STIR FRY RECIPES – Twice Cooked Pork (Chinese Recipe) [回锅肉]

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Twice cooked pork AKA “回锅肉”, It is a must try dish when you visit Sichuan China. After I got so many requests for this, I know I need to do it. It is so classic that every family in Sichuan knows how to make it.

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**LIST OF INGREDIENTS**

**FOR BLANCHING THE PORK**
– 1 pound of pork belly
– 3 slices of ginger
– 2 pieces of leek
– 1 tbsp of Sichuan peppercorn [Amazon Link: https://amzn.to/2QQzhbA]
– 2 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine: https://amzn.to/2RW4KWG]
– 1/2 tbsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce: https://amzn.to/2Qbjapr]

**VEGETABLES**
– 3 cloves of garlic
– 2 tbsp of ginger strips
– 5 ounces of leeks
– 3 green chilies and 1 red chili

**SEASONING**
– 1.5 tbsp of Chinese cooking wine
– 1.5 tbsp of the broth that we blanch the pork with
– 1 tsp of sugar
– 1 tsp of sweet bean paste [甜面酱 Amazon buying choice:http://amzn.to/2yjA7kE]
– 1.5 tbsp Sichuan Dou ban Jiang [豆瓣酱 Amazon buying choice: http://amzn.to/2yJ5sBw]

**STEP BY STEP**

– Get a nice piece of pork belly. Make sure it has the clear layer. That will ensure your pork turn out juicy and flavorful.

– Prepared a pot with water. Bring it to a boil. Add in few slices of ginger, 2 pieces of leek, 1 tbsp of Sichuan peppercorn, 2 tbsp of Chinese cooking wine, 1/2 tbsp of dark soy sauce. Then put your meat in.

– Turn the heat to low and let it cook for 20 minutes. Twice cooked pork – That means we need to cook the pork twice. So this is the first time.

– Test the pork with chopstick after 20 minutes. If the chopstick can go through easily, that means it is ready.

– Pop the pork in the fridge. It will help to cool down the pork faster, also, will dry out the surface of the pork and lock the juice inside so when you cut it, there won’t be water splash everywhere.

– While waiting, you can prepare your vegetables.

– Ginger, slice it. Then cut it into strips.

– 3 cloves of garlic, peel it then roughly chop it.

– Leeks, cut it into short strips.

– Chilies, roughly cut it into small pieces.

– Now you can take the pork out of the fridge and cut it into thin pieces.

– Let’s start cooking. Heat up your wok. Add a little bit oil in it and put in your pork. Try to separate the meat so most of the pork touches the bottom. Let 1 side cook for about 20 seconds and then give it a mix. Separate it again and cook it for another 20 seconds.

– After 3 minutes, you should see the fat is coming out from the pork. If you don’t like that much fat you can take some oil out. I don’t mind it so I didn’t take it out.

– Now it is time for the seasoning. 1.5 tbsp of Chinese cooking wine, 1.5 tbsp of the broth that we cooked the pork with, 1 tsp of sugar, 1 tsp of sweet bean paste, 1.5 tbsp of Dou ban jiang. Dou Ban Jiang is the most common sauce in Sichuan, if you like Sichuan food, you should store 1 bottle in you kitchen.

– Mix the pork with all the seasoning. Keep cooking this on medium heat. You can tell it is ready by the color.

– Then you can add the rest of ingredients. The garlic, the ginger, the leeks and the chilies. Give it a mix and turn the heat to high. Stir this for 2 minutes until the chilies are getting a little soft and everything is well combined. Take it out and you are done!

Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

…and if you’ve read this far, might as well subscribe. More recipes coming soon =)

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Comments

Angelo Khanhnhay says:

Good cooking and a beauty that's making the recipe. 😉

Captain Ndox says:

hi, i have problem with boiling pork belly. The skin, fat layer and bottom meat become tough. can you suggest me a way to boil it perfectly? thank you.

Michelle Bautista says:

In English it is garlic sprouts. Leeks are the really huge looking green onions. The base of a leek or the white part has a diameter of about an inch more or less.

Andrea says:

I made this dish (doubled the amount of pork belly and somewhat doubled the recipe, added the optional sweet bean paste). Very satisfied with the recipe, the taste is pretty spot on to what I had been going for and my memories of eating it in restaurants. I don't have a wok, so I think the texture of the pork belly wasn't entirely the same and it was a task to cook (be careful of it spattering everywhere). Other than that, I can't believe I waited this long to make this. It's super easy and definitely crowd pleasing.

jayson guianan says:

Sana all marunong mag tali ng tanglad 😁🤣

PinkMonkeyBird says:

I just made this last night but substituted extra firm tofu for the pork belly. Please do not get upset with me. I’m trying to transition to a more ethical diet, but it’s hard to give up the meaty dishes that are so delicious. I gave this recipe a try, and honestly I was surprised how flavorful and satisfying it was, and it had the bonus of passing the picky teenager test. I am happy to report it is a winner. I should have known that it would be delicious since it was based on your recipe.

