Twice Cooked Pork
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
578 kcal
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Course
Main Course
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Cuisine
Chinese
Twice Cooked Pork
Description
This traditional Twice Cooked Pork recipe starts by simmering a whole piece of pork belly with ginger until tender. The pork is cooled and sliced thinly before being seared in a hot wok to develop a light caramelized crust. Separately, spicy broad bean paste is fried briefly in oil to release its flavors and color. The caramelized pork is returned to the wok along with ginger, sliced garlic, long hot green peppers, and leek pieces, stir-frying together until the vegetables are tender but still crisp.
Shaoxing wine, soy sauce, and sugar are added to balance flavors, creating a rich, spicy, and slightly sweet coating on the pork slices. This dish showcases the distinctive layering of textures with soft pork belly, crisp vegetables, and bold savory notes from the fermented bean paste. Traditionally, it is served hot, often alongside steamed rice.
Ingredients
- 1 pound pork belly (450g, you HAVE to use pork belly, or it's not twice cooked pork)
- 2 lices ginger
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 1 1/2 tablespoons broad bean paste spicy
- 2 cloves garlic (sliced)
- 2 hot green pepper seeds removed and cut into 1 1/2 inch pieces, long
- 1 leek split lengthwise, washed thoroughly, and cut in 2-inch pieces, medium
- 1 tablespoon Shaoxing wine
- 1 teaspoon soy sauce
- 1/4 teaspoon sugar
Instructions
- In a medium pot, bring 2 quarts of water to a boil. Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. Lower the heat and simmer for 30 minutes, until the pork is tender and cooked through. Remove the pork from the pot and run it under cold running water for about a minute. Set aside.
- While the pork is cooling, prepare all the other ingredients. Once you are ready to cook (don't do this in advance, or the pork will dry out), thinly slice the pork belly (slices should be about 1/8 inch thick).
- Heat your wok over high heat until just starting to smoke. Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. Turn the heat to medium-low and scoop out the pork. Add another tablespoon of oil to the wok.
- Add the spicy broad bean paste to the wok and let it fry in the oil for about 30 seconds to bring out the flavor and color. The color should be red; pay attention to the heat to avoid burning.
- Now add the garlic and fry for 30 seconds. Turn the heat to high and add the pork, peppers, and leeks. Stir-fry for a minute. Add the shaoxing wine, soy sauce, and sugar. Stir everything together. Once the leeks and are wilted and the peppers are cooked (while still having a little crunch), it's ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 67g | 103% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 82mg | 27% |
| Sodium | 344mg | 14% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 22mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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