Sichuan Recipe

Twice-Cooked Pork

Sichuan · Serves 3–4 · 50 minutes

Twice-cooked pork is a Sichuan dish of simmered pork belly that is sliced and stir-fried with leeks, doubanjiang, sweet bean sauce, and aromatics.

Why this dish works

The dish teaches how Sichuan flavor can be fermented and savory rather than only hot. The pork is cooked once to firm it, then cooked again to render and season it.

Recipe at a glance

Item Detail
Serves 3–4
Time 50 minutes
Core technique Simmering and stir-frying
Heat level Medium
Best with Rice and a vegetable

Ingredients

  • 1 lb pork belly or pork shoulder
  • 3 slices ginger
  • 2 scallions
  • 2 tablespoons neutral oil
  • 2 tablespoons doubanjiang
  • 1 tablespoon sweet bean sauce or hoisin as shortcut
  • 1 teaspoon light soy sauce
  • 1 teaspoon sugar
  • 2 leeks, garlic chives, or scallions, sliced
  • Optional: fermented black beans

Method

  1. Simmer pork with ginger and scallions until just cooked through, then cool until sliceable.
  2. Slice pork thinly.
  3. Heat oil and stir-fry pork until edges render and curl slightly.
  4. Add doubanjiang, sweet bean sauce, and fermented black beans if using.
  5. Add soy sauce and sugar.
  6. Add leeks or chives and stir-fry until just tender.
  7. Serve immediately with rice.

Menu-literacy notes

  • 回锅肉 / twice-cooked pork: the cooking sequence is part of the identity.
  • Doubanjiang: supplies fermented chile-bean depth.
  • Leeks or garlic chives: add sweetness and aroma.
  • Rice pairing: the dish is salty and concentrated.

Variations and substitutions

  • Use pressed tofu for a meatless adaptation with the same sauce.
  • Use bacon only as a nontraditional shortcut.
  • Add bell pepper for a restaurant-style version.
  • Use less doubanjiang for a milder profile.

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