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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 or fried rice, this pork dish is filled with so much spice and flavor!
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.
Literally, it is "twice cooked." And it's typically pretty spicy as it originated in the Sichuan province (known for it's spicy, tongue numbing cuisine).
Why This Recipe Works
- Pork belly is used for it's high fat content and tender meat;
- The pork belly is simmered in aromatics to add amazing flavor to the meat;
- A spicy sauce of broad bean and black bean paste is used to add flavor to the stir fried pork;
- 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), Pork Belly Yakisoba OR these Pork Belly Tacos.
The Ingredients
Using the right ingredients here is key to getting that authentic flavor (even though this isn't a 100% authentic recipe). Don't worry about buying a whole bottle of something for this one recipe - we use all the ingredients many times on this site (just search for the ingredient use the search function).
When looking for pork belly, I try to find the leanest pork belly I can find. Obviously, you want fat on it, but you don't want the whole thing to be fat.
The Sichuan peppercorns used offer this delightful spicy, tongue numbing quality that is very common among many Sichuan style dishes. I find they bring out the other flavors in the dish also - I HIGHLY recommend using them.
The broad bean paste is a much needed staple if you're going to be regularly cooking Sichuan cuisine. It is SOOO amazing filled with this intensely spicy, salty umami flavor. It is delicious and you should definitely keep a jar in your fridge at all times.
The best broad bean paste is Pi Xian broad bean paste. It comes straight from an area called Pixian within the Sichuan province and is widely known as the best.
Black Bean Sauce is another important component of this dish. It a savory sauce made with fermented black beans, garlic soy and other seasonings - we use it to stir fry these braised chicken feet and it is awesome!
Shaoxing wine is a Chinese rice wine that's adds a delicious flavor to Chinese dishes. If you can't get your hands on it for some reason (most Asian markets carry it), substitute a dry sherry.
You'll also notice I use Anaheim peppers in this recipe - they are not traditional at all, I just love the flavor they add. Leeks or green onions are more often used so feel free to use those in place of the peppers. You can also use red pepper for some color.
Step By Step Instructions
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.
**Don't overcook as it will make slicing the pork belly much more difficult.
Remove from heat and drain. Let the pork belly cool 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.
Learn how to season a wok!
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 in your lungs.
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, fried rice, or coconut jasmine rice (we LOVE this stuff).
Expert Tips
- Simmer the pork the day before to save time. Be sure to cut the pork AFTER it has been simmered, not before.
- 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.
- 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.
- Use whole pork belly when simmering - otherwise, the pork will over cook and fall apart. Slice it after it has been cooked.
- 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.
- Any pepper can be used as a substitute for the Anaheim chilies.
Frequently Asked Questions
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.
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.
This recipe is not particularly healthy. Pork belly tends to have a lot of unhealthy fat. That said, eaten in moderation with lots of greens is not too unhealthy.
It's very similar in flavor to this Mapo tofu, and has similar qualities as these Sichuan green beans as well. The Sichuan peppercorns give the dish a slightly smoky, tongue numbing flavor. It's also got tons of umami from the broad bean paste and black bean sauce.
Make it a Whole Takeout Meal!
You can totally make this a full fledged takeout meal by adding some of these dishes to your repertoire:
- You'll for sure want to start with these air fryer potstickers and this wonton noodle soup - and even this Chinese BBQ pork;
- We mentioned the rice above already, but you'll want plenty of steamed and fried rice;
- This Shanghai chicken, kung pao chicken or kung pao calamari are amazing too - and keeping with that spicy flavor;
- And for those with more sensitive palates, this Mongolian beef and shrimp lo mein are packed with flavor but no spice.
- And then there is the famous salt and pepper chicken - we LOVE this chicken!
Did you make this recipe? Rate the recipe and leave me a comment to let me know what you think!
Twice Cooked Pork
Ingredients
- 1.5 pounds pork belly
- 1 (1 inch) piece fresh ginger
- 1 whole star anise
- 1 teaspoon sea salt
- 2 tablespoon cooking oil
- 1 ½ tablespoon broad bean paste
- 1 teaspoon black bean sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine (shaoxing wine)
- 2 cloves garlic sliced
- ½ teaspoon ginger paste
- 1 ½ teaspoon brown sugar
- 1 cup chopped green onions
- 1 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:
- Simmer the pork the day before to save time. Be sure to cut the pork AFTER it has been simmered, not before.
- 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.
- 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.
- Use whole pork belly when simmering - otherwise, the pork will over cook and fall apart. Slice it after it has been cooked.
- 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;
- Any pepper can be used as a substitute for the Anaheim chilies.
Nutrition
