Twice Cooked Pork (回鍋肉) — Simple, Homemade, and SO Good

Twice Cooked Pork is one of those dishes I rarely order at restaurants anymore - because the homemade version (especially the way my mom makes it!) is just so much better. It's savory, a little spicy, super aromatic, and honestly much easier than it looks. If you've never made it at home before, this version is a simple, weeknight-friendly approach that still tastes amazing.

Jump to:

• Name Origin
• About the Hot Sauce (Doubanjiang 豆瓣醬)
• How to cook Twice Cooked Pork (Step by Step)
• Storage Tips
• How to Reheat Twice Cooked Pork
• Frequently Asked Questions (FAQ)
• Twice Cooked Pork Recipe
• More Delicious Pork Belly Recipes
• Pin for later!

Why is it called "Twice Cooked Pork"? Because that's exactly what you do! The pork belly gets cooked once to become tender, then sliced and stir-fried again with chili bean sauce, garlic, and leeks. Easy, fast, delicious.

Name Origin

If you love Chinese linguistics (like I do!), here's a fun breakdown:

• 回 - return, go back
• 鍋 - wok/pot/skillet
• 肉 - meat

Put together, 回鍋肉 literally means "meat that returns to the wok."
A very literal, very Chinese dish name, and very fitting for how it's cooked!

About the Hot Sauce (Doubanjiang 豆瓣醬)

The signature flavor of Twice Cooked Pork comes from chili bean sauce, also known as doubanjiang (豆瓣醬). It's a spicy, salty, fermented paste made from broad beans, chili, and soy - and it brings SO much umami.

The most common version in U.S. stores is:

You can buy it at your local Asian super market or even on Amazon such as this one: Lee Kum Kee LKK Chili Bean Sauce (Toban Djan).

How to cook Twice Cooked Pork (Step by Step)

First gather your ingredients:

• 1 lb pork belly
• 2 tablespoon chili bean sauce (aka doubanjiang)
• 2 tablespoon of cooking oil / fat
• 1 large leek, cut in to 1-inch pieces
• 2 cloves of garlic, minced (or 1 teaspoon of minced garlic)

Note: Traditional Sichuan Twice Cooked Pork is made with green garlic (蒜苗), but leeks are a common and delicious substitute - especially since they're easier to find in the U.S. I use leeks in this recipe, but you can also use green garlic, cabbage, or green onions if that's what you have.

Parboil the pork belly (the first cooking):

Bring a pot of water to a boil and add the whole piece of pork belly. Bring it back to a boil, lower the heat, and simmer for about 30 minutes, until tender. This step makes slicing easier and helps render excess fat.

Remove the pork from the water and let it cool. While it cools, mince your garlic and cut the leeks into 1-inch pieces.

Slice the pork:
Once the pork belly is cool enough to handle, slice it thinly - thin slices crisp up nicely and soak up the sauce.

Stir fry (the second cooking):
Heat oil in a wok over high heat. Add the garlic and stir until fragrant. Add the sliced pork belly and spoon in the doubanjiang. Stir fry for about 1 minute, allowing the sauce to coat the pork and become glossy.

Add leeks and finish cooking:
Toss in the sliced leeks and stir fry for another 2-3 minutes, until they turn bright green and slightly tender. The pork should be shiny from the sauce and lightly caramelized at the edges.

Remove from heat and serve immediately - it's amazing with rice!

Storage Tips

If you have leftovers (rare for this dish!), they store really well.

Refrigerator:
Store Twice Cooked Pork in an airtight container for up to 3-4 days.

Freezer:
You can freeze it, but because the pork belly is thinly sliced and cooked twice, the texture becomes a little softer after thawing. If you do freeze it, store for up to 2 months and reheat in a pan for the best texture.

How to Reheat Twice Cooked Pork

To keep the pork belly from getting rubbery or oily, here are the best reheating methods:

1. Reheat in a Wok or Skillet (Best Method)

Add a tiny splash of oil and stir fry on medium heat for 2-3 minutes, just until hot and the pork edges re-crisp.
This restores the texture the best.

2. Microwave

Heat in 30-second increments until warm.
Quick and easy, but the pork won't be crispy.

Frequently Asked Questions (FAQ)

Can I use a different cut of pork?

You can, but pork belly gives the best texture - tender, juicy, and perfect for high-heat stir-frying.
If you prefer something leaner:

• Pork shoulder (sliced thin)
• Pork loin (sliced very thin)
  Both work, but won't have the same richness.

Do I have to parboil the pork first?

Yes - that's the "first cook" in Twice Cooked Pork.
It:

• makes slicing easier
• renders some fat
• keeps the stir fry from becoming greasy
• gives the pork that classic tender-but-chewy texture

Skipping it changes the dish completely.

Can I add vegetables?

Yes! We like to use leeks, but you can also add:

• cabbage
• bell peppers
• onions
• garlic chives

Is there a gluten-free substitute for doubanjiang?

Most doubanjiang brands do contain gluten. If needed, use:

• chili crisp
• chili garlic sauce
• Korean gochujang (different flavor but delicious)
• sambal oelek

It won't taste exactly the same, but still gives good heat and umami.

How spicy is this dish?

Moderately spicy. Most of the heat comes from doubanjiang, so you can adjust it easily:

• Use 1 tbsp for mild
• Use 2 tbsp for medium (classic)
• Add more for spicy-lovers
• Add sugar (½-1 tsp) to balance heat if needed

Can I make this ahead?

Yes - the parboiled pork can be cooked 1-2 days in advance and kept in the fridge.
When ready to cook, slice and stir fry as usual. This makes dinner extremely fast.

Can I replace the leeks?

If you can't find leeks, use:

• green onions
• onions
• garlic chives
• Taiwanese cabbage (thinly sliced)

Leeks give the most authentic flavor, but any of these work.

More Delicious Pork Belly Recipes

• If you love melt-in-your-mouth pork belly, try this Chinese Red Braised Pork Belly - it's rich, savory, and slow-cooked in a soy-based sauce that's packed with flavor!
• Want to switch it up? This Red Braised Pork Belly with Bamboo Shoots adds a delicious crunch and earthy flavor to the classic dish - a match made in heaven!
• How about an easy and tasty stir fry? Try this Pork Belly Cabbage Stir Fry, it only takes 20 minutes!
• For something quick and satisfying, check out this Pan-Fried Pork Belly - crispy edges, juicy center, and super simple to make! You can serve with your favorite spices or dipping sauce as well!
• If you're a fan of Korean flavors, don't miss this Kimchi Pork Belly Stir Fry - spicy, tangy, and totally addicting!

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