Chinese Recipes

Twice-Cooked Pork with Peppers

Twice-Cooked Pork with Peppers is a classic Sichuan-style stir-fry featuring tender slices of pork belly, green and red peppers, and savory bean paste. The pork is first simmered until tender, then quickly stir-fried with aromatics and seasonings to create a rich, slightly spicy dish with a balance of savory and sweet flavors.

Total
20 minutes
Twice-Cooked Pork with Peppers finished dish
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Quick Recipe Summary

Cuisine
Chinese
Category
Chinese Recipes
Method
Stir-fry
Total Time
20 minutes
Difficulty
Easy
Main Ingredient
Pork Belly

Introduction

Twice-Cooked Pork with Peppers is a classic Sichuan-style stir-fry featuring tender slices of pork belly, green and red peppers, and savory bean paste. The pork is first simmered until tender, then quickly stir-fried with aromatics and seasonings to create a rich, slightly spicy dish with a balance of savory and sweet flavors.

This Twice-Cooked Pork with Peppers recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

  • Ready in about 20 minutes, so it can fit into a busy cooking day.
  • Beginner-friendly enough for cooks who are still building confidence in the kitchen.
  • Helpful for practicing timing, heat control, and the order of adding ingredients.
  • Shows a practical way to cook pork with clear preparation and cooking cues.
  • Gives the dish a clear savory and mildly spicy flavor profile without making the method feel complicated.

Ingredients

  • 500 grams Pork Belly
  • 1-2 Green Pepper
  • 1 Red Pepper
  • 1 tablespoon Doubanjiang (Chili Bean Paste)
  • 1 tablespoon Lao Gan Ma Chili Crisp
  • 1 teaspoon Sichuan Peppercorns
  • 1 tablespoon Cooking Wine
  • 2 stalks Scallions
  • 3 slices Ginger
  • 3 cloves Garlic
  • 1 teaspoon Dark Soy Sauce
  • 1 teaspoon Sugar
  • To taste Salt
  • As needed Cooking Oil

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Pork Belly

Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.

reen Pepper

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

Red Pepper

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

tablespoon Doubanjiang (Chili Bean Paste)

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

tablespoon Lao Gan Ma Chili Crisp

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

teaspoon Sichuan Peppercorns

Sichuan peppercorns bring citrusy fragrance and a gentle numbing quality common in Sichuan cooking.

Step-by-Step Instructions

  1. Step 1

    Place the pork belly in a pot of boiling water with Sichuan peppercorns, cooking wine, and a little salt. Simmer until the meat is fully cooked and a chopstick can easily pierce through it.

    Twice-Cooked Pork with Peppers step 1: Place the pork belly in a pot of boiling water with Sichuan peppercorns, cooking

  2. Step 2

    Allow the cooked pork belly to cool completely. Refrigerate for about 1 hour to firm up, then slice thinly. Cut the green and red peppers into pieces and finely chop the scallions, ginger, and garlic.

    Twice-Cooked Pork with Peppers step 2: Allow the cooked pork belly to cool completely. Refrigerate for about 1 hour to

  3. Step 3

    Heat a small amount of oil in a wok. Add the pork slices along with the scallions, ginger, and garlic. Stir-fry until fragrant and the pork begins to curl slightly.

    Twice-Cooked Pork with Peppers step 3: Heat a small amount of oil in a wok. Add the pork slices along with the scallion

  4. Step 4

    Add the chili bean paste and dark soy sauce. Stir-fry until the pork is evenly coated and the oil turns red.

    Twice-Cooked Pork with Peppers step 4: Add the chili bean paste and dark soy sauce. Stir-fry until the pork is evenly c

  5. Step 5

    Add the green and red peppers, then season with sugar and a small amount of MSG if desired. Stir-fry until the peppers are just tender.

    Twice-Cooked Pork with Peppers step 5: Add the green and red peppers, then season with sugar and a small amount of MSG

  6. Step 6

    Add a spoonful of Lao Gan Ma chili crisp just before serving.

    Twice-Cooked Pork with Peppers step 6: Add a spoonful of Lao Gan Ma chili crisp just before serving.

  7. Step 7

    Toss everything together until evenly combined, then transfer to a serving plate and serve hot.

    Twice-Cooked Pork with Peppers step 7: Toss everything together until evenly combined, then transfer to a serving plate

Cooking Tips

  • For the best texture, chill the cooked pork belly before slicing, as it becomes much easier to cut into thin, even slices. Season the pork sufficiently during boiling because the bean paste and chili crisp already add saltiness during stir-frying. A slightly higher amount of sugar helps balance the savory and spicy flavors.

Serving Suggestions

  • Serve it with steamed rice when you want a simple Chinese home-cooked meal.
  • Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
  • Keep rice or noodles ready before cooking because stir-fries are best served immediately.

Recipe Card

Twice-Cooked Pork with Peppers is a classic Sichuan-style stir-fry featuring tender slices of pork belly, green and red peppers, and savory bean paste. The pork is first simmered until tender, then quickly stir-fried with aromatics and seasonings to create a rich, slightly spicy dish with a balance of savory and sweet flavors.

Ingredients

  • 500 grams Pork Belly
  • 1-2 Green Pepper
  • 1 Red Pepper
  • 1 tablespoon Doubanjiang (Chili Bean Paste)
  • 1 tablespoon Lao Gan Ma Chili Crisp
  • 1 teaspoon Sichuan Peppercorns
  • 1 tablespoon Cooking Wine
  • 2 stalks Scallions
  • 3 slices Ginger
  • 3 cloves Garlic
  • 1 teaspoon Dark Soy Sauce
  • 1 teaspoon Sugar
  • To taste Salt
  • As needed Cooking Oil

Method

  1. Place the pork belly in a pot of boiling water with Sichuan peppercorns, cooking wine, and a little salt. Simmer until the meat is fully cooked and a chopstick can easily pierce through it.
  2. Allow the cooked pork belly to cool completely. Refrigerate for about 1 hour to firm up, then slice thinly. Cut the green and red peppers into pieces and finely chop the scallions, ginger, and garlic.
  3. Heat a small amount of oil in a wok. Add the pork slices along with the scallions, ginger, and garlic. Stir-fry until fragrant and the pork begins to curl slightly.
  4. Add the chili bean paste and dark soy sauce. Stir-fry until the pork is evenly coated and the oil turns red.
  5. Add the green and red peppers, then season with sugar and a small amount of MSG if desired. Stir-fry until the peppers are just tender.
  6. Add a spoonful of Lao Gan Ma chili crisp just before serving.
  7. Toss everything together until evenly combined, then transfer to a serving plate and serve hot.

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