Twice-Cooking

Twice-cooking infuses meats with flavors that a marinade can’t; it renders fat from fatty meats, making them more enjoyable to eat; and it alters the texture of the meat. First, the meat is simmered. Then it is sliced and stir-fried until it is crisp and the fat is rendered. Then other ingredients are combined with the meat. Twice-cooking is most often done with pork.