Twice-Cooked Pork

Name: Twice-Cooked Pork
Total time: 1 h 44 min
Yield: 4 servings
Ingredients: 600 g Pork belly; 1,500 ml Water; 20 g Ginger; 2 piece Spring onions; 2 tbsp Shaoxing rice wine; 1 piece Leek; 2 piece green bell pepper; 4 clove Garlic; 1 piece Spring onions; 2 tbsp rapeseed oil; 2 tbsp Doubanjiang; 1 tbsp sweet bean paste; 1 tbsp Fermented black beans; 1 tbsp Light soy sauce; 1 tsp Dark soy sauce; 1 tsp Sugar

1 hr 44 min · 15 min active · makes ~2.5 l · Medium

Twice-cooked pork belly with sweet bean paste, spring onions and leek. A Sichuan classic combining tender, rendered pork with spiced paste and fresh aromatics.

See more →

Twice-Cooked Pork

Twice-cooked pork belly with sweet bean paste, spring onions and leek. A Sichuan classic combining tender, rendered pork with spiced paste and fresh aromatics.

See more →

TOTAL TIME

1 hr 44 min

ACTIVE TIME

15 min

QUANTITY

~2.5 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/15

Tools0/9

Ingredients

0/15 gathered · 4 servings

600g

1,500ml

20g

3piece

2tbsp

1piece

2piece

4clove

2tbsp

1tbsp

1tsp

#	Quantity	Notes	State
1	600g	—	—
2	1,500ml	—	—
3	20g	—	—
4	3piece	—	—
5	2tbsp	—	—
6	1piece	—	—
7	2piece	—	—
8	4clove	—	—
9	2tbsp	—	—
10	2tbsp	—	—
11	1tbsp	—	—
12	1tbsp	—	—
13	1tbsp	—	—
14	1tsp	—	—
15	1tsp	—	—

Tools

12 items

Serveware

1 item

Procedure

39 steps

1 of 39

Lower the pork belly into a large saucepan in one piece.

Pork belly · 600 g

⏱ 10s

ResultPork belly

2 of 39

Pour the water into the saucepan to cover the pork belly.

Water · 1,500 ml

⏱ 10s

ResultPork belly and water

3 of 39

Add the ginger to the saucepan, broken into a few rough pieces with your fingers.

Ginger · 20 g

⏱ 10s

ResultPork belly and water and ginger

4 of 39

Add 2 spring onions to the pan, bruised lightly with the flat of a knife.

Spring onions · 2 piece

⏱ 10s

ResultPork belly mixture

5 of 39

Pour the Shaoxing rice wine into the pan.

Shaoxing rice wine · 2 tbsp

⏱ 5s

ResultPork belly and shaoxing rice wine mixture

6 of 39

Bring the liquid to a full boil over high heat, skimming off any grey foam that rises to the surface.

⏱ 2 min

ResultSimmering poaching liquid

7 of 39

Reduce the heat so the liquid barely trembles and poach the pork belly, partially covered, until a skewer passes through the thickest part with just a little resistance — about 40 minutes.

⏱ 40 min

ResultPoached pork belly

8 of 39

Lift the pork belly out of the pan onto the chopping board and leave it to cool until you can handle it comfortably.

⏱ 20 min

ResultPoached pork belly

9 of 39

Leave the pork belly on the board to cool to room temperature so the fat firms up and the meat slices cleanly.

⏱ 20 min

ResultCooled poached pork belly

10 of 39

Cut the cooled pork belly across the grain into slices about 3–4 mm thick, keeping the skin on each piece.

⏱ 1 min 30s

ResultPork belly slices

11 of 39

Slide the pork belly slices onto a plate and set aside while you prepare the vegetables.

Pork belly slices · step 10

⏱ 15s

ResultPork belly slicesused in step 26

12 of 39

Trim the root end and the darkest green tops from the leek, then halve it lengthways and rinse between the layers under cold running water.

Leek · 1 piece

⏱ 20s

ResultTrimmed leeks

13 of 39

Cut the leek on a slight diagonal into pieces roughly 3 cm long.

Trimmed leeks · step 12

⏱ 30s

ResultSliced leeks

14 of 39

Transfer the sliced leek to a small bowl and set it aside.

Sliced leeks · step 13

⏱ 10s

ResultSliced leeksused in step 34

15 of 39

Halve each green pepper, pull out the core and seeds, and discard them.

