Chinese Twice Cooked Pork

Chinese Twice Cooked Pork


Here is a great recipe with photos for each step. You will find it hard to go wrong!

What You’ll Need for Chinese Twice Cooked Pork:

  • 1 pound of pork belly, sliced thinly after being boiled
  • 2 tablespoons red chili soybean paste (also goes by the name gochugaru)
  • 2 tablespoons soybean oil
  • 2 tablespoons soybean paste
  • 1 small thumb size piece of ginger, sliced thinly
  • ½ cup sliced green chilis (or use 2 pieces of red chili)
  • 1 small bundle of leeks or green onions cut into 2 inch sections (about 2/3-1 cup)

Let’s Make Some Chinese Twice Cooked Pork:

1. Place a wok or a heavy bottom pan over high heat.

twice cooked

2. Add in the soybean paste and red chili soybean paste and allow the oil to oak it up (about 30-45 seconds). Then add the sliced boiled pork belly. Mix together until the pork is coated with the sauce.

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3. Add in the ginger and the white part of the green onion (or leeks). Cook together for about 1 minute stirring constantly.

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4. Add the chilis and mix for about 30-45 seconds.

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5. Take off from heat and then add the green part of the green onion (or leeks).

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6. Serve and enjoy!

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This recipe serves 2-4 persons depending on appetite.

Notes re Chinese Twice Cooked Pork;

Many of us have been to a Chinese restaurant serving Sichuan style cuisine and this recipe is likely to have been o the menu. Chinese twice cooked pork is an appetizing mix of exotic Asian flavors in a spicy and flavorful sauce and  goes well with mixed vegetables as a main dish or side dish. It also tastes great wrapped in lettuce leaves for a satisfying low-carb meal. This is a slightly westernized version of the dish but pretty close to the authentic.

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