Twice Cooked Pork: Chinese Takeout Dishes

TWICE COOKED PORK is a Sichuan dish flavored with spicy chili bean paste, stir fried with vegetables and served over white rice.
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 687kcal
Author Danielle Wolter



  • 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.


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