Twice Cooked Pork
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
2
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Calories
839 kcal
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Course
Main Course
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Cuisine
Chinese
Twice Cooked Pork
Description
The Twice Cooked Pork recipe begins by simmering pork belly in water infused with Sichuan peppercorns, ginger, green onions, and Shaoxing wine. This imparts subtle spiciness and aroma while cooking the pork tender. After cooling and slicing thinly, the pork is stir-fried in a small amount of oil until it starts to brown and release fat, developing crisp edges. The stir-fry sauce includes doubanjiang (broad bean paste), fermented black beans, ginger, garlic, scallions, soy sauce, and sugar, which is gently cooked to infuse flavors without burning. Reintroducing the pork to the wok allows it to absorb the aromatic sauce, resulting in a textured and intensely flavored dish with layers of savory depth and mild heat from fresh chili peppers.
Twice Cooked Pork is commonly served as a main dish alongside steamed rice, providing a satisfying balance to the richness of the pork. The contrasting textures of tender meat with slightly crisped edges and the piquant sauce make it well suited to hearty meals. The presence of preserved fermented black beans and spicy broad bean paste gives the dish its distinctively bold character.
Ingredients
- 300 g pork belly
First Boiling
- Sichuan peppercorn
- 1 ginger small thumb size
- water to cover
- 2 green onions
- 1 tbsp. Shaoxing wine
Stir Frying Ingredients
- 1 garlic sprout 3-4 ones, end removed and cut into pieces, small bunch
- 2 green chili pepper fresh
- 1 tsp. neutral cooking oil generic cooking oil
- 1/2 ginger sliced, thumb-sized piece
- 1 green onion
- 2 garlic sliced, cloves
- 1 tbsp. doubanjiang broad bean paste
- 2 tsp. fermented black beans dou-chi
- 1 tbsp. soy sauce light
- 1/2 tsp. sugar
Instructions
- Place pork belly in a large pot with enough cold water to cover. Add 2 green onions, ginger, sichuan peppercorn and Shaoxing wine. Bring to boil and simmer for 25 to 30 minutes. If you are cooking a larger amount, cut the pork belly into 15cm sections. Transfer out and set aside to cool down. Then cut the pork belly into 1mm thick slices.
- Cut the garlic sprouts and leaves into 1.5-inch sections. Cut green peppers, chop the ginger, garlic, and green onions. Roughly chop dou-chi too.
- Heat up around 1 teaspoon of oil in a wok (not too much, otherwise the dish might be over greasy), and fry the pork belly for around 1-2 minutes (Note 2)until they begin to lose oil and are slightly brown and curled.
- Transfer the pork slices out and leave oil only, fry doubanjiang over slow fire until the oil turns red. Add ginger, garlic, and scallion until aroma. Place dou-chi, fry for another half minute. Keep slow fire when adding the seasonings.
- Return pork slices and give a big stir fry to combine well. Add garlic sprouts, green peppers, and sugar, and pour in light soy sauce over the edge of the wok. Give everything a big stir fry to mix well. This process should be fast so the freshness won't be killed.
- Serve with steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 839 kcal
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 83g | 128% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 39g | 195% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 467mg | 19% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 161IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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