Sizzling Chinese Twice-Cooked Pork Belly Recipe

I’m about to share something that’ll make your kitchen smell like the best Chinese restaurant in town, and honestly, it’s way easier than you think. This twice-cooked pork belly method creates the most incredible contrast – silky, tender meat with edges so crispy they practically shatter when you bite down. The secret lies in that double cooking process, which sounds fancy but really just means we’re being smart about building layers of flavor and texture that’ll have you questioning why you ever ordered takeout.

Why You’ll Love this Sizzling Chinese Twice-Cooked Pork Belly

Envision this: tender, melt-in-your-mouth pork belly that’s been cooked not once, but twice, creating layers of flavor that’ll make your taste buds do a happy dance.

I’m telling you, this dish transforms ordinary pork belly into something extraordinary.

The first cooking makes it impossibly tender. The second? That’s where magic happens. You’re getting crispy edges with succulent centers, all wrapped up in that spicy, savory doubanjiang sauce.

Plus, it’s surprisingly forgiving. Mess up the timing? No worries. The twice-cooking method practically guarantees success, even if you’re still figuring out your wok skills.

What Ingredients are in Sizzling Chinese Twice-Cooked Pork Belly?

This recipe keeps things beautifully simple, which I absolutely love about traditional Chinese cooking. You don’t need a grocery list that stretches from here to Beijing – just a handful of quality ingredients that work together like a perfectly choreographed dance.

The star of the show is obviously the pork belly, but don’t sleep on that chili bean paste. That little jar of doubanjiang is basically liquid gold in Chinese kitchens, and once you taste what it does to this dish, you’ll understand why some people guard their favorite brand like a state secret.

Ingredients:

• 300g pork belly (skin-on preferred)
• 150g garlic sprouts, leeks, or cabbage
• 1 tablespoon chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• Few slices fresh ginger
• 1 teaspoon sugar
• Oil for frying

A Few Things Worth Knowing About These Ingredients

Let’s talk pork belly for a hot minute. You want the good stuff here – nice thick pieces with a decent fat-to-meat ratio. That marbling isn’t just pretty to look at, it’s what makes this dish so incredibly rich and satisfying.

If your butcher gives you weird looks when you ask for skin-on pork belly, just tell them it’s for twice-cooked pork. They’ll nod knowingly.

Now, about that doubanjiang – this isn’t the time to substitute with whatever hot sauce you’ve got lurking in your fridge door. Real chili bean paste has this deep, fermented complexity that sriracha just can’t match.

Look for it in the Asian section of your grocery store, or better yet, hit up an Asian market where you’ll find the really good stuff.

The vegetable component gives you some wiggle room. Garlic sprouts are traditional and bring this amazing mild garlic flavor, but cabbage works beautifully too and is way easier to find.

Leeks fall somewhere in between – they’ve got that gentle onion-y bite that plays really well with the rich pork.

Shaoxing wine might seem fancy, but think of it as the secret weapon that ties everything together. It adds this subtle sweetness and depth that you just can’t get from regular cooking wine.

If you absolutely can’t find it, dry sherry works in a pinch, but trust me, once you cook with real Shaoxing wine, you’ll keep a bottle around just for moments like these.

How to Make this Sizzling Chinese Twice-Cooked Pork Belly

Here’s where the magic begins, and honestly, where most people either nail it or end up with something that tastes like cafeteria mystery meat. Start by bringing a large pot of water to a gentle simmer – not a rolling boil that’ll turn your pork into shoe leather, just a nice, lazy bubble action. Toss in your 300g pork belly along with a few slices of fresh ginger.

This first cooking session is all about getting that pork tender enough to slice but not so soft that it falls apart when you look at it wrong.

Let that pork belly hang out in its hot tub for about 20 to 30 minutes, depending on thickness. You’ll know it’s ready when a knife slides through easily but still meets a little resistance. Think of it like testing a baked potato – you want that “just right” give without it being mushy.

Once your pork is perfectly poached, pull it out and let it cool completely. And I mean completely. This is where patience pays off big time, because trying to slice warm pork belly is like trying to cut jello with a butter knife. Pop it in the fridge if you’re in a hurry, but give it at least 30 minutes to firm up properly.

The Art of the Slice

Now comes the moment of truth – slicing that beautiful piece of pork belly into thin, even pieces. We’re talking about 1/4 inch thick, maybe a smidge thinner if you’re feeling confident with your knife skills. The cooled pork should slice like a dream now, holding its shape while still showing off those gorgeous layers of meat and fat.

Don’t stress if your first few slices look more like abstract art than perfect rectangles. Even wonky pieces taste amazing, and honestly, homemade charm beats restaurant perfection any day of the week.

Prepping Your Vegetables

While you’re channeling your inner knife master, get your 150g of vegetables ready. If you’re using garlic sprouts, trim off any tough ends and cut them into 2-inch segments. Cabbage should be chopped into bite-sized pieces that won’t overwhelm your chopsticks, and leeks need a good wash before slicing – those sneaky things love to hide dirt between their layers.

The Second Cook: Where Things Get Exciting

Heat up your wok or largest skillet over medium-high heat with a splash of oil. Toss in your prepared vegetables and stir-fry them until they’re crisp-tender, which usually takes about 2 to 3 minutes. You want them to keep some bite – nobody wants sad, limp vegetables dragging down this otherwise stellar dish.

Once they hit that sweet spot, scoop them out and set them aside.

