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Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat the wok, hold 450g pork belly by the lean part, press the pork skin firmly against the hot wok until charred, then scrub clean with a steel scrubber.
local_fire_departmentHigh heatWatch out
Hold the pork firmly to avoid burning your fingers.
Add cold water to a pot, put in the seared pork, 20g scallion, 20g ginger, 3g Sichuan peppercorns, and 30cc cooking wine. Bring to a boil in cold water then simmer on low heat for 30 minutes.
local_fire_departmentLow heat for 30 minutesWatch out
Turn to low heat once boiling, otherwise high heat will overcook and mush the pork skin.
Curl your fingers inward when using a chef's knife to cut meat and vegetables to avoid cuts.
Core and slice 100g green bell peppers, cut 2 pieces green garlic into segments, cut 1/2 onion into wedges, and slice the boiled pork for later use.
Watch out
Keep the knife steady when slicing meat, and ensure uniform thickness, otherwise it will cook unevenly.
Hot oil splatters easily, operate carefully when adding green peppers.
Heat oil in the wok, blanch 100g green bell pepper slices in hot oil briefly, then scoop out for later use.
local_fire_departmentHigh heatWatch out
Blanch green peppers quickly, otherwise they will lose their crisp texture.
Heat oil in the wok, stir-fry the sliced pork until fat renders, add 5g fermented black beans, stir briefly until fragrant, then remove and set aside.
local_fire_departmentMedium heatWatch out
Stir-fry pork until slightly curled and oil renders out, otherwise the texture will be too greasy.
Leave base oil in the wok, add 20g garlic slices and 40g ginger slices to stir-fry until fragrant, then add 25g pickled chili peppers, and finally add 1/2 onion chunks and stir well.
local_fire_departmentMedium heatWatch out
Stir-fry ginger, garlic, and pickled chilis until fragrant without burning them, otherwise it will taste bitter.
Return the stir-fried pork slices to the wok, add 20g broad bean paste and stir-fry until colored, then successively add 25g sweet bean sauce, 2g sugar, 15cc soy sauce, and 20cc cooking wine, stirring well.
local_fire_departmentMedium-low heatWatch out
Stir-fry the bean paste evenly until red oil comes out, otherwise the flavor won't be rich enough.
Add 2 pieces of sliced green garlic and stir-fry until tender-crisp, then add the blanched green bell peppers and 20cc fragrant vinegar, stir-fry quickly over high heat until well combined, then remove from heat.
local_fire_departmentHigh heatWatch out
Add vinegar at the end and stir-fry quickly on high heat, otherwise the sour flavor will evaporate.
Transfer the cooked twice-cooked pork onto a white rectangular ceramic plate and serve.
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