Twice-Cooked Pork
Hui Guo Rou
The pork is cooked once to firm it up, then sliced and stir-fried with aromatics and vegetables. It is bold, savory, and excellent with rice.
Prep
20 min
Cook
35 min
Serves
4
Heat
Medium
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Buy the key pantry items
Curated direct product picks for this recipe. No search result pages.
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Buy the vetted pantry picks for Twice-Cooked Pork
These are direct product recommendations selected for this recipe, not marketplace search pages.
Read label notesDoubanjiang
HESHS Sichuan Pixian Broad Bean Paste with Red Chili Oil
HESHS · 17.6 oz
Specific Amazon product pick
A practical Pixian-style doubanjiang option when Weee is not available. Use it as the fermented chili bean paste base, not as a generic hot sauce.
Why we picked it
This direct product page keeps the shopper focused on Sichuan chili bean paste instead of a broad marketplace search.
Check label: Check the current label for broad beans/soy, wheat, and facility cross-contact before buying.
Sold by an external retailer. Wok & Pantry may earn a commission.
View product on AmazonDoubanjiang
Juanchengpai Sichuan Pi Xian Broad Bean Paste
Juanchengpai · 1000 g
Specific Weee product pick
A Pixian-style doubanjiang pick for Mapo Tofu, Mala Dry Pot, Yu Xiang Eggplant, and Twice-Cooked Pork.
Why we picked it
This is the kind of fermented chili broad bean paste these Sichuan recipes are written around, not Korean gochujang or generic chili garlic sauce.
Check label: Usually contains broad beans/soy and may contain wheat. Confirm the current label before buying.
Sold by an external retailer. Curated for this recipe; not a paid affiliate link unless marked.
View product on WeeeSweet bean sauce or hoisin
Kikkoman Hoisin Sauce
Kikkoman · 9.3 oz
Specific Amazon product pick
A practical hoisin substitute if sweet bean sauce is hard to find. Use it sparingly because it is sweeter than tian mian jiang.
Why we picked it
This gives U.S. shoppers a specific fallback while the guide still keeps sweet bean sauce as the preferred direction.
Check label: Check the current label for soy, wheat, sesame, and facility cross-contact before buying.
Sold by an external retailer. Wok & Pantry may earn a commission.
View product on AmazonSweet bean sauce or hoisin
Lee Kum Kee Sweet Bean Sauce
Lee Kum Kee · 380 g
Specific Weee product pick
A sweet bean sauce pick for Twice-Cooked Pork and savory-sweet Sichuan-style sauces.
Why we picked it
It gives the sauce sweetness and fermented depth without sending beginners into a broad sauce search.
Check label: Sweet bean sauce commonly contains soy and wheat. Confirm the current label before buying.
Sold by an external retailer. Curated for this recipe; not a paid affiliate link unless marked.
View product on WeeeLight soy sauce
Pearl River Bridge Superior Light Soy Sauce
Pearl River Bridge · 16.9 fl oz
Specific Amazon product pick
A clear light soy sauce pick for seasoning Twice-Cooked Pork without making the dish too dark.
Why we picked it
Light soy sauce should support the pork, doubanjiang, and sweet bean sauce instead of dominating the dish.
Check label: Soy sauce usually contains soy and wheat. Confirm the current label before buying.
Sold by an external retailer. Wok & Pantry may earn a commission.
View product on AmazonLight soy sauce
Superior Light Soy Sauce
500 ml
Specific Weee product pick
A practical light soy sauce for stir-fries, sauces, soups, and braises.
Why we picked it
Light soy sauce is the first soy sauce bottle most Wok & Pantry recipes need because it seasons without making dishes too dark.
Check label: Soy sauce usually contains soy and wheat. Confirm the current label before buying.
Sold by an external retailer. Curated for this recipe; not a paid affiliate link unless marked.
View product on WeeeDish story
What makes Twice-Cooked Pork worth cooking
Twice-Cooked Pork gets its name from the method: the pork is simmered once, then sliced and stir-fried.
That first cook firms the meat so it can be cut thin, while the second cook renders the edges and coats each slice in sauce.
For a US kitchen, cabbage is an easy stand-in when garlic leeks are hard to find.
Flavor profile
Why this recipe works
- Simmering the pork first makes it easier to slice thinly.
- Rendering the slices before adding sauce gives the dish a lightly smoky edge.
- Cabbage or leeks balance the richness of the pork.
Before you start
Read the technique notes once, then prep every ingredient before turning on the stove. Most Chinese stir-fries and sauces move quickly after the pan is hot.
- Cool or briefly chill the cooked pork before slicing for cleaner pieces.
- Let the pork edges curl and brown before adding aromatics.
- Add vegetables late so they stay lively and do not water down the sauce.
Instructions
- 1
Simmer pork with ginger for 20 minutes, then cool slightly and slice thinly.
- 2
Render sliced pork in a skillet until the edges curl and brown.
- 3
Add chili bean sauce, sweet bean sauce, garlic, and soy sauce.
- 4
Add cabbage or leeks and stir-fry until just tender.
- 5
Serve hot with steamed rice.
Cooking tips
- Partially chilling the cooked pork makes it easier to slice thinly.
- Leeks are traditional, but cabbage is easier to find and works well.
Substitutions
- Use hoisin if sweet bean sauce is not available.
Allergen note
Contains soy and wheat from doubanjiang, soy sauce, hoisin, or sweet bean sauce depending on brands.
