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.
Next time you order this in a Chinese restaurant, remember you can make it quicker and better than they can.
- 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
- 1½ 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
- 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
- Top with green onions and serve with steamed rice.
Cooking Secrets for Men
Our e-Cookbook, Vol 1 “Sauces” is free and available to download. You can find it here. Vol 2 “Soups”, should be out soon.
If you liked this recipe, you should try our recipe for Leftover Chinese Carryout Rice
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