Sichuan dishes were very popular in my parents restaurant but I never liked it until i took my friends to Red Chilli restaurant in Leeds that specialised in Beijing and Sichuan cuisine. At that point, I was hooked and since then I have continued making it for my friends and family.

Various recipes ask for belly pork or pork shoulder. To be honest, i just like the fattiness of the belly pork over the less fat alternative….fat equals flavour!.

Serves 2

150g dwarf beans, cut into pieces

2 Strips of belly pork, boiled and sliced.

1/2 red pepper, deseeded and sliced

1/2 onion, sliced

1 garlic chopped

1 tbsp oil

1 tbsp dry sherry

1 tbsp chilli bean paste

1 tsp soy sauce

Click here to the video link

img_1342Place pork belly in a large pot with enough cold water to cover.  Bring to boil and simmer for 20 minutes. If you are cooking a larger amount, cut the pork belly into sections around 15 cm long. Drain and set aside to cool down.

img_1347Heat the oil in wok (not too much, otherwise the dish might be over greasy). Add the garlic to perfume the oil and add the cooked pork belly for around 1-2 minutes.

img_1348Add the sliced onions until translucent and then add the peppers and dwarf beans and cook for a further 4 min.

img_1350Add the sherry and cook to remove the alcohol then add the chilli bean paste and continue cooking on a high heat. Add the soy sauce and combine well.

img_1356
Sichuan Twice cooked Pork with Peppers and Dwarf Beans.

Serve immediately with steamed rice