Green bell pepper · 2 piece

⏱ 30s

ResultDeseeded green pepper

16 of 39

Cut each pepper half into rough chunks about 3 cm across.

Deseeded green pepper · step 15

⏱ 30s

ResultGreen pepper chunks

17 of 39

Transfer the pepper chunks to a second small bowl and set them aside.

Green pepper chunks · step 16

⏱ 10s

ResultGreen pepper chunks

18 of 39

Crush each garlic clove flat with the side of the knife and slip off the skins.

Garlic · 4 clove

⏱ 20s

ResultPeeled garlic cloves

19 of 39

Cut the peeled garlic cloves into thin slices.

Peeled garlic cloves · step 18

⏱ 20s

ResultThinly sliced garlic

20 of 39

Add the sliced garlic to the bowl with the pepper chunks.

Thinly sliced garlic · step 19

⏱ 10s

ResultThinly sliced garlic and green pepper chunks

21 of 39

Strip the outermost layer from the remaining spring onion and discard it.

Spring onions · 1 piece

⏱ 15s

ResultPeeled spring onions

22 of 39

Cut the peeled spring onion into thin rounds on a slight diagonal.

Peeled spring onions · step 21

⏱ 20s

ResultThinly sliced spring onions

23 of 39

Tip the sliced spring onion into the bowl with the pepper and garlic.

Thinly sliced spring onions · step 22

⏱ 10s

ResultThinly sliced spring onions and thinly sliced garlic and green pepper chunksused in step 33

24 of 39

Pour the rapeseed oil into the wok.

Rapeseed oil · 2 tbsp

⏱ 8s

ResultRapeseed oil

25 of 39

Set the wok over high heat and swirl the oil around the sides, heating until it shimmers and the first wisp of smoke appears.

⏱ 1 min

ResultHot oil

26 of 39

Slide the pork belly slices into the hot wok in a single layer.

Pork belly slices · step 11

⏱ 10s

ResultPork belly slices and hot oil

27 of 39

Stir-fry the pork slices, spreading them against the hot wok surface and turning them frequently, until the fat renders, the edges begin to curl and some pieces take on patches of golden colour.

⏱ 3 min

ResultLightly crisped pork belly

28 of 39

Add the doubanjiang to the wok, pushing it down into the rendered fat.

Doubanjiang · 2 tbsp

⏱ 5s

ResultLightly crisped pork belly and doubanjiang

29 of 39

Stir-fry briskly, folding the pork through the paste until the oil turns deep red and the paste smells toasty — about 1 minute.

⏱ 1 min

ResultFragrant chilli-coated pork

30 of 39

Add the sweet bean paste to the wok.

Sweet bean paste · 1 tbsp

⏱ 5s

ResultFragrant chilli-coated pork and sweet bean paste

31 of 39

Add the fermented black beans to the wok.

Fermented black beans · 1 tbsp

⏱ 5s

ResultFragrant chilli-coated pork and sweet bean paste and fermented black beans

32 of 39

Stir everything together vigorously so the pastes coat every slice of pork evenly.

⏱ 30s

ResultPaste-coated pork

33 of 39

Tip the pepper chunks, garlic and spring onion into the wok.

Thinly sliced spring onions and thinly sliced garlic and green pepper chunks · step 23

⏱ 10s

ResultPaste-coated pork and green pepper chunk mixture

34 of 39

Add the sliced leek to the wok.

Sliced leeks · step 14

⏱ 10s

ResultPaste-coated pork and green pepper chunk mixture

35 of 39

Toss everything together over high heat until the pepper and leek are tender at the edges but still have a little bite — about 90 seconds.

⏱ 1 min 30s

ResultPork and vegetables combined

36 of 39

Drizzle the light soy sauce down the side of the wok so it sizzles as it hits the metal.

Light soy sauce · 1 tbsp

⏱ 5s

ResultPork and vegetables combined and light soy sauce

37 of 39

Add the dark soy sauce to deepen the colour.

Dark soy sauce · 1 tsp

⏱ 5s

ResultPork mixture

38 of 39

Sprinkle in the sugar to balance the salt and heat.

Sugar · 1 tsp

⏱ 5s

ResultPork mixture

39 of 39

Stir-fry for a final 30 seconds over high heat until the sauce coats everything in a glossy, savoury glaze.

