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Chinese

Twice-Cooked Pork

A Sichuan classic of tender pork belly stir-fried with doubanjiang, green garlic and peppers.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Twice-Cooked Pork

45 mintotal

35 min hands-on10 min hands-off

Prep 20 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
Spicy
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 10 minutes of inactive resting after simmering the pork; slightly cooled pork slices more neatly for the second cook.

Method

  1. Place the pork belly in a saucepan with the ginger, spring onion whites and water. Bring to a boil, reduce the heat and simmer for 15 minutes, until the outside is cooked but the centre remains slightly firm.

    15 min

  2. Remove the pork from the saucepan and let it rest for 10 minutes. Pat it dry, then cut it across the grain into thin slices about 3 mm thick.

    10 min

  3. Heat the neutral oil in a wok over medium-high heat. Add the pork slices and stir-fry for 4 to 5 minutes, until some fat renders and the edges begin to curl and brown.

    4–5 min

  4. Move the pork to one side of the wok. Add the doubanjiang to the exposed oil and fry for 30 seconds, until fragrant and the oil turns red.

    30 sec

  5. Add the dried chillies, green garlic whites and bell pepper. Stir-fry for 2 minutes, until the pepper is bright and slightly tender.

    2 min

  6. Add the soy sauce, Shaoxing wine and sugar. Toss for 1 minute, then add the green garlic tops and cook for another minute, until wilted but still bright. Serve immediately.

    1 min

How to tell it's done

The pork should be tender with lightly crisp, curled edges, while the peppers and green garlic retain a slight bite.

Getting it right

Tip

Cool the simmered pork before slicing; warm pork is softer and difficult to cut into the thin, even slices required for this dish.

What to serve it with

Serve hot with plain steamed rice and a simply cooked leafy vegetable.

Common mistakes

The pork slices tear or turn thick and chewy.
Let the simmered pork rest before slicing and cut it thinly across the grain. Ragged thick slices will not render neatly in the second cook.

Substitutions

  • Green Garlic — Spring Onion Whites and Spring Onion Greens may be used together, although the flavour will be milder and less garlicky.
  • Pork Belly — A fatty boneless pork shoulder cut may be used, but the finished slices will be less silky and rich.

Storing and reheating

Refrigerate twice-cooked pork in a covered container for up to 3 days. Reheat quickly in a wok or skillet until hot; freezing is not ideal because the peppers soften.