Double Cooked Pork with Green Capsicums

    35 minutes

    This is a famous home-style dish from Szechuan province. The pork-belly steak is boiled, sliced and then stir-fried with sweet flour paste, chilli paste and green capsicums. Although the dish is made from pork belly, it is not greasy because the fat is fried out. It goes well with steamed rice.

    5 people made this

    Serves: 3 

    • 300g pork belly steak
    • 1cm fresh ginger, grated
    • 5 Szechuan peppercorns
    • 2½ tablespoons vegetable oil
    • 200g green capsicums, washed and seeded
    • 1½ tablespoons Szechuan Pixian chilli bean paste (or any chilli paste)
    • 1 tablespoon sweet flour paste
    • a good pinch salt
    • a good pinch sugar

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Put the pork belly steak, ginger, Szechuan peppercorns and water into a pot. Cook on medium high for 15 minutes (until the meat is medium well done). Take the meat out and cool down, and then thinly slice.
    2. Finely chop the Szechuan Pixian chilli bean paste. Cut green capsicums into triangles approximately the same size as the pork slices.
    3. Place the wok on medium heat. Put in a little oil, then add the capsicums and a little salt. Stir fry until the capsicums start to become soft. Transfer them to the plate.
    4. In the same wok, heat the cooking oil, add pork slices, and stir fry until they begin to shrink. Stir in Pixian chilli bean paste, then add sweet flour paste and sugar. Stir fry.
    5. Finally, return the capsicums and stir-fry for a couple more minutes until the aroma is released. Plate and serve.

    Take care

    Keep an eye out for hot oil accidentally splashing from the wok during cooking.

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