Twice Cooked Pork Recipe

Prepare pork

Trim the pork belly into a roughly 1–1.5-inch thick slab. If the skin remains, either remove or score it in a crosshatch pattern. Cut into 2–3 large pieces so they fit comfortably in your pot.

Place the pork pieces in a pot and add 1.5 liters of water, smashed ginger slices, smashed white parts of scallions, Shaoxing wine, light soy sauce and 1/2 tsp salt.

Bring to a boil over medium-high heat, then reduce to a gentle simmer. Parboil for 20–25 minutes: the pork should be cooked through but still slightly firm. Skim any scum that rises to the surface.

Remove the pork from the poaching liquid and let cool until you can handle it. Reserve 2–3 tablespoons of the poaching liquid for later if desired. Pat the pork dry with paper towels.

Cut the cooled pork into 1/4–1/2-inch thick slices (thin for more crispiness, thicker for more chew). Pat slices dry again to remove excess moisture.

Heat a large heavy skillet or wok over medium-high heat until hot. Add 1 tablespoon of vegetable oil and arrange pork slices in a single layer (work in batches if necessary).

Cook undisturbed 2–3 minutes per side until well browned and some edges are crisp. The goal is to render fat and get a good sear, not to fully finish with sauce. Transfer browned pork to a plate and reserve rendered fat in the pan.

If the pan is dry, add 1 tablespoon vegetable oil to the reserved fat and heat over medium-high. Add dried red chilies and stir-fry 20–30 seconds until fragrant (be careful not to burn).

Add minced garlic and minced ginger; stir 20–30 seconds until aromatic.

Stir in 1 tablespoon doubanjiang and 1 tablespoon hoisin sauce; fry the paste 30–45 seconds to release deep flavors.

Add the sliced red and green bell peppers (if using) and cook 1–2 minutes until slightly softened.

Return the browned pork slices to the wok. Add 1 tablespoon light soy sauce, 1 teaspoon Chinese cooking wine (if using), 1/2 tsp dark soy sauce (for color), 1/2 tsp sugar and 3 tablespoons chicken stock or reserved poaching liquid. Toss to combine and bring to a simmer.

Stir the cornstarch slurry (1 tsp cornstarch mixed with 1 tbs cold water) briefly, then add to the pan. Stir constantly until sauce thickens and coats the pork, about 30–60 seconds.

Add the leeks or scallion greens and toss for 20–30 seconds until bright and just-tender. Stir in 1/2 tsp sesame oil.

Taste and adjust seasoning with 1/4 tsp salt and a pinch of white pepper if needed.

Transfer the twice-cooked pork to a serving plate. Sprinkle toasted sesame seeds on top and garnish with additional scallion greens if desired.

Serve immediately with steamed rice and simple stir-fried greens or pickled vegetables.