Pork with Green Pepper
This dish is a classic Sichuan-style double-cooked pork, known for its vibrant red color, tender yet slightly chewy texture, and rich umami-savory flavor with mild spiciness and sweetness. It’s ideal for family dinners or festive gatherings where bold, aromatic flavors are appreciated. The meat slices curl into a “lamp nest” shape during stir-frying, delivering a satisfying mouthfeel that balances fat and freshness.
味: Savory, slightly spicy, sweet-umami balanced, with aromatic depth from fermented pastes and fresh green pepper contrast合計時間: 约45 minutes (including prep and cooking)人数: 1おすすめの人: Adults who enjoy bold flavors, Sichuan cuisine lovers, family meals; not recommended for low-fat or low-sodium diets予算: ¥35–¥55 (depending on pork price and regional ingredient availability)
材料
- 500g pork hind leg (two-knife meat)
- 200g green bell peppers (sliced)
- 30g fermented broad bean paste (doubanjiang)
- 15g sweet flour paste (tianmianjiang)
- 20g garlic sprouts (cut into 3cm pieces)
- 3 cloves garlic (minced)
- 1 thumb-sized ginger (julienned)
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp cooking oil
- 1 tsp Sichuan peppercorn oil (optional)
栄養
Calories约680 kcal per serving (for 4 servings)
Protein约42g (from pork and garlic sprouts)
Fat约48g (mostly from pork fat and cooking oil; ~18g saturated)
Carbohydrates约12g (mainly from sweet flour paste and peppers)
VitaminsRich in B1, B6, and vitamin C (from green peppers and garlic sprouts)
MineralsGood source of iron, zinc, and selenium (from pork)
コツ
- Use two-knife meat (a mix of lean and fat layers) for optimal texture—avoid overly lean cuts.
- Do not overcook the pork during boiling; it should be firm enough to hold shape when slicing.
- Stir-fry on high heat with quick motions to preserve the crispness of peppers and prevent greasiness.
- Adjust doubanjiang quantity based on spice tolerance; start with 20g and increase gradually.
手順
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