Twice Cooked Pork

Emmy Chinese Recipes, Recipes Leave a Comment

This classic Szechuan dish features marinated pork belly which is steamed, stir-fried and coated in a yummy sauce. Easy to make and packed full of flavour!

Twice Cooked Pork
Prep time
Cook time
Total time
Serves: 4
  • 500g skin-on, boneless pork belly
  • 2 teaspoons rice wine
  • 2 teaspoons soy sauce
  • 2 tablespoons sweet bean paste
  • 1 tablespoon chilli bean paste
  • 2 teaspoons sugar or to taste
  • 1 tablespoon rice wine
  • 2 tablespoons cooking oil
  • 2 green chilli peppers, chopped
  • 3 spring onions, cut into 2cm lengths
  • 1 tablespoon cooking oil
  • (chicken) salt to taste
  1. Get a bowl. Pour in 2 teaspoons of rice wine and 2 teaspoons of soy sauce. Mix together. Rub the pork belly with the rice wine and soy sauce mixture. Let the pork belly marinade for 2 hours.
  2. When the pork belly has marinated for 2 hours, steam it for at least 20 minutes on a steam tray.
  3. Get a small bowl. Add the sweet bean paste, chilli bean paste, sugar and 1 tablespoon of rice wine. Mix together to form a sauce. Set aside.
  4. When the pork has cooked, cut it into thin slices (let it cool first, you don’t want to burn yourself!).
  5. Heat 2 tablespoons of cooking oil in a wok over medium heat. Add the pork and stir-fry until the pork becomes light brown in colour. Set the pork aside.
  6. Stir-fry the spring onions and chillies for 1 minute in the same oil. Remove from the wok and set aside.
  7. Heat 1 tablespoon of oil until hot. Pour the sauce into the wok. Stir-fry until fragrant.
  8. Add the pork and stir until it’s evenly coated with the sauce.
  9. Add the spring onions and chillies. Season with (chicken) salt.

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