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TWICE COOKED PORK is a Sichuan dish flavored with spicy chili bean paste, stir fried with vegetables and served over white rice.
A dish from the Sichuan province of China, twice cooked pork is literally pork that has been cooked twice. I’ve had this dish many times at different Chinese takeout restaurants throughout the years.
However, it is not until I had the version at Shan Xi Magic Kitchen in San Diego that I truly understood what authentic twice cooked pork was. Authentic twice cooked pork is always made with pork belly.
Simmered in water flavored with aromatics such as ginger and star anise, and then seared in hot oil with vegetables and sauce, this spicy pork is typically served over white rice.
Related Recipe: Kung Pao Chicken
Cooking the pork twice tenderizes the pork belly. To save some time, I typically try to boil the pork the day before so it is ready when I am. Just be sure to bring it back to room temperature before stir frying or you will have trouble keeping your pan hot.
First, we simmer the pork in water with a piece of ginger, star anise and sea salt for about 30-45 minutes. Drain the pork and set aside to cool. I typically do this step the night before to save some time.
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Once your pork is cooled, it’s time to cook it for the second time. Heat the pork lard (or any high smoke point fat) in a wok pan over medium-high heat until it is almost smoking.
Add the pork belly and quickly stir fry until browned and slightly crisp, about 2-3 minutes. Remove with a slotted spoon.
Reduce to heat to medium low and add the bean paste. Saute until fragrant, about 1 minute.
Add the garlic, ginger, leeks and chilies and stir fry about 30 seconds. Then add the pork and cook for one minute.
Add the mirin, soy sauce, sherry, brown sugar and cook until leeks become slightly wilted. Serve with white rice to counteract the heat.
Related Recipes: Spicy Szechuan Green Beans
If you want more spice, add some additional spicy bean paste.
Related Recipe: Basic Fried Rice
Did you make this recipe? Leave me a comment and let me know what you think 🙂
- 1 lbs. pork belly cut into 1 inch pieces
- 1 " piece fresh ginger
- 1 whole star anise
- 1 tsp. sea salt
- 2 tbsp. pork fat or other high smoke point fat (Epic Animal Oil, Pork Lard, 11 Ounce)
- 1 1/2 tbsp. spicy bean paste Sichuan Pixian Boad Bean Paste with Chili Oil - 17.6 oz (500g | Hong You Dou Ban)
- 1 tbsp. light soy sauce Soy Sauce Pearl River Bridge Superior Light ,16.9-Ounce Plastic Bottles
- 1 tbsp. sherry
- 1 tsp. Mirin Kikkoman - Aji-Mirin (Sweet Cooking Rice Wine 17 Oz.)
- 2 cloves garlic minced
- 1/2 tsp. grated ginger
- 1/2 tsp. brown sugar
- 1 leek chopped
- 2 Serrano chilies chopped
- Simmer the pork in water with a piece of ginger, star anise and sea salt for about 30-45 minutes. The pork is done when it can be pierced with a fork with little effort.
- Drain the pork and set aside to cool.
- Heat the pork lard (or high smoke cooking fat of your choice - I also like duck fat) in a wok pan over medium-high heat until it is almost smoking.
- Reduce to heat to medium low and add the bean paste. Saute until fragrant, about 1 minute.
- Add the garlic, ginger and chilies and stir fry about 30 seconds.
- Add pork and leeks and cook for 1 minute.
- Add the mirin, soy sauce, sherry, brown sugar and cook until leeks become slightly wilted.
- Serve with white rice.