Twice cooked pork is a bold Sichuan-style dinner with tender pork belly, savory fermented chili bean paste, and a warm numbing kick from Sichuan peppercorn.
The pork is simmered first, then sliced and stir-fried until golden, flavorful, and deeply coated in sauce.
Why You’ll Love This Recipe
This dish is rich, spicy, savory, and full of classic Sichuan flavor.
The pork belly becomes tender from simmering, then lightly crisp and golden from stir-frying.
Doubanjiang adds deep umami, heat, and a fermented chili flavor that makes the dish taste restaurant-worthy.
It pairs perfectly with steamed rice for a satisfying dinner.
What You’ll Need (Ingredient Highlights)
Pork belly is the star of this recipe, giving the dish its rich texture and signature flavor.
Ginger helps season the pork while it simmers and keeps the flavor clean.
Doubanjiang brings spicy, salty, fermented depth to the stir-fry sauce.
Ground Sichuan peppercorn adds a warm, numbing aroma that makes this dish distinct.
Long hot pepper and scallions add freshness, color, and a final burst of flavor.
Pro Tips Before You Start
Pat the pork very dry before stir-frying to reduce splatter.
Slice the pork belly thinly so it cooks quickly and absorbs the sauce well.
Remove most of the rendered fat after browning the pork so the dish stays flavorful without becoming greasy.
Keep everything prepared before stir-frying because the final cooking steps move quickly.
How to Make Sichuan Twice Cooked Pork
Step 1 – Simmer the pork
Cut the pork belly into 2 to 3 pieces so it fits your pot. Add it to a medium pot with ginger and enough cold water to cover the pork by 1 inch, then simmer for 30 minutes until just cooked through.
Step 2 – Cool and slice
Remove the pork, rinse it with cold water, and place it on paper towels to cool and drain. Pat it very dry, then slice it into 1/8-inch thick pieces.
Step 3 – Brown the pork
Heat oil in a wok or large skillet over medium-high heat. Carefully add the pork in a single layer and cook, stirring often, until lightly golden and some pieces are golden brown.
Step 4 – Remove excess fat
Use a ladle to remove most of the rendered fat, leaving about 2 tablespoons of oil in the pan. This keeps the dish rich but balanced.
Step 5 – Add the aromatics and sauce base
Add garlic, doubanjiang, and ground Sichuan peppercorn. Stir until the pork is evenly coated and fragrant.
Step 6 – Finish the stir-fry
Turn the heat to medium-high, then add the sliced pepper, scallions, Shaoxing wine, light soy sauce, and sugar. Stir-fry for about 1 minute, until the scallions soften.
Step 7 – Serve hot
Transfer everything to a plate and serve immediately over steamed rice.
What to Serve Them With
Serve this pork over steamed white rice to balance the spicy, savory sauce.
Pair it with stir-fried greens, bok choy, or Chinese broccoli for a fresh side.
A simple cucumber salad also works well to cool the heat.
Variations / Substitutions
Use another chili pepper if long hot pepper is not available.
Adjust the doubanjiang slightly if you prefer a milder or stronger flavor.
You can add sliced leeks or onions for a sweeter vegetable note.
If you do not have Shaoxing wine, a small splash of dry sherry can work as a substitute.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warmed through.
This dish is best served fresh because the pork has the best texture right after stir-frying.
FAQs
Can I make Sichuan twice cooked pork ahead of time?
You can simmer and slice the pork ahead of time, then stir-fry it right before serving.
Why is it called twice cooked pork?
The pork is cooked once by simmering, then cooked a second time in the wok or skillet.
Is this dish very spicy?
It has a bold spicy flavor from doubanjiang and chili pepper, but you can adjust the amount to taste.
Can I use sliced pork belly instead of a whole piece?
A whole piece works best because it can be simmered first and sliced cleanly after cooling.
How do I reduce splatter when frying pork belly?
Dry the pork very thoroughly with paper towels before adding it to the hot pan.
What is doubanjiang?
Doubanjiang is a fermented chili bean paste that gives this dish its deep spicy and savory flavor.
Can I skip Sichuan peppercorn?
You can, but the dish will lose its signature numbing aroma and classic Sichuan character.
What should I serve with this dish?
Steamed rice is the best pairing because it soaks up the flavorful sauce.
Can I freeze leftovers?
Freezing is not ideal because pork belly can change texture after thawing.
How do I know the pork is cooked through after simmering?
It should be firm, just cooked through, and easy to slice once cooled.
Final Thoughts
Sichuan twice cooked pork is rich, spicy, aromatic, and packed with bold flavor.
With tender pork belly, doubanjiang, scallions, and Sichuan peppercorn, it makes a deeply satisfying dinner that tastes best served hot over rice.
Full Recipe Card
Ingredients
- 1 lb uncut pork belly
- 1 thumb ginger, sliced
- 1 tablespoon vegetable oil
- 2 cloves garlic, sliced
- 1 1/2 tablespoons Doubanjiang
- 1/2 teaspoon ground Sichuan peppercorn
- 1 tablespoon Shaoxing wine
- 1 teaspoon light soy sauce
- 2 teaspoons sugar
- 1 long hot pepper, sliced, or other chili pepper you prefer
- 4 scallions, cut into 2” pieces
Instructions
- Cut the pork belly crosswise into 2 to 3 pieces so it fits your pot.
- Add the pork belly and ginger to a medium pot, then add cold water to cover the pork by 1 inch.
- Bring to a boil over medium-high heat, then turn to medium-low and simmer for 30 minutes, until just cooked through.
- Remove the pork, rinse with cold tap water, and place on paper towels to cool and drain.
- Pat the pork dry and slice into 1/8-inch thick pieces.
- Heat oil in a wok or large skillet over medium-high heat until hot but not smoking.
- Carefully add the pork belly in a single layer and cook, stirring often, until light golden and some pieces are golden brown.
- Remove most of the rendered fat, leaving about 2 tablespoons of oil in the pan.
- Add garlic, doubanjiang, and Sichuan peppercorn. Stir until the pork is evenly coated.
- Turn to medium-high heat and add the pepper, scallions, Shaoxing wine, light soy sauce, and sugar.
- Stir and cook for 1 minute, until the scallions soften.
- Transfer to a plate and serve hot over steamed rice.
