Here’s another dish I can almost never order out because I enjoy eating it home made so much more! Or at least when my mom makes it… Twice Cooked Pork! It’s interesting that this recipe passed down to me is so good because… it’s also SO simple! so… why is it called Twice Cooked Pork? Because it literally is what it is. You cook it once… then you cook it again!
By the way, if you’re in to linguistics… check this out: Twice Cooked Pork in Chinese is 回鍋肉. Breaking each of those characters up:
- 回 means go back or return
- 鍋 means wok/skillet/pot
- 肉 means meat
So really… 回鍋肉 means Meat that Returns to the Wok… aka Twice Cooked Pork! How fun is that! Ok, anyway, on to the recipe…
- 1 lb Pork Belly
- 2 tbsp Chili Bean Sauce (aka Doubanjiang) or other Hot Chili Sauce if you’re avoiding beans/legumes – the more flavorful… the better!
- 2 tbsp of Cooking oil/fat of choice
- 1 large Leek
- 1-2 Garlic Cloves
Step one… you guessed it! We’re going to cook the pork! Heat a pot of water on high until boiling. Then, add your entire pork belly in to the hot water. Bring the pot to a boil again then lower the heat and simmer for 30 minutes, until the pork is cooked thoroughly.
Remove from hot water, and place aside. We have to wait for it to cool. This is the best time to mince your garlic, and also chop your leeks.
Once the pork belly is cool, slice up it up thinly. Optional – You can decide if you want to use the entire pork belly for your twice cooked pork or not, but usually I take this, slice it real thing and serve it with some yummy sauce – making two different types of pork belly dishes from one pork belly.
In a wok or skillet, heat your cooking oil/fat of choice and garlic on high.
Then, it’s time too cook the pork belly a second time. So, add the pork belly and the hot chili sauce.
Stir fry for about a minute.
Add leeks and then stir fry until the leeks are bright green and glossy, about 2-3 minutes.
Remove from heat and serve!