{"id":14151,"date":"2025-11-18T10:49:33","date_gmt":"2025-11-18T15:49:33","guid":{"rendered":"http:\/\/omnivorescookbook.com\/?p=14151"},"modified":"2025-11-18T09:44:09","modified_gmt":"2025-11-18T14:44:09","slug":"twice-cooked-pork","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/twice-cooked-pork\/","title":{"rendered":"Twice Cooked Pork (\u56de\u9505\u8089)"},"content":{"rendered":"\n

My twice cooked pork recipe walks you through all the ingredients and steps to recreate the authentic tasting dish just like you\u2019d get at a restaurant. Crispy pork belly tossed in a rich spicy savory sauce with scallion and chili pepper: a scrumptious dish that\u2019s rich and balanced. It\u2019s easy enough to cook on a weeknight yet festive enough to serve for a dinner party. <\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Twice cooked pork has always been special to me because it represents everything I love about Sichuan cooking: thoughtful technique, bold yet balanced flavors, and incredible depth from just a handful of ingredients. The two-step method creates a pork belly dish that is rich yet not greasy. Just like the classic mapo tofu<\/a>, the combo of Doubanjiang, Sichuan peppercorn, Shaoxing wine and scallion perfectly showcases how Sichuan cuisine builds complexity through layering. Every time I make this dish, I\u2019m reminded of how beautifully Sichuan cooking transforms simple ingredients into something bold and multidimensional. <\/p>\n\n\n\n

What is twice cooked pork<\/h2>\n\n\n\n

Twice cooked pork (\u56de\u9505\u8089) is one of the most iconic dishes from Sichuan cuisine<\/a>. The name comes from the traditional method: the pork is gently simmered first, then sliced and returned to the wok for its second cooking. The thinly sliced pork is seared until lightly crispy, and stir-fried with doubanjiang, Sichuan peppercorn, and plenty of scallion. The result is a dish that\u2019s deeply savory, slightly spicy, and incredibly fragrant, with just the right balance of fat, heat, and umami. It\u2019s simple enough for a weeknight, yet bold and complex enough to satisfy any Sichuan craving.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Twice cooked pork uses a few Sichuan pantry ingredients to create a bold yet balanced taste.<\/p>\n\n\n\n

\"Prep<\/figure>\n\n\n\n

Pork belly<\/h3>\n\n\n\n

Chinese restaurants usually use medium fatty skin-on pork belly that has several thin fat layers. This type of pork belly creates a scrumptious texture that has a slightly chewy lean part, crispy edges, and tender fat layers that are not greasy. <\/p>\n\n\n\n

Alternatively, you can choose leaner pork belly as well, if you prefer. The finished pork will be a little chewier, but still tasty.<\/p>\n\n\n\n

Authentic pork belly dishes usually include the pork skin, and so does my recipe. But if you dislike the texture, feel free to remove it before cooking.  <\/p>\n\n\n\n

Aromatics<\/h3>\n\n\n\n

I use ginger to blanch the pork, eliminating gameness and creating a clean flavor. Garlic creates the aromatic oil that pairs well with Doubanjiang, while scallion adds a natural sweetness and texture to the final dish. <\/p>\n\n\n\n

Doubanjiang – the main seasoning<\/h3>\n\n\n\n

Doubanjiang is the backbone of twice cooked pork and the ingredient that defines its signature flavor.This fermented broad bean and chili paste brings a deep, savory heat and a rich, earthy umami that no other ingredient can replicate. When it hits the rendered pork fat in the wok, the paste toasts and releases its red oil, blooming into something intensely aromatic. That red oil coats every slice of pork, giving the dish its glossy color and complex flavor. In this recipe, doubanjiang creates the bold, spicy, and slightly smoky taste that makes twice cooked pork so distinctive.<\/p>\n\n\n\n

I like to use Pixian Red-Oil Doubanjiang<\/a>, because it has a more balanced flavor and tastes less salty than the paste type.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Other seasoning ingredients<\/h3>\n\n\n\n

Sichuan peppercorns are used to add aroma, smokiness, and a hint of numbing tingling in the oil. I used a small amount of Shaoxing wine and light soy sauce to add more savory flavor and create dimension. Sugar is used to counterbalance the saltiness of the Doubanjiang, bringing out the flavor of the ingredients. <\/p>\n\n\n\n

Vegetable options<\/h3>\n\n\n\n

In traditional Chinese cooking, chefs usually use a very small amount of chili pepper to add heat and color to the dish. In my recipe, I chose to use long green hot pepper for some heat and a crisp texture. If you prefer a less spicy dish, consider using a red bell pepper, anaheim pepper, or cubanelle pepper.<\/p>\n\n\n\n

Other popular vegetables for twice cooked pork are garlic scape and garlic chive. Both have a bold flavor that fits right into the profile of the dish.<\/p>\n\n\n\n

\"Close-up<\/figure>\n\n\n\n

How to make<\/h2>\n\n\n\n

1. Boil the pork. <\/strong>Cut the pork into pieces that fit into your pot, add ginger and braise for 30 minutes. How you cut the pork depends on the piece of pork belly you buy. If you get a large square piece, you\u2019ll want to slice it into long pieces that are about 1.5\u201d (4 cm) thick. So you can further slice it into even bite-size pieces after braising. If your pork belly is quite long, you might need to cut it to 2 to 3 pieces crosswise to fit into your pot. The braising will cook through the pork, get rid of impurities, and render some fat. It also creates tender pork that\u2019s ready for stir frying. <\/p>\n\n\n\n

