my comfort recipes
♥ Log in Sign up
  • en
  • fr
  • es
  • pt
  • de
  • it
  • nl
    • 🌍 World Kitchen
    🌍 World Kitchen
    Log in Sign up
    Home / Dinner / Twice-Cooked Pork

    Twice-Cooked Pork

    Pork belly simmered, sliced, then wok-tossed with leeks and fermented bean paste until the edges turn crisp and caramelized.

    ⏱ 20 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet

    Twice-cooked pork is one of the great homestyle dishes of Sichuan, and its name tells you exactly how it is made. The belly is simmered first, then sliced and stir-fried a second time, which gives it a texture no single cooking pass can match. Every Sichuan home cook knows the trick: simmer long enough, slice thin, and let the wok do the rest.

    The pork belly that gets a second chance in the wok

    The second trip to the wok turns the edges of each slice golden and slightly chewy, while the leeks soften into sweet ribbons and the bean paste paints everything a brick-red glow. The pork is savory, a little smoky, and just rich enough to make you go back for more. It is often called the dish that tastes like home in Sichuan, and one bite explains why; serve it with nothing fancier than rice and a cold beer.

    Craving more? Explore all Sichuan Kitchen recipes.

    Sichuan recipes →

    Step by stepInstructions

    1. Put the pork belly in a pot with the ginger slices, scallions, wine, and enough water to cover. Bring to a boil, then simmer for 25 minutes, until the pork is just tender.
    2. Drain the pork and let it cool until easy to handle, then slice thinly against the grain.
    3. Heat the vegetable oil in a wok over medium heat. Add the sliced pork and cook until the edges curl and turn golden, 4 to 5 minutes, letting the slices render some of their fat.
    4. Push the pork to one side, add the doubanjiang and sweet bean sauce, and stir-fry until the oil turns red, about 1 minute.
    5. Add the minced ginger, garlic, and leek, and stir-fry for 2 minutes, until the leek is soft.
    6. Season with soy sauce and sugar, toss everything together, and serve hot with rice.

    💡 Chef tips & storage

    Simmer the belly until a skewer slides in with no resistance, or the slices will be chewy instead of silky. Slice against the grain into thin pieces so they curl slightly when they hit the hot wok.

    Rate this recipe

    ★ ★ ★ ★ ★
    ☆☆☆☆☆No ratings yet
    Sign in to rate this recipe.

    Recipe details

    Prep20 min
    Cook30 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

    Keep browsingYou might also like

    View all recipes →