Ginger-BBQ Double-Cooked Pork & Peppers - Kraft Recipes Top
Comida Kraft
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Ginger-BBQ Double-Cooked Pork & Peppers

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Total Time

4 servings

A double-cooked boneless pork shoulder gets spicy Sichuan-style flavor with smashed gingerroot, rice cooking wine and BBQ sauce.

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What You Need

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Make It

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  • Place meat in medium saucepan. Add enough water to cover meat by 1 inch; bring to boil. Skim foam from surface. Add onions, ginger and rice wine; cover. Simmer on medium-low heat 1 hour or until meat is tender. Remove from heat; let stand 10 min.
  • Transfer meat to cutting board; discard broth or reserve for another use. Cut meat into thin slices, then cut into 1-inch pieces.
  • Heat oil in large skillet on high heat. Add meat; cook and stir 2 min. Add peppers, chiles and garlic; cook and stir 2 min. Stir in barbecue sauce and water; cook and stir 15 sec. or until heated through.

Special Equipment Needed

Please use alcohol responsibly.

Serving Suggestion

Serve with hot cooked rice.

How to Use Reserved Broth

Cool broth, then refrigerate up to 2 days or freeze up to 1 month. Use to make your favorite soup, such as won ton soup.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 280
Total fat 13g
Saturated fat 4.5g
Cholesterol 75mg
Sodium 320mg
Carbohydrate 16g
Dietary fiber 2g
Sugars 11g
Protein 23g
% Daily Value
Vitamin A 15 %DV
Vitamin C 45 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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