Twice cooked pork

Twice-cooked pork, or double-cooked pork, is a cherished dish in Sichuan cuisine that delivers an explosion of flavors. This culinary delight features pork that's first simmered, then sliced, and finally stir-fried with a variety of vegetables such as cabbage, bell peppers, onions, or scallions.

The magic of twice-cooked pork lies in its sauce. A typical sauce might include ingredients such as Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang (sweet wheat) bean paste. This combination creates a rich, savory, and slightly spicy flavor that makes the dish truly irresistible.

To prepare twice-cooked pork, you start by simmering pork belly steaks with some spices. Once cooked, the meat is refrigerated to firm it up, making it easier to slice thinly. The sliced pork is then stir-fried in a wok with oil and your choice of vegetables—common selections include garlic leaves, napa cabbage, bell peppers, and scallions. The term "twice-cooked pork" originates from this two-step cooking process: first simmering, then stir-frying. In some variations, the meat is fried separately before being combined with the vegetables.

While the exact origins of twice-cooked pork are somewhat obscure, it holds a revered place in Sichuan culinary traditions. It's often enjoyed during traditional feasts on the 1st and 15th days of the lunar month, serving as a main course. The dish is sometimes compared to "Yan Jian Rou" which offers a similar taste but is prepared differently.

And if you're short on time, don't worry—premade sauces for twice-cooked pork are available from various food manufacturers, allowing you to enjoy this delicious dish with minimal effort.