Twice Cooked Pork Recipe

Trim and slice

Trim any excessively hard rind from the pork belly if still present. Slice pork belly into 1/8"–1/4" thick slices (bite-sized strips). Aim for pieces about 2" long so they cook quickly and have a good mouthfeel.

Marinate briefly

Place sliced pork in a bowl and toss with 1 tablespoon light soy sauce and 1 tablespoon Shaoxing wine. Let sit 10–15 minutes while you prepare other ingredients.

First cook (boil)

Bring 6 cups water to a simmer in a medium saucepan with 1 tablespoon sliced ginger and 1 teaspoon salt. Add the marinated pork in a single layer, bring back to a gentle simmer and cook for 6–8 minutes until just cooked through. This step removes excess fat and firms the meat for easier slicing and stir-frying. Do not overcook. Drain pork and pat dry with paper towels. Reserve the cooking liquid if desired for other use; discard solids.

Prepare sauce

In a small bowl combine 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon black or rice vinegar, 1 teaspoon granulated sugar, and 3 tablespoons chicken stock or water. Stir to dissolve sugar. In a separate tiny bowl mix 1 teaspoon cornstarch with 1 tablespoon cold water and set aside.

Heat wok and toast spices

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon of the vegetable oil, swirl and add 1 teaspoon lightly crushed Sichuan peppercorns and the 4 optional dried red chilies. Toast for 20–30 seconds until fragrant but not burned, then remove the peppercorns and dried chilies to avoid over-bittering (leave the oil flavored).

Fry pork second time

Add the remaining 2 tablespoons vegetable oil to the hot wok. Add the drained, patted-dry pork slices in a single layer and stir-fry over high heat for 3–5 minutes, turning pieces so edges caramelize and fat renders. You want golden edges and some crisp spots. Push pork to one side of the wok.

Add aromatics

Add the minced ginger and garlic to the empty side of the wok and stir briefly (10–15 seconds) until aromatic. Add the sliced fresh red chilies and garlic sprouts (cut pieces) and stir-fry for 30–45 seconds until greens begin to wilt but remain bright.

Add doubanjiang and combine

Move ingredients to the center, add 1 tablespoon doubanjiang and stir-fry for 20–30 seconds to bloom the paste in the hot oil. Mix thoroughly so the pork and aromatics are evenly coated.

Add sauce and thicken

Pour the prepared sauce (soy/vinegar/stock mixture) into the wok and stir to combine. Bring to a simmer, then drizzle in the cornstarch slurry while stirring, cook 30–60 seconds until sauce thickens to a glossy coating that clings to the pork and vegetables. Taste and adjust — add a pinch of salt or a little more soy if needed.

Turn off heat and stir in 1 teaspoon sesame oil. Transfer twice-cooked pork to a serving plate. Sprinkle with toasted sesame seeds (if using) and the thinly sliced scallion greens. Serve immediately with steamed rice.