Twice Cooked Pork (Chinese Spicy Pork Stir Fry)

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Twice cooked pork is made with tender pieces of rich pork belly stir fried with vegetables in a spicy, savory sauce of chilies, soy sauce and Chinese rice wine. Served with steamed rice, this pork dish is filled with so much spice and flavor!

This recipe was originally published in April 2017. It has been updated for content and photos. For a good laugh, scroll down below the recipe card and check out the old photo!

Twice Cooked Pork=heavenly mouthgasm. For real though, this double cooked pork is incredible. The pork is melt-in-your-mouth tender on the inside, with a delicious crust on the outside.

The flavors of the sauce are spicy and savory, with just a hint of sweet to round it out. Sliced peppers and green onions are the perfect complement to the rich, fatty pork. 

What is Twice Cooked Pork?

Twice cooked pork, also called double cooked pork, is the process of simmering pork (usually pork belly) in a flavorful liquid, then slicing and stir frying it with seasonings and vegetables.

Why This Recipe Works

1. Pork belly is used for it’s high fat content and tender meat;
2. The pork belly is simmered in aromatics to add amazing flavor to the meat;
3. A spicy sauce of broad bean and black bean paste is used to add flavor to the stir fried pork;
4. Sliced green chilies and green onions add a fresh quality to offset the richness of the pork.

If you’re a pork belly fan, definitely head over and try this Japanese Braised Pork Belly (Kakuni) OR these Pork Belly Tacos.

How to Make Twice Cooked Pork

Add the pork belly to a large pot and cover with water – the water should be 2″ above the top of the pork belly. Add the star anise, ginger and sea salt. Bring to a boil and simmer for 30 minutes.

Remove from heat and drain. Let the pork belly cook then cut in thin slices (see photo below).

Heat the cooking oil in a wok over high heat until it is lightly smoking. Add the pork belly (in 2-3 separate batches to avoid crowding) and quickly stir fry until browned and slightly crisp, about 2-3 minutes. Remove with a slotted spoon and set aside.

Reduce the heat to medium high and add the broad bean and black bean sauce. Saute until fragrant, about 1 minute. Be careful breathing it in because the frying chilies can really cause some discomfort when breathing it in.

Add the garlic, ginger, and chilies and stir fry about 30 seconds. Add the soy sauce, Chinese wine and brown sugar and mix together.

Then add the pork and green onions and cook for one minute.

Remove from heat and serve over steamed white rice.

Expert Tips

1. Simmer the pork the day before to save time. Be sure to cut the pork AFTER it has been simmered, not before. 
2. Stir fry the pork belly in batches to avoid crowding. When the pan gets crowded, the meat will steam instead of fry and won’t get that crisp, caramelized texture we want.
3. You can add a sliced red pepper, bell pepper, broccoli, etc. if you’d like more vegetables in this dish. You can also serve it with this Bok Choy recipe on the side if you’d prefer your veggies separate.
4. Use whole pork belly when simmering – otherwise, the pork will over cook and fall apart. Slice it after it has been cooked.
5. Pork butt (shoulder) can be used in place of pork belly, but the results will not be quite as melt-in-your-mouth as the pork belly.
6. Any pepper can be used as a substitute for the Anaheim chilies. 

Frequently Asked Questions

1. What kind of pork is used for twice cooked pork? A fatty cut of pork is the best to use for twice cooked pork. I typically use pork belly, but a fatty pork shoulder/butt can be used in a pinch. 
2. Why is pork cooked twice? First boiling the pork helps to reduce it’s greasiness when later stir frying it. It also helps to tenderize the lean part of the pork so it melts in your mouth after cooking it the second time.

Favorite Chinese Recipes

• Spicy Sichuan Green Beans;
• Salt and Pepper Chicken;
• Braised Chicken Feet;
• Try this Sichuan Beef from the Woks of Life OR;
• This Szechuan Tofu and Vegetables from Feasting at Home;
• Mongolian Beef;
• Browse ALL the Chinese Recipes!

Did you make this Twice Cooked Pork recipe? Rate the recipe and leave me a comment to let me know what you think!

Twice Cooked Pork

Twice Cooked Pork is made with pork belly first boiled then stir fried with vegetables in a spicy, savory sauce of chilies, soy sauce & Chinese wine.

5 from 20 votes

Print Rate

Course: Main Course

Cuisine: Chinese

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Servings: 4 servings

Calories: 687kcal

Author: Danielle Wolter

Ingredients

• 1.5 pounds pork belly1.5 pounds pork belly
• 1 (1 inch) piece fresh ginger1 (1 inch) piece fresh ginger
• 1 whole star anise1 whole star anise
• 1 teaspoon sea salt1 teaspoon sea salt
• 2 tablespoon cooking oil2 tablespoon cooking oil
• 1 1/2 tablespoon broad bean paste1 1/2 tablespoon broad bean paste
• 1 teaspoon black bean sauce1 teaspoon black bean sauce
• 1 tablespoon soy sauce1 tablespoon soy sauce
• 1 tablespoon Chinese cooking wine (shaoxing wine)1 tablespoon Chinese cooking wine (shaoxing wine)
• 2 cloves garlic sliced2 cloves garlic sliced
• 1/2 teaspoon ginger paste1/2 teaspoon ginger paste
• 1 1/2 teaspoon brown sugar1 1/2 teaspoon brown sugar
• 1 cup chopped green onions1 cup chopped green onions
• 1 Anaheim chili sliced1 Anaheim chili sliced

Instructions

• Simmer the pork in water with a piece of ginger, star anise and sea salt for about 30 minutes. 
• Drain the pork and set aside to cool. Slice into thin pieces (see photos in post above).
• Heat the cooking oil in a wok over medium-high heat until it is starts to smoke. 
• Add the sliced pork in 2-3 batches and fry until the edges are golden brown. Remove and set aside.
• Reduce the heat to medium high and add the broad bean and black bean sauce.  Saute until fragrant, about 1 minute. 
• Add the garlic, ginger and chilies and stir fry about 30 seconds. 
• Add the soy sauce, Chinese wine, brown sugar and stir together. 
• Add pork and green onions and toss to combine.
• Remove from heat and serve with white rice.

Expert Tips:

1. Simmer the pork the day before to save time. Be sure to cut the pork AFTER it has been simmered, not before. 
2. Stir fry the pork belly in batches to avoid crowding. When the pan gets crowded, the meat will steam instead of fry and won't get that crisp, caramelized texture we want.
3. You can add a sliced red pepper, bell pepper, broccoli, etc. if you'd like more vegetables in this dish. You can also serve it with this Bok Choy recipe on the side if you'd prefer your veggies separate.
4. Use whole pork belly when simmering - otherwise, the pork will over cook and fall apart. Slice it after it has been cooked.
5. Pork butt (shoulder) can be used in place of pork belly, but the results will not be quite as melt-in-your-mouth as the pork belly;
6. Any pepper can be used as a substitute for the Anaheim chilies. 

Nutrition

Serving: 0.5cup | Calories: 687kcal | Carbohydrates: 7g | Protein: 11g | Fat: 67g | Saturated Fat: 24g | Cholesterol: 88mg | Sodium: 736mg | Potassium: 270mg | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 4.4mg | Calcium: 22mg | Iron: 1.2mg

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Check out this old photo!

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