Twice Cooked Pork Recipe

Ingredients

• 454 g (1 lb)pork belly
• 30 ml (2 tbsp)chilli bean sauce (doubanjiang)
• 30 ml (2 tbsp)cooking oil
• 1 largeleek, cut into 2.5 cm (1-inch) pieces
• 2 cloves, or 1 tsp mincedgarlic, minced

Instructions

1. 1

   Simmer the pork

   Bring a pot of water to the boil and add the whole pork belly. Bring the water back to the boil, then lower the heat and simmer for about 30 minutes, until the pork is fully cooked and tender. Remove it from the water and leave it to cool.

2. 2

   Slice and prepare

   When the pork is cool enough to handle, slice it thinly. Prepare the leek and garlic if you have not already done so.

3. 3

   Stir-fry the pork

   Heat the oil in a wok over high heat. Add the minced garlic and stir until fragrant, then add the sliced pork belly and doubanjiang. Stir-fry for about 1 minute so the sauce coats the pork.

4. 4

   Cook the leeks

   Add the leeks and stir-fry for 2–3 minutes, until bright green and slightly tender.

5. 5

   Serve straight away

   Take the wok off the heat and serve immediately with rice.

What is twice cooked pork?

Twice cooked pork, or huíguōròu, is a Sichuan-style dish whose name refers to cooking the pork in two stages: simmering it first, then stir-frying it. This version combines pork belly with doubanjiang, garlic and leek for a bold, savoury result.

The initial simmer tenderises the meat, while the quick second cook brings the sauce and aromatics together. Serve it with rice to make a simple dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 431 calories, 27g protein, 7g carbs, 32g fat.

The pork belly contributes most of the fat and protein, while the leek supplies a small amount of carbohydrate; the rice served alongside adds further carbohydrate. For a balanced plate, serve a moderate amount of pork with rice and a generous side of vegetables.

The first cook

Pork belly: simmer it whole until tender before slicing. Leaving it whole for this stage helps keep the meat easy to handle and slice once cooled.

Cooling: let the pork cool enough to handle before cutting it thinly. Thin slices warm through quickly in the wok and take on the sauce.

The sauce and aromatics

Doubanjiang: this fermented chilli bean sauce brings salt, savouriness and heat. It is concentrated, so spread it over the pork in the wok rather than adding it in a large pool.

Garlic and leek: stir the garlic just until fragrant, then add the leek after the pork has been coated. The leek adds sweetness and freshness to the rich meat.

Getting the wok timing right

Hot pan: heat the oil over high heat before adding the garlic and pork. Keep the stir-fry brief so the sauce coats the meat without burning.

Leek cue: cook the leek for 2–3 minutes, stopping when it is bright green and slightly tender. It should still have some shape rather than becoming limp.

Serving the dish

Rice: serve the pork straight from the wok with rice, which goes well with the savoury sauce. Add the rice separately so each person can portion it to taste.

Fresh contrast: a simple side of steamed or lightly cooked vegetables can balance the richness of the pork belly without competing with its seasoning.

Recipe notes & tips

• Keep the pork belly whole while simmering, then slice it after it has cooled enough to handle.
• Cut the pork into thin, even slices so it heats through quickly in the wok.
• Have the leeks and garlic ready before heating the wok, as the stir-fry moves quickly.
• Stir the garlic until fragrant but do not let it brown before adding the pork.
• Watch the leeks closely and stop cooking while they are still bright green.

Variations

• Adjust the heat: use less doubanjiang for a milder stir-fry.
• Add ginger: fry a little minced ginger with the garlic for a warmer aromatic note.
• Add peppers: stir in sliced peppers with the leeks for extra colour and crunch.
• Try spring onions: use them in place of some of the leek for a sharper finish.
• Serve with noodles: offer the pork alongside noodles instead of rice.

Common mistakes to avoid

• Slicing the pork while hot: it is harder to handle; let it cool enough to slice safely.
• Cutting thick slices: they take longer to warm through; slice the cooled pork thinly.
• Burning the garlic: it can turn bitter; stir only until fragrant before adding the pork.
• Overcooking the leeks: they lose their fresh bite; stop after 2–3 minutes when slightly tender.
• Adding the sauce too early: it may scorch in the hot wok; add it with the pork and stir-fry briefly.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot in a pan over medium heat, adding a small splash of water if the pork seems dry.

Frequently asked questions