Twice Cooked Pork
Twice Cooked Pork
Ingredients
For the Pork
- 1 pound pork belly
For Boiling the Pork
- 3 inch fresh ginger, sliced
- 3 scallions, whole
- 3 garlic cloves, smashed
- 1 tablespoon Sichuan peppercorns, optional, adjust to taste
- 1/4 cup cooking wine
For the Vegetables (Optional)
- 1/4 cabbage, shredded
- 1/2 onion, sliced
- 1 cup bell pepper, sliced, mixed colors
- 5 scallions, chopped
- 10 dried chili peppers, optional, adjust to taste
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Sauce
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 1/2 tablespoons soy sauce
- 1 tablespoon cooking wine
- 1/2 teaspoon Sichuan pepper powder, optional, adjust to taste
- 1 tablespoon doubanjiang paste, or gochujang/sriracha, adjust to taste
- 1/2 teaspoon chili powder, optional, adjust to taste
For Serving
- 4 cups cooked rice
- 1 teaspoon sesame seeds, optional, for garnish
Instructions
- 1
Fill a large pot with water and place it on a griddle or stove burner over high heat. Add the 3-5 inch sliced ginger, 3-5 whole scallions, 3-5 smashed garlic cloves, and up to 1 tablespoon of Sichuan peppercorns (if using) to the water.
⏱️ 5 min
- 2
Carefully place the 1 pound of pork belly into the pot. Pour in 1/4 cup of cooking wine. Bring the water to a boil, then reduce heat to a simmer, cover, and cook until the pork belly is cooked through and tender, about 20-25 minutes. The pork should appear gray and firm.
⏱️ 25 min
- 3
While the pork is boiling, preheat your griddle or a large pan to medium-high heat. Add the shredded cabbage, sliced onion, sliced bell pepper, chopped scallions, and dried chili peppers (if using) to the hot surface. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 4
Sauté the vegetables, stirring frequently with a spatula, until they are softened and slightly caramelized, about 5-7 minutes. Once cooked to your desired tenderness, transfer the vegetables to a clean bowl and set aside.
⏱️ 7 min
- 5
Remove the boiled pork belly from the pot and place it on a cutting board. Allow it to cool slightly, then cut the pork belly into bite-sized pieces.
⏱️ 5 min
- 6
Increase the heat of your griddle or pan to medium-high. Arrange the cut pork belly pieces on the hot surface and grill until they are crispy and browned on all sides, about 8-10 minutes. The pork should develop a nice sear and some crispy edges.
⏱️ 10 min
- 7
Add the previously cooked vegetables back to the griddle with the grilled pork belly.
⏱️ 1 min
- 8
Add 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 1/2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of Sichuan pepper powder (if using), 1 tablespoon of doubanjiang paste (or alternative), and 1/2 teaspoon of chili powder (if using) to the pork and vegetables on the griddle.
⏱️ 1 min
- 9
Using spatulas, thoroughly mix all the ingredients on the griddle until the pork and vegetables are evenly coated with the sauce and heated through, about 2-3 minutes.
⏱️ 3 min
- 10
Serve the Twice Cooked Pork immediately over bowls of hot cooked rice. Garnish with 1 teaspoon of sesame seeds, if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Pork
- 1 pound pork belly
For Boiling the Pork
- 3 inch fresh ginger, sliced
- 3 scallions, whole
- 3 garlic cloves, smashed
- 1 tablespoon Sichuan peppercorns, optional, adjust to taste
- 1/4 cup cooking wine
For the Vegetables (Optional)
- 1/4 cabbage, shredded
- 1/2 onion, sliced
- 1 cup bell pepper, sliced, mixed colors
- 5 scallions, chopped
- 10 dried chili peppers, optional, adjust to taste
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Sauce
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 1/2 tablespoons soy sauce
- 1 tablespoon cooking wine
- 1/2 teaspoon Sichuan pepper powder, optional, adjust to taste
- 1 tablespoon doubanjiang paste, or gochujang/sriracha, adjust to taste
- 1/2 teaspoon chili powder, optional, adjust to taste
For Serving
- 4 cups cooked rice
- 1 teaspoon sesame seeds, optional, for garnish
Instructions
- 1
Fill a large pot with water and place it on a griddle or stove burner over high heat. Add the 3-5 inch sliced ginger, 3-5 whole scallions, 3-5 smashed garlic cloves, and up to 1 tablespoon of Sichuan peppercorns (if using) to the water.
⏱️ 5 min - 2
Carefully place the 1 pound of pork belly into the pot. Pour in 1/4 cup of cooking wine. Bring the water to a boil, then reduce heat to a simmer, cover, and cook until the pork belly is cooked through and tender, about 20-25 minutes. The pork should appear gray and firm.
⏱️ 25 min - 3
While the pork is boiling, preheat your griddle or a large pan to medium-high heat. Add the shredded cabbage, sliced onion, sliced bell pepper, chopped scallions, and dried chili peppers (if using) to the hot surface. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 4
Sauté the vegetables, stirring frequently with a spatula, until they are softened and slightly caramelized, about 5-7 minutes. Once cooked to your desired tenderness, transfer the vegetables to a clean bowl and set aside.
⏱️ 7 min - 5
Remove the boiled pork belly from the pot and place it on a cutting board. Allow it to cool slightly, then cut the pork belly into bite-sized pieces.
⏱️ 5 min - 6
Increase the heat of your griddle or pan to medium-high. Arrange the cut pork belly pieces on the hot surface and grill until they are crispy and browned on all sides, about 8-10 minutes. The pork should develop a nice sear and some crispy edges.
⏱️ 10 min - 7
Add the previously cooked vegetables back to the griddle with the grilled pork belly.
⏱️ 1 min - 8
Add 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 1/2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of Sichuan pepper powder (if using), 1 tablespoon of doubanjiang paste (or alternative), and 1/2 teaspoon of chili powder (if using) to the pork and vegetables on the griddle.
⏱️ 1 min - 9
Using spatulas, thoroughly mix all the ingredients on the griddle until the pork and vegetables are evenly coated with the sauce and heated through, about 2-3 minutes.
⏱️ 3 min - 10
Serve the Twice Cooked Pork immediately over bowls of hot cooked rice. Garnish with 1 teaspoon of sesame seeds, if desired. Enjoy!
⏱️ 1 min