⏱ 30s

ResultTwice-cooked pork

Total Time1 hr 44 min

#	Product	Action
1	600 g	Lower the pork belly into a large saucepan in one piece.⏱ 10sResultPork belly
2	1,500 ml	Pour the water into the saucepan to cover the pork belly.⏱ 10sResultPork belly and water
3	20 g	Add the ginger to the saucepan, broken into a few rough pieces with your fingers.⏱ 10sResultPork belly and water and ginger
4	2 piece	Add 2 spring onions to the pan, bruised lightly with the flat of a knife.⏱ 10sResultPork belly mixture
5	2 tbsp	Pour the Shaoxing rice wine into the pan.⏱ 5sResultPork belly and shaoxing rice wine mixture
6	—	Bring the liquid to a full boil over high heat, skimming off any grey foam that rises to the surface.⏱ 2 minResultSimmering poaching liquid
7	—	Reduce the heat so the liquid barely trembles and poach the pork belly, partially covered, until a skewer passes through the thickest part with just a little resistance — about 40 minutes.⏱ 40 minResultPoached pork belly
8	—	Lift the pork belly out of the pan onto the chopping board and leave it to cool until you can handle it comfortably.⏱ 20 minResultPoached pork belly
9	—	Leave the pork belly on the board to cool to room temperature so the fat firms up and the meat slices cleanly.⏱ 20 minResultCooled poached pork belly
10	—	Cut the cooled pork belly across the grain into slices about 3–4 mm thick, keeping the skin on each piece.⏱ 1 min 30sResultPork belly slices
11	Pork belly slicesstep 10	Slide the pork belly slices onto a plate and set aside while you prepare the vegetables.⏱ 15sResultPork belly slicesused in step 26
12	1 piece	Trim the root end and the darkest green tops from the leek, then halve it lengthways and rinse between the layers under cold running water.⏱ 20sResultTrimmed leeks
13	Trimmed leeksstep 12	Cut the leek on a slight diagonal into pieces roughly 3 cm long.⏱ 30sResultSliced leeks
14	Sliced leeksstep 13	Transfer the sliced leek to a small bowl and set it aside.⏱ 10sResultSliced leeksused in step 34
15	2 piece	Halve each green pepper, pull out the core and seeds, and discard them.⏱ 30sResultDeseeded green pepper
16	Deseeded green pepperstep 15	Cut each pepper half into rough chunks about 3 cm across.⏱ 30sResultGreen pepper chunks
17	Green pepper chunksstep 16	Transfer the pepper chunks to a second small bowl and set them aside.⏱ 10sResultGreen pepper chunks
18	4 clove	Crush each garlic clove flat with the side of the knife and slip off the skins.⏱ 20sResultPeeled garlic cloves
19	Peeled garlic clovesstep 18	Cut the peeled garlic cloves into thin slices.⏱ 20sResultThinly sliced garlic
20	Thinly sliced garlicstep 19	Add the sliced garlic to the bowl with the pepper chunks.⏱ 10sResultThinly sliced garlic and green pepper chunks
21	1 piece	Strip the outermost layer from the remaining spring onion and discard it.⏱ 15sResultPeeled spring onions
22	Peeled spring onionsstep 21	Cut the peeled spring onion into thin rounds on a slight diagonal.⏱ 20sResultThinly sliced spring onions
23	Thinly sliced spring onionsstep 22	Tip the sliced spring onion into the bowl with the pepper and garlic.⏱ 10sResultThinly sliced spring onions and thinly sliced garlic and green pepper chunksused in step 33
24	2 tbsp	Pour the rapeseed oil into the wok.⏱ 8sResultRapeseed oil
25	—	Set the wok over high heat and swirl the oil around the sides, heating until it shimmers and the first wisp of smoke appears.⏱ 1 minResultHot oil
26	Pork belly slicesstep 11	Slide the pork belly slices into the hot wok in a single layer.⏱ 10sResultPork belly slices and hot oil
27	—	Stir-fry the pork slices, spreading them against the hot wok surface and turning them frequently, until the fat renders, the edges begin to curl and some pieces take on patches of golden colour.⏱ 3 minResultLightly crisped pork belly
28	2 tbsp	Add the doubanjiang to the wok, pushing it down into the rendered fat.⏱ 5sResultLightly crisped pork belly and doubanjiang
29	—	Stir-fry briskly, folding the pork through the paste until the oil turns deep red and the paste smells toasty — about 1 minute.⏱ 1 minResultFragrant chilli-coated pork
30	1 tbsp	Add the sweet bean paste to the wok.⏱ 5sResultFragrant chilli-coated pork and sweet bean paste
31	1 tbsp	Add the fermented black beans to the wok.⏱ 5sResultFragrant chilli-coated pork and sweet bean paste and fermented black beans
32	—	Stir everything together vigorously so the pastes coat every slice of pork evenly.⏱ 30sResultPaste-coated pork
33	Thinly sliced spring onions and thinly sliced garlic and green pepper chunksstep 23	Tip the pepper chunks, garlic and spring onion into the wok.⏱ 10sResultPaste-coated pork and green pepper chunk mixture
34	Sliced leeksstep 14	Add the sliced leek to the wok.⏱ 10sResultPaste-coated pork and green pepper chunk mixture
35	—	Toss everything together over high heat until the pepper and leek are tender at the edges but still have a little bite — about 90 seconds.⏱ 1 min 30sResultPork and vegetables combined
36	1 tbsp	Drizzle the light soy sauce down the side of the wok so it sizzles as it hits the metal.⏱ 5sResultPork and vegetables combined and light soy sauce
37	1 tsp	Add the dark soy sauce to deepen the colour.⏱ 5sResultPork mixture
38	1 tsp	Sprinkle in the sugar to balance the salt and heat.⏱ 5sResultPork mixture
39	—	Stir-fry for a final 30 seconds over high heat until the sauce coats everything in a glossy, savoury glaze.⏱ 30sResultTwice-cooked pork
Total Time		1 hr 44 min

