Name: Twice Cooked Pork
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Sichuan
Ingredients: 1 lb uncut pork belly; 1 thumb ginger, sliced; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 1/2 tablespoons Doubanjiang; 1/2 teaspoon ground Sichuan peppercorn; 1 tablespoon Shaoxing wine; 1 teaspoon light soy sauce; 2 teaspoons sugar; 1 long hot pepper, sliced; 4 green onions, cut into 2” pieces

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The aroma of sizzling pork belly fills the kitchen, its crisp edges promising a delightful crunch. When you take a bite, the savory essence of spices dances on your tongue, igniting a symphony of flavors. Twice Cooked Pork isn’t just a dish; it’s a celebration of rich textures and a perfect blend of heat and sweetness that wraps you in warmth. This dish always reminds me of Sunday dinners at my grandparents’ house, when laughter filled the air and every bite tasted like a loving memory. Whether it’s a crisp autumn evening or a busy weeknight, this Twice Cooked Pork will elevate any occasion. So, gather your ingredients and let’s create something special!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Twice Cooked Pork
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Twice Cooked Pork

Why You’ll Love This Recipe

Simple & Quick: In just 40 minutes, you can whip this up for a weeknight meal or impress guests at your next gathering.
Irresistible Flavor: The balance of spicy Doubanjiang and aromatic garlic enriches the tender pork, creating a mouthwatering experience.
Eye-Catching Appeal: The vibrant colors of the green onions and chili pepper make this dish visually stunning.
Flexible Serving: Perfect for any occasion; serve it over rice for a cozy family meal or as an impressive main at a dinner party.
Diet-Friendly Options: Enjoy guilt-free with low-carb options or customize with your favorite vegetables.

Ingredients You’ll Need

1 lb uncut pork belly: The star of this dish, bringing rich flavor and irresistible texture. Look for a piece with a good amount of fat for the best result.
1 thumb ginger, sliced: Adds warmth and a peppery undertone that elevates the dish. Fresh ginger is best, but you can use ground ginger in a pinch.
1 tablespoon vegetable oil: Essential for cooking the pork and ensuring it crisps up beautifully. Any high smoke point oil will do.
2 cloves garlic: Freshly minced garlic infuses the dish with robust aroma and taste.
1 1/2 tablespoons Doubanjiang: This spicy, fermented bean paste brings depth and a savory kick. Adjust the amount according to your spice preference.
1/2 teaspoon ground Sichuan peppercorn: For that signature numbing spiciness that is a cornerstone of Sichuan cuisine. You may substitute with black pepper if unavailable, but it would change the flavor profile.
1 tablespoon Shaoxing wine: This traditional Chinese rice wine enhances the dish’s richness and connects all the flavors harmoniously. Dry sherry can be a substitute.
1 teaspoon light soy sauce: Adds a touch of saltiness to balance the sweetness.
2 teaspoons sugar: Just a hint of sweetness balances the heat.
1 long hot pepper, sliced: Choose your favorite chili to add a layer of heat. Remove the seeds for less spice if desired.
4 green onions, cut into 2” pieces: These not only add flavor but also color and freshness to the dish.

How to Make Twice Cooked Pork

Prepare the Pork: Start by cutting your pork belly into 2 to 3 crosswise pieces, ensuring they fit comfortably in your pot. Place these pieces in a medium pot alongside the sliced ginger, then fill it with cold water until the pork is submerged by 1 inch. Bring the water to a boil over medium-high heat, then reduce to medium-low, allowing it to simmer for about 30 minutes until cooked through. You’ll know it’s ready when the pork is tender yet firm.

Cool and Slice: Once cooked, carefully take the pork out of the pot and rinse it under cold water to wash away any impurities. Set it on a plate lined with paper towels to cool and catch excess liquid. Pat it dry to keep splatter at bay during cooking. Finally, slice the pork belly into thin 1/8-inch pieces, making sure to dry it thoroughly again.

Crisp the Pork: Heat vegetable oil in a wok or large skillet over medium-high heat. Once hot, gently lay the sliced pork in a single layer, avoiding overcrowding. Cook while stirring frequently until the pieces begin to turn light golden brown, taking care not to burn them. If your pan starts to misbehave with too much splatter, just lower the heat to medium. Use a ladle to scoop out excess rendered fat, leaving about 2 tablespoons to continue cooking.

Add Aromatics: Toss in the minced garlic, Doubanjiang, and ground Sichuan peppercorn into the pan. Stir everything together, allowing the pork to get coated with this flavorful mixture for a couple of minutes. The aroma at this stage is absolutely divine!

Combine Ingredients: Now, it’s time to introduce the colorful veggies! Add the sliced long hot pepper, the cut green onions, Shaoxing wine, soy sauce, and sugar. Stir everything together and cook for just 1 minute, letting those green onions soften slightly while blending flavors. Transfer the delicious stir-fry to a plate and serve hot over steamed rice, ready to impress!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours or in the refrigerator for 3 to 4 days. For longer storage, freeze the pork in a suitable container or freezer bag, and this dish will last up to 3 months. To reheat, simply warm gently in a skillet over medium heat until heated through, about 5 to 7 minutes, adding a splash of water if it seems dry. Keep in mind that while reheating, the crispy texture may soften a bit, but it’s still packed with flavor!

Chef’s Helpful Tips

Always ensure the pork belly is patted dry; moisture causes splatter during frying.
For an elevated dish, try adding your favorite vegetables like bell peppers or bok choy alongside the green onions.
If you’re in a pinch, pre-cooked pork belly can save you time. Just skip the simmering step and focus on crisping!
Adjust the spice levels to your liking, using milder peppers or omitting them for a more family-friendly dish.
Make this dish a day ahead of time; flavors improve after a night in the fridge!

Twice Cooked Pork is not just a dish; it’s an experience. Whether you’re looking to impress at a dinner party or simply want to explore the world of Chinese cuisine, this recipe will bring a taste of authenticity to your kitchen. Don’t hesitate to experiment a bit. You might discover your own twist on this classic!

Recipe FAQs

What is Twice Cooked Pork?

Twice Cooked Pork is a traditional Sichuan dish known for its unique cooking technique! First, the pork belly is boiled until tender and later stir-fried until crispy, delivering a wonderful combination of textures and flavors. It’s beautifully flavored with spices, garlic, and a hint of sweetness, making it irresistible.

Can I use another cut of pork?

Yes! While pork belly is preferred for its rich flavor and texture, you can use other cuts like pork shoulder or even chicken. Just be mindful that cooking times will vary based on the cut you choose. Make sure your meat is tender before you begin stir-frying.

How spicy is this dish?

The spice level can be easily adjusted based on your preferences! If you prefer a milder taste, simply decrease the amount of Doubanjiang and chili peppers used. Alternatively, you can amp up the heat by adding more chili pepper or even a touch of hot sauce at the end.

What should I serve with Twice Cooked Pork?

This dish pairs perfectly with a bed of steamed jasmine rice or noodles to soak up the flavorful sauce. You could also add some lightly stir-fried greens or a fresh cucumber salad on the side for a refreshing contrast. Enjoy it your way!