Forget Takeout! Make Authentic Twice Cooked Pork at Home

🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀 🌸Order Now - https://geni.us/chinesecookbook 🎀 Estimated Shipping Dates 🎀 🌸USA, Canada, and Australia - Will ship within 3-5 business days 🌸All Other Countries - can take 4 - 10 weeks, depending on your country, because managing worldwide shipping is challenging. 🥘 BUY A WOK - https://geni.us/carbon-steel-wok 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes 🥢 PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/soupeduprecipes/easy-chinese-twice-cooked-pork-recipe The origins of Twice Cooked Pork trace back to ancient Chinese sacrificial traditions. In Sichuan, pork for ancestor worship was simmered without salt as a sign of respect. After the ceremony, the meat was reheated and stir-fried for the family to enjoy. Over time, this preparation evolved into the dish we know today. Its name reflects the cooking method—first simmering the pork, then stir-frying it to perfection. For cooking the pork for the first time 2 liters / 8⅓ cups water 454g / 1 pound skin-on pork belly or pork butt 9g / about 3 slices ginger 30g / about 2 scallions 2g / ½ Tbsp whole Sichuan peppercorn (Amazon Link - https://geni.us/sichuan-peppercorns) 28g / 2 Tbsps Chinese cooking wine (Amazon Link - https://geni.us/shaoxing-wine) For cooking the pork the second time 100g / about 4 garlic sprouts 15g / about 5 cloves garlic, sliced thinly 8g / about ½ inch ginger, sliced thinly 60g / about 2 green chili peppers 60g / about 2 red chili peppers 24g / 1.5 Tbsps Sichuan dou ban jiang (Amazon Link - https://geni.us/Sichuan-dou-ban-jiang) 5.3g / 1 tsp sweet flour sauce (Amazon Link - https://geni.us/tianmian-sauce) 2.8g / 1 tsp fermented black beans (Amazon Link - https://geni.us/fermented-black-beans) 16.6g / 1 Tbsp soy sauce (Amazon Link - https://geni.us/light-soy-sauce) 21g / 1.5 Tbsps Chinese cooking wine (Amazon Link - https://geni.us/shaoxing-wine) Instructions Add water, the pork belly, ginger slices, scallions, Sichuan peppercorns, and Chinese cooking wine to a pot, and then bring to a boil. Switch the heat to low and simmer for 25 minutes. While the pork belly is simmering, cut the garlic sprouts into 2-inch long stalks. Separate the white and green parts. Cut the red and green chili peppers into small triangles and set them aside. Remove the pork belly from the pot, rinse it under running water, and wipe off the moisture with paper towels. Cut the pork belly into ⅛-inch thick slices. Heat the wok over medium heat and add the pork slices. Stir for 3 minutes or until a few tablespoons of fat is rendered from the pork. You can take some pork fat out of the wok so the dish is not too greasy. Add the garlic, ginger slices, red and green chili peppers, the white parts of the garlic sprouts, fermented black beans, sweet flour sauce, and Sichuan dou ban jiang. Stir over medium heat for a few minutes. Season the dish with soy sauce and Chinese cooking wine. Mix until well combined. Add the green part of the garlic sprouts and toss well. Serve with white rice.