Chinese Twice-Cooked Pork Belly with Spicy Bean Paste

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sliced pork belly is first boiled, then stir-fried with spicy fermented bean paste and vegetables for a richly flavored dish with layers of texture. This Chinese-inspired pork recipe, ready in about 40 minutes, pairs pork belly, water, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Chinese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 pound of sliced pork belly into a pot with 4 cups of water. Bring to a boil over high heat, then reduce to medium and simmer for 20 minutes until the pork is cooked but still firm. Drain and set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a wok over medium-high heat until shimmering. Add 1 tablespoon finely minced ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
  3. Step 3: Stir in 2 tablespoons Sichuan broad bean chili paste and cook for 1 minute, releasing its aroma.
  4. Step 4: Add the boiled pork belly slices, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon sugar. Stir-fry for 5 minutes until the pork edges start to crisp and the sauce thickens.
  5. Step 5: Toss in 3 scallions cut into 2-inch lengths and 1 julienned green bell pepper. Stir-fry for another 2 minutes until vegetables are tender-crisp.
  6. Step 6: Remove from heat and serve immediately with steamed rice.

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