightly. Once cool enough to handle, slice the pork belly into thin, bite-sized pieces, about 1/8-inch thick. Set aside.
⏱️ 5 min
- 3
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the sliced pork belly and stir-fry until the edges are slightly crispy and some of the fat has rendered, about 3-5 minutes. Remove the pork belly from the wok and set aside, leaving the rendered fat in the wok.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the remaining 1 tablespoon of vegetable oil to the wok if needed. Add the Sichuan Pixian doubanjiang and stir-fry for 1-2 minutes until fragrant and the oil turns red. Be careful not to burn it.
⏱️ 2 min
- 5
Add the minced garlic, minced ginger, dried red chilies, and Sichuan peppercorns to the wok. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the sliced leek, green bell pepper, and red bell pepper to the wok. Increase heat to medium-high and stir-fry for 2-3 minutes until the vegetables are crisp-tender.
⏱️ 3 min
- 7
Return the cooked pork belly to the wok. Add the dark soy sauce, light soy sauce, sugar, and 1 tablespoon Shaoxing wine. Toss everything together to coat evenly and continue to stir-fry for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 8
Garnish with sliced green scallions and serve immediately with steamed jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
99 Ranch MarketSichuan Doubanjiang Pork Belly Stir-fry
Ingredients
For the Pork Belly
- 1 1/2 pounds pork belly, skin on, sliced 1/4-inch thick
- 1 tablespoon Shaoxing wine
- 2 slices ginger
- 2 scallions, white parts, smashed
For the Stir-fry
- 2 tablespoons vegetable oil
- 2 tablespoons Sichuan Pixian doubanjiang
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 8 dried red chilies, stems removed, cut into 1-inch pieces (adjust to taste)
- 1/2 teaspoon Sichuan peppercorns
- 1 leek, white and light green parts, sliced diagonally 1/2-inch thick
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1/2 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon Shaoxing wine
- 2 scallions, green parts, sliced diagonally for garnish
Instructions
- 1
Prepare the pork belly: Place the sliced pork belly in a pot with 1 tablespoon Shaoxing wine, 2 slices of ginger, and 2 smashed scallion whites. Add enough cold water to cover the pork. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, or until the pork is tender but still firm enough to slice easily. Skim off any foam that rises to the surface.
⏱️ 15 min - 2
Drain the pork belly and let it cool slightly. Once cool enough to handle, slice the pork belly into thin, bite-sized pieces, about 1/8-inch thick. Set aside.
⏱️ 5 min - 3
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the sliced pork belly and stir-fry until the edges are slightly crispy and some of the fat has rendered, about 3-5 minutes. Remove the pork belly from the wok and set aside, leaving the rendered fat in the wok.
⏱️ 5 min - 4
Reduce the heat to medium. Add the remaining 1 tablespoon of vegetable oil to the wok if needed. Add the Sichuan Pixian doubanjiang and stir-fry for 1-2 minutes until fragrant and the oil turns red. Be careful not to burn it.
⏱️ 2 min - 5
Add the minced garlic, minced ginger, dried red chilies, and Sichuan peppercorns to the wok. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 6
Add the sliced leek, green bell pepper, and red bell pepper to the wok. Increase heat to medium-high and stir-fry for 2-3 minutes until the vegetables are crisp-tender.
⏱️ 3 min - 7
Return the cooked pork belly to the wok. Add the dark soy sauce, light soy sauce, sugar, and 1 tablespoon Shaoxing wine. Toss everything together to coat evenly and continue to stir-fry for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 8
Garnish with sliced green scallions and serve immediately with steamed jasmine rice.
⏱️ 1 min