- 25 mins
In my culinary journey, twice-cooked pork is more than just a recipe; it's a symbol of the warm bonds that food can forge between neighbours and friends. My introduction to this iconic Chinese dish happened thanks to my neighbour, a Shanghai native whose culinary prowess knew no bounds. One evening, she kindly invited me over for a homemade meal that included her version of twice-cooked pork, served with fluffy Mantou steamed buns. As I took my first bite, the blend of savoury chicken, crunchy peanuts, and fiery chilies left an indelible mark on my taste buds. I couldn't help but think that this was the best dish in the world. From that day forward, not only did I gain a newfound appreciation for the art of Chinese cooking, but I also gained a wonderful friend who showed me the true meaning of sharing love and culture through food. twice-cooked pork, to me, is a reminder of the beauty of culinary connections and the joy of savouring life's delicious moments with good company.
IngredientsFor the Pork:
- 1/2 pound (about 225g) pork belly or pork shoulder, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon black bean sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 1 leek or green onion, chopped
- 1/2 cup Chinese preserved black beans, rinsed and chopped
- Szechuan peppercorns (optional, for extra spice and numbing sensation)
- Start by blanching the pork slices: In a pot of boiling water, briefly blanch the pork slices for about 1-2 minutes until they turn opaque. Drain and set aside.
- In a bowl, combine the blanched pork with the soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for about 15 minutes.
- In another bowl, mix together the sauce ingredients: soy sauce, hoisin sauce, black bean sauce, and sugar. Set aside.
- Heat a wok or a large wok over high heat. Add the vegetable oil and swirl it around to coat the wok.
- Add the marinated pork slices to the hot wok. Stir-fry until they become slightly crispy and golden brown. Remove the pork from the wok and set it aside.
- In the same wok, add a bit more oil if needed. Add the minced garlic, ginger, and Szechuan peppercorns (if using). Stir-fry for a minute or until fragrant.
- Add the chopped leek or green onion and Chinese preserved black beans to the wok. Stir-fry for a few minutes until the vegetables start to soften.
- Return the cooked pork to the wok and pour the sauce over the pork and vegetables. Stir-fry for another couple of minutes until everything is well coated and heated through.
- Taste and adjust the seasoning if needed. You can add a bit more soy sauce or sugar to balance the flavours.
- Once everything is well combined, remove from heat.
- Serve your Twice-Cooked Pork hot over steamed rice.
- Enjoy the rich flavours of this classic Sichuan dish!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.