Twice-cooked Pork (Huí Guō Ròu回锅肉literally means "meat returned to pot") is a mouth-watering Chinese delicacy. As the name implies, the meat is boiled once before being stir-fried. It is a Sichuan-style Chinese dish. This recipe shows you how to cook it.
Wash the pork belly clean.
Place pork belly in a large pot with enough cold water to cover. Add ginger slices and cooking wine into the pot. Bring to boil and simmer for 30 minutes.
Move the pork belly out of the pot and let it cool. Then place it in the refrigerator for 2-3 hours. This is to let it easy to slice. Once the pork is chilled, slice it into slices.
Prepare the side dish, also cut them well for latter use.
Heat a pot over high heat and add the oil. Then add the sliced pork belly. Stir-fry until the pork has started to crisp around the edges.
Add the fermented soya beans and Sichuan chili paste (doubanjiang) to fry. Then add sauce, scallions, ginger and minced garlic to fry together.
Add side dish - green pepper and onion to fry.
Finally, add some sugar and stir-fry evenly. They, you can take it out of the pot.