Twice Cooked Pork Recipe 回鍋肉

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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!

Name Origin

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?

Hot Sauce

The hot sauce I use is called Chili Bean Sauce aka Doubanjiang. It’s a hot and savory bean paste made from fermented broad beans, chili peppers, and soy beans.

If you’re on a strict gluten free or paleo diet, you will not want to use Chili Bean Sauce aka Doubanjiang as it does contain legumes and most contain some gluten. You can choose some other type of spicy chili of your choice! If you’re not on a strict paleo diet or don’t mind a little legume, I highly suggest using it as it’s tasty!

Ingredients

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

Instructions

Step one… we’re going to cook the pork (for the first time)! 

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 to let it cool. This is the best time to mince your garlic, and also chop your leeks if you haven’t already.

Once the pork belly is cool, slice up it up thinly.  

In a wok or cooking pan, heat your cooking oil and minced 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!

Twice Cooked Pork 回鍋肉

Twice Cooked Pork 回鍋肉

Ingredients

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

Instructions

Step one… we’re going to cook the pork (for the first time)! 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 to let it cool. This is the best time to mince your garlic, and also chop your leeks if you haven’t already.

Once the pork belly is cool, slice up it up thinly.

In a wok or cooking pan, heat your cooking oil and minced 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!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 96mgSodium: 314mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 27g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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6 comments

  1. Hi Tina,
    Looks Delicious! Thanks for sharing your tips. I get more ideas from it. I should try Twice Cooked Pork at my home.

  2. This immediately brings back my childhood memory. So good and delicious !!

  3. I’ve never had twice cooked pork belly before. Looks simple to make and the chili sauce looks so yummy!!

    1. Thanks! It’s actually Leek! But it IS so crisp and fresh…. I might or might not be drooling too haha!

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