Easy Chinese Twice Cooked Pork Recipe
The origins of Twice Cooked Pork trace back to ancient Chinese sacrificial traditions. In Sichuan, pork for ancestor worship was simmered without salt as a sign of respect. After the ceremony, the meat was reheated and stir-fried for the family to enjoy. Over time, this preparation evolved into the dish we know today. Its name reflects the cooking method—first simmering the pork, then stir-frying it to perfection.
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Easy Chinese Twice Cooked Pork Recipe
The origins of Twice Cooked Pork trace back to ancient Chinese sacrificial traditions. In Sichuan, pork for ancestor worship was simmered without salt as a sign of respect. After the ceremony, the meat was reheated and stir-fried for the family to enjoy. Over time, this preparation evolved into the dish we know today. Its name reflects the cooking method—first simmering the pork, then stir-frying it to perfection.
Ingredients
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- 2 liters / 8⅓ cups water
- 454g / 1 pound skin-on pork belly or pork butt
- 9g / about 3 slices ginger
- 30g / about 2 scallions
- 2g / ½ Tbsp whole Sichuan peppercorn
- 28g / 2 Tbsps Chinese cooking wine
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- 100g / about 4 garlic sprouts
- 15g / about 5 cloves garlic, sliced thinly
- 8g / about ½ inch ginger, sliced thinly
- 60g / about 2 green chili peppers
- 60g / about 2 red chili peppers
- 24g / 1.5 Tbsps Sichuan dou ban jiang
- 5.3g / 1 tsp sweet flour sauce
- 2.8g / 1 tsp fermented black beans
- 16.6g / 1 Tbsp soy sauce
- 21g / 1.5 Tbsps Chinese cooking wine
Directions
Add water, the pork belly, ginger slices, scallions, Sichuan peppercorns, and Chinese cooking wine to a pot, and then bring to a boil. Switch the heat to low and simmer for 25 minutes.
Cut the red and green chili peppers into small triangles and set them aside. Here are some garlic and ginger slices.
- Remove the pork belly from the pot, rinse it under running water, and wipe off the moisture with paper towels. Cut the pork belly into ⅛-inch thick slices.
- Heat the wok over medium heat and add the pork slices. Stir for 3 minutes or until a few tablespoons of fat is rendered from the pork. You can take some pork fat out of the wok so the dish is not too greasy.
- Add the garlic, ginger slices, red and green chili peppers, the white parts of the garlic sprouts, fermented black beans, sweet flour sauce, and Sichuan dou ban jiang. Stir over medium heat for a few minutes.
- Season the dish with soy sauce and Chinese cooking wine. Mix until well combined.
- Add the green part of the garlic sprouts and toss well. Serve with white rice.
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