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Twice Cooked Pork

Twice Cooked Pork

Hui guo rou - Sichuan pork belly boiled first, then sliced thin and stir-fried until crisp-edged with leeks and chili bean paste.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main
Cuisine: Chinese
Keyword: Pork, Sichuan, Stir-Fry
Servings: 4 servings
Calories: 398kcal

Ingredients

  • 500 g pork belly in one piece
  • 1 thumb fresh ginger sliced
  • 2 star anise
  • 2 tbsp avocado oil
  • 2 tbsp doubanjiang fermented chili bean paste
  • 1 tbsp soy sauce
  • 1 tsp allulose or preferred keto sweetener
  • 2 leeks sliced diagonally
  • 1 red bell pepper sliced
  • 2 cloves garlic minced

Instructions

  • Place the pork belly in a pot with ginger and star anise, cover with water, and simmer 25-30 minutes until just cooked through but still firm. Drain and let cool, then slice thinly.
  • Heat avocado oil in a wok over high heat. Add the pork slices and stir-fry until the edges curl and crisp slightly, 4-5 minutes.
  • Push the pork to one side. Add doubanjiang and garlic to the empty space, stir-fry 30 seconds until fragrant.
  • Toss everything together, then add soy sauce and allulose.
  • Add leeks and bell pepper, stir-fry 2-3 minutes until just tender but still with some bite.

Notes

Chef's Tip: Boiling the pork belly first and letting it cool before slicing makes it much easier to get thin, even slices that crisp properly in the wok. Keto Swaps: none needed beyond the allulose swap for sugar - this dish is naturally low-carb as written.

Nutrition

Calories: 398kcal | Protein: 20g | Fat: 32g | Fiber: 1g
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