Just drain the tofu well (I use a tofu press), then marinate in the same ingredients you add to the water when you boil the pork. I don’t blanch my tofu before stir frying, but some people do. If you are a vegetarian and skipped this recipe because of the pork belly, maybe reconsider and give the tofu version a try? You might really enjoy it. Thanks again Mandy for another winning recipe.

Joy Mbaga says:

Love it very simple to follow you thanks so much

thunderbolts 24 says:

Twice cooked pork is one of my go to dishes at restaurants if the serve it.

River Muscadine says:

I used to wait tables at a super authentic Chinese restaurant and the chefs would make lunch/dinner for the waiters and the other staff members and this is what they made most days. It is truly one of the greatest Chinese dishes I’ve ever eaten and I’ve eaten a lot of Chinese food. The Szechuan peppercorns are the best, sort of indescribable. This recipe is amazing and almost exactly like they made it at the restaurant I worked at.

chapcat54 says:

I have wanted to cook Twice-cooked pork at home for so long, and I finally just did. I made it just like you demonstrated, but I could not find the garlic sprouts (leeks) or a fresh red chili at the supermarket, or my local Asian market, so I just used green onions and 5 serrano chilis. It tasted wonderful. I used to get Twice-cooked Pork at my favorite Chinese buffet in Austin, TX 20 plus years ago, and it became my second favorite dish after Kung Pao chicken. They made it different, including cabbage, onion, carrots, and pork shoulder. so it was not authentic. However, your authentic version had similar seasoning and sauce. I will definitely be making it again. Thanks so much.

Caroline Poh says:

I just made twice cooked pork using your recipe for dinner tonight and it was so delicious! The only thing I did different was to use red capsicums instead of chillies because I didn’t want the dish to be too spicy. It worked perfectly! Thank you for sharing.

kiwon kim says:

Thank you for a good food.. I have a question on recipe.
After boiling pork a lot more, can I keep the remaining pork frozen for a next cooking ?
Or do I have to consume all after boiling pork?

Synpic Tv says:

I have tried your recipe several times for my husband and his friends and they loved it. As for me, I love it to the moon and back.!!!!!!!!

Iron Choi says:

I bought this " 甜 麵 醤 ". Is this the same as Tian mian jiang?

Jake Baldwin says:

Excellent guide, I'm excited to try your recipe! Does the dò bàng jiàn have red bean in it? My favorite sichuan restaurant includes a lot of red bean and it think it's one of the highlights of the dish

Dan Webster says:

Very nicely done subbed Thanks -PawPaw

Vk Manunubos says:

4 more hours to fast, and i regret watching this video. The food looks yummy imma make it this week

Lawrence G says:

I cooked this last night for dinner and my wife loved it! She normally does not like Sichuan food either. I changed a couple things to accommodate how I grew up eating it. I didn't add the ginger when I stir fried everything and instead of sweet bean paste I used the salted fermented black beans (my dad always ate it that way). I do not have access to Chinese hot peppers either so I substituted jalapenos and red thai chili peppers. I really like your method of boiling the pork belly. It adds color and flavor. I look forward to your other Sichuan cooking videos. Lots of appreciation from your new fan in Texas!!

Raymond Paterno says:

New subscriber here. Delicious food receipes. Definitely must try to cook this one.

Souped Up Recipes says:

🥢BUY MY WOK

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Joe Seabreeze says:

You're so awesome!

Alaya Ward-Farland says:

I like rice and chicken

DHN says:

Man, this is an awesome recipe! I've been missing this for years, never found a good 回锅肉 outside of China.
I'm thinking of making it for some meal preps, so I have a couple questions: can you freeze the pork when it's already stir-fried or do you have to freeze the boiled pork and stir-fry it after thawing? And how long will the boiled/stir-fried pork last in the freezer before going bad?

Woof Bark says:

Grrrr! Why is my pork so rubbery???

Woof Bark says:

Some people call these shallot but I think these are called spring onions, green onions or scallions harvested young so no largish bulb on the base! Yum yum foods looks GREAT! Got the ingredients boiled the pork tonight…hopefully it's not too dry as I'm going to cook tomorrow for lunch. I tried the pork after boiling and it had a nice but not very strong flavour..I'm not certain if i used too much water…hmmm!

Grunt Sound Off ! says:

WOW! I've never had the pork version, but after training with my SiFu, we would go to a Sichuan Restaurant and have the twice cooked fish! it was so good, now I'll have to try this! Thanks!

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