Serving

Spoon the twice-cooked pork onto a warmed serving plate, scraping out every last bit of the glossy sauce from the wok.

Nutrition

per serving

Estimated · pre-cooking · 94% ingredients covered

Nutrient	Per serving
	920kcal
	19g
	87g
	29g
	14g
	4g
	2g
	864mg

Ingredients0/15

Tools0/9

Recipe

Twice-Cooked Pork

Twice-cooked pork belly with sweet bean paste, spring onions and leek. A Sichuan classic combining tender, rendered pork with spiced paste and fresh aromatics.

What you’ll doYou will poach a whole piece of pork belly until tender, cool it, and slice it thinly. While it cools, you will prep leek, green pepper, garlic and spring onion into separate bowls. Then you will sear the pork slices in a hot wok until the fat renders and the edges curl, fold in doubanjiang and sweet bean paste until fragrant, add all the vegetables, toss briefly over high heat, finish with soy sauce and sugar, and serve at once with the glossy sauce.

Serves4

Total1 hr 44 min

LevelMedium

Ingredients

Pork belly600 g
Water1,500 ml
Ginger20 g
Spring onions3 piece
Shaoxing rice wine2 tbsp
Leek1 piece
Green bell pepper2 piece
Garlic4 clove
Rapeseed oil2 tbsp
Doubanjiang2 tbsp
Sweet bean paste1 tbsp
Fermented black beans1 tbsp
Light soy sauce1 tbsp
Dark soy sauce1 tsp
Sugar1 tsp

Tools

Large saucepanWokServing plateLeeks bowl (small bowl)Green chunks bowl (small bowl)Chef's knifeSkewerWooden spoonPlateChopping boardSkewersPan lid

Method

Lower the pork belly into a large saucepan in one piece.

10sLarge saucepanPork belly · 600 g

Pour the water into the saucepan to cover the pork belly.

10sLarge saucepanWater · 1,500 ml

Add the ginger to the saucepan, broken into a few rough pieces with your fingers.

10sLarge saucepanGinger · 20 g

Add 2 spring onions to the pan, bruised lightly with the flat of a knife.

10sLarge saucepan, Chefs knifeSpring onions · 2 piece

Pour the Shaoxing rice wine into the pan.

5sLarge saucepanShaoxing rice wine · 2 tbsp

Bring the liquid to a full boil over high heat, skimming off any grey foam that rises to the surface.

2 minLarge saucepan

Reduce the heat so the liquid barely trembles and poach the pork belly, partially covered, until a skewer passes through the thickest part with just a little resistance — about 40 minutes.

40 minLarge saucepan, Skewers, Pan lid

Lift the pork belly out of the pan onto the chopping board and leave it to cool until you can handle it comfortably.

