Twice Cooked Pork (twice-cooked-pork-belly)

Twice Cooked Pork
  • Yield: 4
  • Serving: 4
  • Prep time: 5 m
  • Cook time: 25 m
  • Ready in: 30 m
(0 / 5)

Twice Cooked Pork is a popular Sichuan-style dish that typically consists of pork belly that has been boiled, sliced, and then stir-fried with vegetables and spicy sauce. The dish is known for its complex flavors and textures, with the tender pork belly and crisp vegetables complementing the spicy and savory sauce. The origins of the dish can be traced back to Sichuan cuisine, which is known for its bold and spicy flavors. The dish is believed to have been created in the Qing Dynasty, and it has since become a popular dish in many Chinese restaurants around the world. Today, the recipe can be found in many cookbooks and online recipe sources, often with variations to suit individual tastes and preferences.

Here we use a simple technique to improve the texture and flavor of pork simmering it in hot water before finishing it in a wok. Similarly, cooking the cabbage and peppers briefly in hot water before frying helps keep their colors nice and bright, and their texture firm. The end result is a sizzling green stir-fry, served with steamed rice.


Step by Step Methods

  • 1

    Put the star anis, cinnamon, peppercorns, goji berries and pork belly in a medium sized pan. Pour in 600ml of water to cover the meat.

  • 2

    Place the large pan over a high heat and bring it to the boil. Then turn down the heat and simmer for 10 minutes.

  • 3

    Turn off the heat, but leave the meat in the liquid for 5 more minutes.

  • 4

    Meanwhile, in a small bowl, mix the chili bean sauce, black bean sauce, miso paste, rice wine, sugar and soy sauce. IN a separate bowl, mix the corn flour and 4 tbsp. of water.

  • 5

    Remove the pork from the pan and let it rest on a plate for 5 minutes. Slice it as thinly s possible, and then keep to one side.

  • 6

    Pour 1 litre of hot water from the kettle into a large pan, and put it over a high heat.

  • 7

    Place a large wok over the highest heat and add the vegetable oil.

  • 8

    Add the green pepper or cabbage to the boiling water . cock for between 30 seconds and 1 minute, until they change color slightly, turning brighter. Drain in a colander.

  • 9

    Once the wok is hot, add the garlic and fry for 1 minute. Then add the onion, and fry again for another minute.

  • 10

    Add the pork and sauce, stirring to coat the meat. Cook for about a minute, and then add the partially cooked cabbage and pepper.

  • 11

    When everything has started bubbling, add the corn flour mix to thicken the sauce slightly.

  • 12

    Serve on a large plate to share, adding a little chili oil if you like your food very hot.

Leave A Comment

Your email address will not be published. Required fields are marked *


Lost Password