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Twice-Cooked Pork

The twice-cooked pork or double-cooked pork is a Chinese Szechuan pork dish that is simmered, sliced ​​and sautéed.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 people
Calories: 2654 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 lb pork belly
  • 2 quarts water
  • 3 lices ginger
  • 2 tablespoons soybean oil , or peanut oil
  • 2 tablespoons of spicy Sichuan soybean paste , dou ban jiang
  • 3 cloves garlic , sliced
  • 2 long red peppers , seeded, and cut diagonally, into 1-inch (3 cm) pieces
  • 1 small green pepper , seeded, and cut into strips
  • 2 young leeks , split lengthwise and cut into 2-inch (5 cm) pieces
  • 2 teaspoon Shaoxing wine
  • 1 teaspoon soy sauce
  • ½ teaspoon brown sugar
Equipment
  • Dutch oven
  • Wok

Instructions

    Cup of Yum
  1. In a Dutch oven, bring the 2 quarts of water to a boil.
  2. Add the whole piece of pork belly and the ginger, and bring to a boil again.
  3. Lower the heat and simmer for 40 minutes, until the pork is tender and cooked through.
  4. Remove the pork from the pot and run it under cold water for about a minute. Set aside.
  5. While the pork is cooling, prepare all the other ingredients.
  6. Once everything is ready to be cooked (do not cook the pork ahead of time, otherwise it may dry out), thinly slice the pork belly; the slices should be approximately ⅛ to ⅙ inch (3 to 5 mm) thick.
  7. Heat a wok over high heat until it begins to smoke.
  8. Add 1 tablespoon of soybean (or peanut oil) and sear pork, until lightly caramelized, about 90 seconds.
  9. Lower the heat to low to medium and remove the pork.
  10. Add the second tablespoon of soybean or peanut oil to the wok.
  11. Add the spicy soy bean paste to the wok and fry it in oil for about 30 seconds to bring out the flavor and color, which should be red.
  12. Add the garlic and sauté for 30 seconds.
  13. Increase the heat to high and add the pork, peppers, green pepper and leeks.
  14. Sauté for 1 minute.
  15. Add the Shaoxing wine, soy sauce and sugar. Mix Everything.
  16. Once the leeks are wilted and the peppers are cooked (while still having a little crunch), serve immediately.