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Twice-cooked pork rice

Preparation time

Production time

Servings

10min

10min

1-2

Heat

protein

Dietary fiber

GI value

320 kcal

12.8g

2.1g

<50

Efficacy

A classic Sichuan combination: fragrant but not greasy pork belly, rich sauce, and perfect for mixing with rice.

process

1. Place the pork belly in a pot of cold water and boil until just cooked through. Let it cool and then slice it.

2. Sauté the sliced meat in a hot wok until the oil is rendered, then add ginger slices and fermented bean paste and stir-fry until fragrant;

3. Add green bell peppers and garlic sprouts, stir-fry, season with light soy sauce, and then place on top of rice.

  • 150g of pork belly

  • 1 green bell pepper

  • 2 garlic sprouts

  • 15g of broad bean paste

  • 200g of cooked rice

  • 5ml of light soy sauce

  • 3 slices of ginger

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