\"Pork<\/figure>\n\n\n\n

2. Dry the pork thoroughly. <\/strong>This is a key step that\u2019s easily overlooked. When cooked in hot oil, pork belly can easily cause splatter because of its high moisture content combined with its high fat content. You should dry the pork belly as much as you can to prevent splattering. <\/p>\n\n\n\n

\"Cooked<\/figure>\n\n\n\n

3. Slice the pork belly.<\/strong> I like to cut the pork belly into 1\/8\u201d (3-mm) thick pieces. If you cut them too thin, they dry out fast and turn dry. If cut too thick, the fat won\u2019t be rendered properly and the dish will taste greasy.<\/p>\n\n\n\n

\"Par-cooked<\/figure>\n\n\n\n

4. Cook the pork belly.<\/strong> This step renders more fat from the pork belly and creates a crispy texture. Note, The first few minutes are the danger zone and there will be some splatter. Because the pork belly is releasing both steam and rendered fat at the same time. You can minimize it by not heating the wok too hot and starting at medium heat. Once enough moisture cooks off, the splatter will naturally subside and the pork will begin to crisp up. But also note, you still want the pan to be hot enough, so the pork belly browns properly without turning dry. <\/p>\n\n\n\n

\"Pork<\/figure>\n\n\n\n

5. Remove the rendered fat.<\/strong> Depending on the pork belly you use, you may need to remove quite a lot of fat. Make sure you reserve at least 1 to 2 tablespoons of fat \/ oil at the end, so you have enough to bloom the doubanjiang. <\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

6. Cook doubanjiang, Sichuan peppercorn and aromatics<\/strong> to infuse the oil. Cook the doubanjiang thoroughly to bring out the flavor and infuse the oil, but not too much that it burns.<\/p>\n\n\n\n

\"Pork<\/figure>\n\n\n\n

7. Cook the vegetables<\/strong>. Finish up by cooking the pepper, scallion, and the rest of the seasonings.<\/p>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n

Once you\u2019re done cooking, the pork belly will be slightly crispy on the edges and a bit chewy on the lean part. It will have a bold and spicy flavor that is very scrumptious without being too greasy. The crisp pepper and tender scallion pair so well together, both lightening up the dish and adding texture.<\/p>\n\n\n\n

\"Twice<\/figure>\n\n\n\t\t
\r\n\t\t\t\n\n

Why does it still splatter even after drying the pork belly?<\/h3>\n\n\n\n

Pork belly has thick layers of fat. When exposed to heat, the fat melts and releases liquid fat quickly. That melted fat interacts violently with any remaining small pockets of moisture, creating more popping.<\/p>\n\n\n\n

Second, even after simmering and patting it dry, pork belly still contains a lot of internal moisture. When the slices hit the hot oil, that moisture instantly converts to steam. As the steam escapes, it pushes the hot oil outward, causing splattering.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

How to serve<\/h2>\n\n\n\n

Twice cooked pork is a quite rich dish and I highly recommend serving it over steamed rice as a main dish. To lighten up your meal, some quick pickled cabbage<\/a> and wood ear mushroom<\/a> salad pair perfectly with it.<\/p>\n\n\n\n

For a Sichuan themed dinner party, consider pairing main dishes such as Kung Pao shrimp<\/a> and Sichuan eggplant stir fry (Yu Xiang eggplant)<\/a>, which have a sweet and sour profile. Make sure to add a green non-spicy side dish such as stir fried pea shoots<\/a> or Sichuan <\/a>dry fried green beans<\/a>. So your meal will be more balanced. If you want extra spice, a bowl of Dan Dan noodle<\/a> works perfectly because you can prepare it ahead of time.  <\/p>\n\n\n\n

\"Overhead<\/figure>\n\n\n\n

Frequently asked questions<\/h2>\n\n\n\t\t
\r\n\t\t\t\n\n\t\t\t
\r\n\t\t\t\t

Can I use pre-sliced pork belly?<\/h3>\t\t\t\t
\r\n\t\t\t\t\t\n\n\n\n

You can. It is actually a common practice in Japanese cooking to use very thin pre-sliced pork belly to cook twice cooked pork. In this case, you\u2019ll want to only briefly blanch the pork belly until just cooked through, 1 to 2 minutes. You will also need less time to stir fry the pork since little fat will be rendered. The dish will have a different texture but taste good nonetheless.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

\r\n\t\t\t\n\n\t\t\t
\r\n\t\t\t\t

How do I add more vegetables to twice cooked pork?<\/h3>\t\t\t\t
\r\n\t\t\t\t\t\n\n\n\n

Vegetables that work well include onion, celery (thinly sliced), and cabbage. They add a crisp texture to the dish without overpowering the seasonings. If you plan to add more vegetables, I recommend stir-frying the vegetables separately with a pinch of salt and adding them to the pork at the end. Harder vegetables such as cabbage require a longer cooking time, and you want to cook them properly without overcooking the pork. <\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

\r\n\t\t\t\n\n\t\t\t
\r\n\t\t\t\t

Can I make it less spicy?<\/h3>\t\t\t\t
\r\n\t\t\t\t\t\n\n\n\n

Skipping the fresh chili pepper is the easiest way. To further reduce the heat, you can also reduce the amount of doubanjiang, and replace the reduced portion with some douchi (Chinese fermented black beans) or black bean sauce.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n

\r\n

Chinese Cooking Made Easy<\/h2>

Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

\r\n
\r\n
\r\n
\r\n \r\n