20 minChopping board

Leave the pork belly on the board to cool to room temperature so the fat firms up and the meat slices cleanly.

20 minChopping board

Cut the cooled pork belly across the grain into slices about 3–4 mm thick, keeping the skin on each piece.

1 min 30sChopping board, Chefs knife

Slide the pork belly slices onto a plate and set aside while you prepare the vegetables.

Result · Pork belly slices · used in step 26

15sPlatePork belly slices · step 10

Trim the root end and the darkest green tops from the leek, then halve it lengthways and rinse between the layers under cold running water.

20sChopping board, Chefs knifeLeek · 1 piece

Cut the leek on a slight diagonal into pieces roughly 3 cm long.

30sChopping board, Chefs knifeTrimmed leeks · step 12

Transfer the sliced leek to a small bowl and set it aside.

Result · Sliced leeks · used in step 34

10sLeeks bowl (small bowl)Sliced leeks · step 13

Halve each green pepper, pull out the core and seeds, and discard them.

30sChopping board, Chefs knifeGreen bell pepper · 2 piece

Cut each pepper half into rough chunks about 3 cm across.

30sChopping board, Chefs knifeDeseeded green pepper · step 15

Transfer the pepper chunks to a second small bowl and set them aside.

10sGreen chunks bowl (small bowl)Green pepper chunks · step 16

Crush each garlic clove flat with the side of the knife and slip off the skins.

20sChopping board, Chefs knifeGarlic · 4 clove

Cut the peeled garlic cloves into thin slices.

20sChopping board, Chefs knifePeeled garlic cloves · step 18

Add the sliced garlic to the bowl with the pepper chunks.

10sGreen chunks bowl (small bowl)Thinly sliced garlic · step 19

Strip the outermost layer from the remaining spring onion and discard it.

15sChopping board, Chefs knifeSpring onions · 1 piece

Cut the peeled spring onion into thin rounds on a slight diagonal.

20sChopping board, Chefs knifePeeled spring onions · step 21

Tip the sliced spring onion into the bowl with the pepper and garlic.

Result · Thinly sliced spring onions and thinly sliced garlic and green pepper chunks · used in step 33

10sGreen chunks bowl (small bowl)Thinly sliced spring onions · step 22

Pour the rapeseed oil into the wok.

8sWokRapeseed oil · 2 tbsp

Set the wok over high heat and swirl the oil around the sides, heating until it shimmers and the first wisp of smoke appears.

1 minWok

Slide the pork belly slices into the hot wok in a single layer.

10sWokPork belly slices · step 11

Stir-fry the pork slices, spreading them against the hot wok surface and turning them frequently, until the fat renders, the edges begin to curl and some pieces take on patches of golden colour.

3 minWok, Wooden spoon

Add the doubanjiang to the wok, pushing it down into the rendered fat.

5sWokDoubanjiang · 2 tbsp

Stir-fry briskly, folding the pork through the paste until the oil turns deep red and the paste smells toasty — about 1 minute.

1 minWok, Wooden spoon

Add the sweet bean paste to the wok.

5sWokSweet bean paste · 1 tbsp

Add the fermented black beans to the wok.

5sWokFermented black beans · 1 tbsp

Stir everything together vigorously so the pastes coat every slice of pork evenly.

30sWok, Wooden spoon

Tip the pepper chunks, garlic and spring onion into the wok.

10sWokThinly sliced spring onions and thinly sliced garlic and green pepper chunks · step 23

Add the sliced leek to the wok.

10sWokSliced leeks · step 14

Toss everything together over high heat until the pepper and leek are tender at the edges but still have a little bite — about 90 seconds.

1 min 30sWok, Wooden spoon

Drizzle the light soy sauce down the side of the wok so it sizzles as it hits the metal.

5sWokLight soy sauce · 1 tbsp

Add the dark soy sauce to deepen the colour.

5sWokDark soy sauce · 1 tsp

Sprinkle in the sugar to balance the salt and heat.

5sWokSugar · 1 tsp

Stir-fry for a final 30 seconds over high heat until the sauce coats everything in a glossy, savoury glaze.

30sWok, Wooden spoon

Spoon the twice-cooked pork onto a warmed serving plate, scraping out every last bit of the glossy sauce from the wok.

Result · Twice-cooked pork

15sServing plateTwice-cooked pork · step 39

Printed 7 October 2026