Twice-cooked Pork Recipe

Simmer the pork

Place the sliced pork belly in a medium saucepan. Add Shaoxing wine (2 tbs), light soy sauce (1 tbs), smashed ginger, white parts of the green onions, water (about 4 cups) and 1 tsp salt. Bring to a gentle simmer over medium heat, then reduce to low so the liquid barely simmers. Poach for 20–25 minutes until the pork is cooked through but not falling apart. Skim any foam that forms.

Cool and drain

Remove the pork from the poaching liquid and transfer to a tray to cool. Reserve 1/4 cup of the poaching liquid (or strain and refrigerate for later use in the sauce). Once cool enough to handle (15–20 minutes, or refrigerate to speed up), pat the pork slices dry with paper towels to remove excess moisture — this helps when frying.

First fry (twice-cooked step 1)

Pour 3/4 cup neutral oil into a deep skillet or wok to a depth of about 1/4–1/2 inch and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Carefully add pork slices in a single layer (work in batches if necessary). Shallow-fry 2–3 minutes per side until the edges caramelize and the fat renders and turns slightly crisp. Use tongs to transfer pork to a plate lined with paper towels to drain.

Drain excess oil

Pour off most of the frying oil, leaving about 1–2 tablespoons in the wok for stir-frying. Reserve the drained pork on a plate.

Prepare aromatics

Heat the wok with the remaining 1–2 tbs oil over high heat until just smoking. Add the dried chilies and stir 10–20 seconds until they darken and release fragrance (be careful not to burn). Add sliced garlic and julienned ginger and stir 15–30 seconds until aromatic.

Add the white and light-green parts of the green onions and any optional vegetables (cabbage, bell pepper). Stir-fry 1–2 minutes until vegetables begin to soften but remain crisp.

Build the sauce

Push the aromatics to one side of the wok. Add doubanjiang (2 tbs) to the oil and stir-fry 20–30 seconds until oil turns red and the paste becomes fragrant. Add dark soy (1 tsp), light soy (1 tbs), sweet bean paste or hoisin (1 tsp), Shaoxing wine (1 tbs), and sugar (1 tsp). Stir to combine for 15–30 seconds.

Add the reserved 1/4 cup poaching liquid or 1/4 cup chicken stock/water to deglaze, scraping any browned bits from the wok. Let the sauce simmer briefly to meld, about 30 seconds.

Return the fried pork slices to the wok and toss to coat thoroughly in the sauce. Stir-fry 1–2 minutes so the pork absorbs flavors and reheats. Adjust seasoning: add 1/4 tsp white pepper and 1/2 tsp sesame oil. Taste and add a pinch more sugar or 1/2 tsp soy if needed.

Add the green parts of the green onions and toss for another 10–15 seconds. Remove from heat and transfer to a serving plate.

Serve the twice-cooked pork hot with steamed rice. Garnish with extra sliced green onions or a drizzle of sesame oil if desired.