Twice Cooked Pork is a beloved Sichuan dish known for its rich, savory depth and comforting texture. The pork is first boiled to tenderness, then sliced and stir-fried with aromatic ginger, garlic, and fermented black beans. This method locks in moisture while creating a beautifully caramelized exterior. The dish balances salty, umami, and mild heat, making it incredibly satisfying. It pairs perfectly with steamed rice and is ideal for weeknight dinners or casual gatherings. Simple ingredients transform into a complex flavor profile that highlights traditional Chinese cooking techniques.
Twice Cooked Pork
Description
Twice Cooked Pork is a beloved Sichuan dish known for its rich, savory depth and comforting texture. The pork is first boiled to tenderness, then sliced and stir-fried with aromatic ginger, garlic, and fermented black beans. This method locks in moisture while creating a beautifully caramelized exterior. The dish balances salty, umami, and mild heat, making it incredibly satisfying. It pairs perfectly with steamed rice and is ideal for weeknight dinners or casual gatherings. Simple ingredients transform into a complex flavor profile that highlights traditional Chinese cooking techniques.Ingredients
Directions
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Place the pork in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 20 minutes until cooked through but still tender.
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Drain the pork and allow it to cool completely. Once cool, slice the pork against the grain into paper-thin slices, approximately 2 inches in length.
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Heat 2 tablespoons of oil in a wok over medium-high heat until it reaches 350&# 194;°F (177ðC).
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Add the leeks and stir-fry until wilted, about 5 minutes.
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Add the red and green peppers and stir-fry for 1 minute more. Remove the vegetables from the wok and set aside.
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Wipe out the wok if necessary and heat 2 more tablespoons of oil over high heat until it reaches 400ðF (204ðC).
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Add the sliced pork and stir-fry for 1 minute until lightly browned. Remove the pork from the wok and set aside.
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Reduce heat to medium. Heat 1 tablespoon of oil in the wok to 275ðF (135ðC).
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Add the bean sauce and sugar to the wok. Stir-fry for 1 minute until fragrant.
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Return the pork, leeks, and peppers to the wok. Increase heat to 400ðF (204ðC) and cook for 1 minute.
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Add the sherry, dark soy sauce, and chili paste with garlic. Stir well to combine.
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Add the minced garlic and ginger. Stir-fry for another minute until everything is heated through and well-coated in the sauce.
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Toss in the scallions and stir-fry for about 1 minute until just wilted. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 236.7kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 2.3g12%
- Cholesterol 81.7mg28%
- Sodium 80.9mg4%
- Total Carbohydrate 4.4g2%
- Dietary Fiber 0.8g4%
- Sugars 1.8g
- Protein 30.0g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This dish can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.
Substitutions: If you cannot find fermented black bean paste, you can substitute with a mixture of dark soy sauce and a small amount of miso paste for a similar umami depth.
Tips: Ensure the pork is completely cool before slicing to get clean, thin cuts. For best results, use a wok or a large skillet that can handle high heat for proper stir-frying.
Variation: You can add other vegetables such as bok choy or snow peas to increase the crunch and nutritional value.
