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Twice-Cooked Pork

Name: Twice-Cooked Pork
Total time: 25 min
Yield: Serves 4
Cuisine: China
Ingredients: 250g Thin-Sliced Pork Belly; 1/4 head Cabbage; 2 tsp Doubanjiang; 1 tbsp Miso (as a substitute for sweet bean sauce); 1 clove Garlic; 1 tsp Sugar

Main Dish

⏱ 25 min

👥 Serves 4

Difficulty ⭐⭐

Boiled pork belly stir-fried with cabbage in a sweet-savory sauce — a rice-pairing Chinese classic.

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📖 The Story Behind This Dish

A Sichuan home dish whose name — literally \'returning to the pot\' — refers to boiling the pork first, then stir-frying it a second time. Distinct from the sweet-and-sour dish widely known abroad; this version is the one actually cooked at home day to day.

🌆 Where it's eaten: A bold, rice-devouring favorite in home kitchens.

🥕 Ingredients (serves 4)

Thin-Sliced Pork Belly 250g
Cabbage 1/4 head
Doubanjiang 2 tsp
Miso (as a substitute for sweet bean sauce) 1 tbsp
Garlic 1 clove
Sugar 1 tsp

👩‍🍳 Instructions

Boil the pork belly for about 5 minutes, then slice thin. Roughly chop the cabbage.
Heat oil in a pan and cook the pork until browned.
Add minced garlic and doubanjiang and stir-fry together.
Add the miso and sugar and coat the pork.
Add the cabbage and stir-fry until wilted.
Once everything is well coated, finish.

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