Twice Cooked Pork Recipe

Prepare and simmer pork

Trim pork belly into roughly 1-inch thick slabs, then cut into 2–2½ inch wide pieces so they are easy to handle. Place pork pieces in a pot and add enough water to cover (about 1 liter). Add sliced ginger, halved scallions, Shaoxing wine, light soy sauce and 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam that rises to the top.

Simmer the pork gently for 25–30 minutes, until the meat is cooked through but not falling apart. Internal temperature should reach at least 145°F (63°C) but continue gently simmering for the indicated time so fat renders slightly. Turn off heat and let the pork sit in the hot liquid for 10 minutes to absorb flavors.

Remove pork from the poaching liquid and drain well on a wire rack. Pat dry with paper towels. Let cool until easy to handle (15–20 minutes). For best results, chill in refrigerator for 20–30 minutes to firm the pork so it slices cleanly (optional).

Slice the chilled pork into thin slices (about 1/8–1/4 inch thick) across the grain. Set aside on a plate.

Prepare sauce

In a small bowl combine fermented black beans (rinsed), light soy sauce, dark soy sauce, sugar, rice vinegar and 3 tablespoons water or stock. Stir to dissolve sugar. Have cornstarch slurry ready in a separate small bowl.

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

When oil is hot and shimmering, add dried red chilies and chopped fermented black beans. Stir-fry quickly for 20–30 seconds until aromatic (be careful not to burn chilies).

Add minced garlic, minced ginger and the white/light-green parts of the scallions. Stir-fry 30–45 seconds until fragrant.

Push aromatics to the side of the wok, add remaining 1 tablespoon oil, then add the sliced pork in a single layer (you may need to do this in two batches to avoid crowding). Let the pork sear undisturbed for 1 minute to get a bit of browning, then stir-fry 1–2 minutes until edges begin to caramelize.

Stir in broad bean (toban djan) paste and cook, stirring, for 30–45 seconds to bloom its flavor. Mix pork and aromatics thoroughly so paste coats pieces.

Pour the prepared sauce mixture over the pork and stir to combine. Bring to a gentle simmer for about 1 minute so flavors meld.

Stir in cornstarch slurry little by little and cook 30–45 seconds until sauce thickens to a glossy coating. If sauce becomes too thick, add a teaspoon or two of water to loosen.

Finish by stirring in the scallion greens (and optional leeks) and a drizzle of toasted sesame oil. Toss to combine and remove from heat.

Transfer twice-cooked pork to a serving platter. Sprinkle with thinly sliced scallion greens and cilantro if using. Serve immediately with steamed rice and simple vegetable sides.

Leftovers: store in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet over low heat with a splash of water or stock to loosen the sauce.