Twice Cooked Pork in Szechuan Style


Twice Cooked Pork in Szechuan Style

  • 15 minutes
  • 15 minutes
  • 4 serves


  1. 300g Omega 3 Pork Belly
  2. 1 thumb-sized ginger, sliced
  3. 1 red onion
  4. 1 bunch of spring onions
  5. 1 tsp Szechuan pepper
  6. 15 dried chili fruits
  7. 1 tsp cooking oil
  8. 1 tsp salt
  9. 1 tsp sugar
  10. 2 tbs of rice wine
  11. 1 tbs of light soy sauce
  12. 2 cloves of garlic, sliced
  13. 2 tbs of chili bean paste
  14. a few drops of sesame oil
  15. white pepper (to taste)


  1. Soak Omega 3 Pork Bellyin a large pot with enough cold water to cover the meat. Add spring onion, red onion, ginger, half of the sugar, half of the salt and some pepper into the pot. Bring to boil and simmer for 15 minutes. Set aside to cool down.
  2. Chop spring onions into 3-cm long sections, including the green part. Cut the red onion into 1-cm sized pieces.
  3. Slice the belly into a thickness of your choice. Thicker slices (0.3-0.4 cm) will make the meat more tender, whereas thin slices (0.1-0.2 cm) will make the meat chewier.
  4. Take a wok or frying pan and heat it with cooking oil. Add red onion, dried chilies and chili bean paste into the wok.
  5. Add the belly slices and give it a good stir before adding in the Szechuan pepper. Then, add salt, sugar and a dash of pepper. Stir-fry slowly for 1-2 minutes.
  6. Add the garlic and spring onions, and then pour wine and soy sauce into the mixture. Stir-fry it for another minute before topping it with a dew drops of sesame oil.



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