Twice-Cooked Pork

Preparation info

  • Difficulty


  • Serves

    4 to 6

    as a Main Course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 2 pounds fresh side pork (uncured bacon) or pork belly (if side pork is unavailable, boneless shoulder can be used)
  • 2 slices fresh ginger root
  • 6 scallions, cut into 3-inch sections, or 2 whole leeks
  • 8 cloves garlic, minced


  • 2 tablespoons hoisin sauce
  • 1 tablespoon chili paste with garlic
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar



  1. Put the piece of meat in a pot with the ginger and enough water to cover. Simmer 1 hour(30 minutes for pork shoulder).

  2. Drain the pork, let it cool, and cut it lengthwise into 1½-inch pieces. Pat it dry.

  3. Cut the pieces crosswise into thin slices.

  4. stir-fry the slices in their own fat. (You may want to start them off with a tablespoonful or so of oil.) Cook them until they are crisp and brown.

  5. As the fat is rendered, pull the pork away from the middle of the wok and dip out the accumulated fat with a ladle.

  6. When the pork is quite brown, add the scallions and garlic to stir-fry a few seconds.

  7. Add the sauce mixture, and toss the pork well so that it is well coated.

  8. This dish has little sauce. The well-coated slices of pork have plenty of flavor and a unique texture.

  • May be prepared in advance and kept refrigerated. Reheat in a little water or rice wine.
  • Suggested Beverage: Heavy Zinfandel or Barolo