Twice Cooked Pork

Twice cooked pork or Double cooked pork belly is one of the most famous dishes of Szechuan restaurants. There is an old saying that if you have never eaten twice cooked pork, then you have never been to Sichuan.

The English name is literally translated from Chinese name which comes from its cooking process meaning returning. Twice-cooked pork means that the pork should be cooked twice. In Chinese restaurants, pork is boiled in water until nearly cooked, then use black bean paste, fermented black soy beans, ginger, garlic and other ingredients to stir-fry for flavoring.  Usually, the boiling process takes about 30 minutes.

Leftover Pork in Twice Cooked Pork

The way we make this dish is to use leftover pork (tenderloin, chops or roast) and flavor with a black bean sauce and other Asian inspired spices. It saves the 30 minutes of cooking the pork the first time.

Pork Tenderloin for Twice Cooked Pork
Leftover Pork Tenderloin

Next time you order this in a Chinese restaurant, remember you can make it quicker and better than they can.

Twice Cooked Pork

Twice Cooked Pork

Twice cooked pork is one of the most famous dishes in Chinese restaurants. And it is a regular recipe in our house, made whenever we have leftover pork
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: Pork
Servings: 4 people
Calories: 434kcal


  • Wok or large sauté pan


  • 1 lb cooked pork chops, roast, etc, cut into 1” pieces
  • 1 tsp cooking oil
  • 1 onion diced
  • 1 bell pepper chopped
  • 1 cup mushrooms chopped
  • 2 tbsp ginger minced
  • 2 cloves garlic, minced
  • ½ tsp red pepper flakes
  • Salt & pepper to taste
  • tbsp black bean sauce
  • 2 tsp sugar
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tsp oyster sauce
  • 1 cup Chicken stock
  • 1 cup green sugar snap peas or green beans or snow peas
  • 2 tsp cornstarch
  • 2 tsp water
  • 2 green onions sliced for garnish


  • Heat 1 tsp of oil in the pan,
  • Sauté Onions, peppers, mushrooms and ginger
  • Add garlic and sauté 30 seconds
  • Add red pepper flakes, salt and pepper and stir
  • Add pork and cook for around 1-2 minutes
    Leftover Pork
  • To make the sauce, add hot bean sauce, sugar, soy sauce, sesame oil and Oyster sauce in a bowl and stir to combine.
  • Add sauce and chicken stock to pan
  • Add Sugar Snap peas (or other green veggie)
  • Combine cornstarch and water, and add to thicken sauce
    Sauce Thickener
  • Top with green onions and serve with steamed rice.



The way we make Twice Cooked Pork is to use leftover pork (tenderloin, chops or roast) and flavor with a black bean sauce and other Asian inspired spices. It saves the 30 minutes of cooking the pork the first time.


Serving: 1cup | Calories: 434kcal | Carbohydrates: 23g | Protein: 29g | Fat: 26g | Saturated Fat: 8.5g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 633mg | Potassium: 754mg | Fiber: 5g | Sugar: 8.3g | Vitamin A: 400IU | Vitamin C: 13.1mg | Calcium: 22mg | Iron: 0.96mg
Tried this recipe?Let us know how it was!

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If you liked this recipeyou should try our recipe for Leftover Chinese Carryout Rice

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