Twice-Cooking Pork

Most of the flavor of pork is concentrated in the fat, but the problem with fatty meat is its chewy, greasy texture. Twice-cooking (two cookings) is the Chinese solution. First the meat is simmered to render some of the fat, then it is stir-fried to rid it of the rest of the greasiness. The texture emerges firm and crisp, but not hard like cracklings. Twice-Cooked Pork also reheats well without losing its taste and texture. Fresh side pork is the preferred cut of meat for the proper texture, although a fatty piece of pork butt can be substituted. (Pork butt need not be simmered as long.) Fresh side pork is also known as uncured bacon. Do not confuse it with salt pork or cured or salted bacon.