Chinese · PANTRYHOP RECIPE
Twice-Cooked Pork
40 minutes · 4 servings · omnivore
A classic Sichuan home dish made by cooking the pork once for poaching and once for stir-frying.
Ingredients
Check you have the quantities below.
- 1 lb / 450 g pork belly or pork shoulder
- 3 cups cabbage, sliced
- 1 green bell pepper, sliced
- 1 tbsp doubanjiang
- 1 tbsp soy sauce
- 3 cloves garlic, sliced
- 1 tbsp ginger, sliced
- 1 tsp neutral oil
- 1/4 cup water
Let’s make it
- Simmer the pork in water until just cooked through, about 20 minutes; cool slightly and slice thinly.
- Heat oil in a skillet over medium-high heat. Stir-fry pork with garlic and ginger 2 minutes.
- Add doubanjiang, soy sauce, cabbage, bell pepper, and water. Cook 4–5 minutes until vegetables soften.
- Serve hot with rice.
Use leaner pork shoulder and slice it very thin for easier eating.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →