Twice-Cooked Pork

Name: Twice-Cooked Pork
Cook time: 70 min
Total time: 70 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 400g Pork Belly, skin-on, in one piece; 2 slices of Ginger; 2 Scallions, spring onions, cut into 2–3 pieces; 1 tbsp Shaoxing Wine; 200g Garlic Shoots, green garlic / Chinese garlic scapes, cut into 4–5 cm lengths; 1 tsp Neutral Oil, optional (pork will render fat); 1 1/2 tbsp Pixian Doubanjiang, Sichuan broad bean chili paste; 1 tbsp Tianmianjiang, sweet fermented wheat paste; 1 tsp Douchi, fermented black beans, rinsed and roughly chopped; 1 tbsp Shaoxing Wine; 1 tsp Light Soy Sauce; 1 tsp Sugar; 1 clove of Garlic, thinly sliced; 1 tsp Ginger, minced; Some Water, enough to cover

Twice-Cooked Pork is a classic Sichuan dish where silky [Pork Belly](441) is first simmered until tender, then sliced and stir-fried with spicy, savory bean pastes and crisp garlic shoots for a wonderful contrast of textures and bold flavors. The result is caramelized, slightly charred pork slices coated in a deep, umami-rich sauce — perfect with steamed rice.

Twice-Cooked Pork is a classic Sichuan dish where silky [Pork Belly](441) is first simmered until tender, then sliced and stir-fri... Show more

Traditional Chinese Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

1 hr10 min

Price

3,43 €

Calories

504 kcal

low calorie

meal prep

low carb

keto

Method

Prep the aromatics

Cut the garlic shoots into 4–5 cm lengths, thinly slice the garlic, rinse and roughly chop the douchi, and cut the scallions into 2–3 pieces. Split the ginger into the 2 slices for simmering and mince the 1 tsp for the stir-fry, keeping the two piles separate.

Simmer the pork

Put the skin-on pork belly into a pot with the ginger slices, the scallions, Shaoxing wine, and enough water to cover by a couple of centimeters. Bring it to a boil over high heat, then lower to a gentle simmer and cook for 25 minutes, skimming off any foam that rises. Stop when the pork is cooked through and just tender enough to slice cleanly.

Cool the pork

Lift the pork belly out onto a plate and let it cool until safe to handle, about 10 minutes. Discard the poaching liquid.

Slice the pork

Slice the pork belly across the grain into thin pieces, about 2–3 mm thick. Keep the skin attached to each slice so the pieces curl and crisp properly in the wok.

Stir-fry everything

Heat a wok or large skillet over medium-high heat. Add the sliced pork belly and stir-fry for 2 minutes until it starts to render fat and the edges curl; if the pan looks dry, add the neutral oil. Stir in the Pixian doubanjiang, Tianmianjiang, chopped douchi, minced ginger, and sliced garlic, and fry for 1 minute until very fragrant and the oil turns deep red. Add the garlic shoots and keep tossing for 2 minutes more, then splash in the remaining Shaoxing wine, light soy sauce, and sugar. Toss until the pork is glossy and the garlic shoots are crisp-tender.

Serve hot

Transfer the twice-cooked pork to a serving plate and serve immediately while the sauce is still glossy and the garlic shoots have a little bite.

Ingredients

Method

For 3 servings

Adjust servings

For simmering the pork belly

400g Pork Belly, skin-on, in one piece
2 slices of Ginger
2 Scallions, spring onions, cut into 2–3 pieces
1 tbsp Shaoxing Wine
Some Water, enough to cover

For the stir-fry

200g Garlic Shoots, green garlic / Chinese garlic scapes, cut into 4–5 cm lengths
1 tsp Neutral Oil, optional (pork will render fat)
1 1/2 tbsp Pixian Doubanjiang, Sichuan broad bean chili paste
1 tbsp Tianmianjiang, sweet fermented wheat paste
1 tsp Douchi, fermented black beans, rinsed and roughly chopped
1 tbsp Shaoxing Wine
1 tsp Light Soy Sauce
1 tsp Sugar
1 clove of Garlic, thinly sliced
1 tsp Ginger, minced

🧈 Plus ~16g of fat

Nutrition

Per Serving.

Calories

504 kcal

25% of Daily kcal

Protein

32 g

63% RDI

Fat

37 g

13g sat fat

Carbs

11 g

4% RDI

Sugar

5.1 g

10% RDI

Fiber

2.5 g

8% RDI

Salt

1.9 g

38% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.7 / 10

Comments

Click to rate

Ingredients

For 3 servings

Adjust servings

For simmering the pork belly

400g Pork Belly, skin-on, in one piece
2 slices of Ginger
2 Scallions, spring onions, cut into 2–3 pieces
1 tbsp Shaoxing Wine
Some Water, enough to cover

For the stir-fry

200g Garlic Shoots, green garlic / Chinese garlic scapes, cut into 4–5 cm lengths
1 tsp Neutral Oil, optional (pork will render fat)
1 1/2 tbsp Pixian Doubanjiang, Sichuan broad bean chili paste
1 tbsp Tianmianjiang, sweet fermented wheat paste
1 tsp Douchi, fermented black beans, rinsed and roughly chopped
1 tbsp Shaoxing Wine
1 tsp Light Soy Sauce
1 tsp Sugar
1 clove of Garlic, thinly sliced
1 tsp Ginger, minced

🧈 Plus ~16g of fat

Twice-Cooked Pork

Method

Prep the aromatics

Simmer the pork

Cool the pork

Slice the pork

Stir-fry everything

Serve hot

Ingredients

Method

For simmering the pork belly

For the stir-fry

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For simmering the pork belly

For the stir-fry

You might also like