Add a bit more oil to your pan and arrange those beautiful pork slices in a single layer. This is where the real transformation happens – watch as they go from pale and mild-mannered to golden and crispy around the edges.

Let them fry without moving them around too much, because that’s how you get those coveted caramelized bits that make this dish so addictive.

Building the Flavor

Once your pork slices are looking gorgeously golden, it’s time to add the flavor bomb. Push the pork to one side of your pan and add that 1 tablespoon of chili bean paste to the empty space. Let it sizzle and bloom in the oil for about 30 seconds – this step is essential because it wakes up all those deep, fermented flavors that make doubanjiang so special.

Now stir that fragrant paste into the pork, followed by 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of sugar. The whole pan should smell absolutely incredible at this point, like someone bottled up the essence of every great Chinese restaurant you’ve ever loved.

The Final Assembly

Toss those crisp-tender vegetables back into the party and give everything a good stir to coat with that glossy, flavorful sauce. You want just enough heat to warm the vegetables through and let all those flavors meld together – maybe another minute or two of active stirring.

And just like that, you’ve got twice-cooked pork that would make any Sichuan grandmother proud. The pork should be tender with crispy edges, the vegetables should still have some snap, and that sauce should be coating everything in a glossy, mahogany embrace that makes you want to lick the spoon.

Sizzling Chinese Twice-Cooked Pork Belly Substitutions and Variations

Look, I get it – sometimes you open your fridge and realize you’re missing half the ingredients for twice-cooked pork, or maybe you’ve got dietary restrictions that make traditional recipes feel like a cruel joke.

Here’s the beautiful truth: this dish is incredibly forgiving.

No pork belly? Try thick-cut bacon or even firm tofu for vegetarians. Missing garlic sprouts? Bell peppers, snap peas, or regular cabbage work perfectly. Can’t find doubanjiang? Mix sriracha with miso paste.

I prefer using whatever vegetables need rescuing from my crisper drawer. The key is maintaining that balance of salty, spicy, and slightly sweet flavors.

What to Serve with Sizzling Chinese Twice-Cooked Pork Belly

When you’ve got this rich, spicy pork belly sizzling in front of you, you’ll want something that can handle its bold personality without getting completely overshadowed.

Steamed white rice is your best friend here. It soaks up all that gorgeous sauce without competing for attention. I always make extra rice because, trust me, you’ll want to drizzle every last drop of that doubanjiang-laced goodness over it.

Cold cucumber salad cuts through the richness beautifully. Simple stir-fried greens work too. The key is keeping sides neutral so your pork belly can be the absolute star it deserves to be.

Final Thoughts

Although twice-cooked pork might seem intimidating at first glance, it’s honestly one of those dishes that rewards you way beyond the effort you put in. The crispy-edged pork, that glossy sauce coating every piece, and those perfectly tender vegetables? Pure magic.

I think what I love most is how forgiving this recipe is. Your pork slices not perfectly uniform? No problem.

Vegetables slightly overcooked? Still delicious. The doubanjiang does most of the heavy lifting flavor-wise anyway.

This dish proves that sometimes the best meals come from simple techniques done well.

Recipe Card

Introduction: This authentic Sichuan dish transforms tender pork belly into crispy, golden slices coated in a glossy, spicy sauce. The “twice-cooked” method guarantees maximum flavor and texture – first simmered until tender, then stir-fried to crispy perfection with aromatic vegetables and bold doubanjiang chili bean paste.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Serves: 4

Ingredients:

• 300g pork belly
• Few slices fresh ginger
• 150g garlic sprouts, leeks, or cabbage, chopped
• 2-3 tbsp oil for frying

For the Sauce

• 1 tbsp chili bean paste (doubanjiang)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar

Instructions:

1. Place pork belly and ginger slices in a pot, cover with water and bring to a boil. Reduce heat and simmer for 30-35 minutes until cooked through.
2. Remove pork from water and let cool completely. Chill in refrigerator for easier slicing.
3. Slice the cooled pork belly thinly, about 2-3mm thick.
4. Heat 1 tablespoon oil in a wok over medium-high heat. Stir-fry vegetables until crisp-tender, about 2-3 minutes. Remove and set aside.
5. Add remaining oil to wok. Fry pork slices until golden and crispy on both sides, about 3-4 minutes.
6. Add chili bean paste, soy sauce, Shaoxing wine, and sugar to the pork. Stir well to coat.
7. Return vegetables to wok, toss everything together and heat through for 1 minute.
8. Serve immediately with steamed rice.

Notes:

• Chilling the pork for at least 1 hour before slicing makes it much easier to cut uniform, thin slices
• Adjust the amount of doubanjiang based on your spice tolerance – start with less if you’re sensitive to heat
• Traditional vegetables include garlic sprouts or Chinese leeks, but cabbage or bell peppers work as substitutes
• Save the pork cooking liquid – it makes an excellent base for soups or can be used to cook rice
• The dish can be prepped ahead by cooking and slicing the pork up to 2 days in advance
• For extra flavor, add a few Sichuan peppercorns to the initial pork simmering liquid

Nutritional Information:

Frequently Asked Questions

Can I Use Frozen Pork Belly for This Recipe?

I’d recommend thawing frozen pork belly completely before using it. Frozen meat won’t simmer evenly and you’ll struggle to slice it thinly after cooking, affecting the dish’s texture.

How Long Does Leftover Twice-Cooked Pork Keep in the Refrigerator?

I’d store leftover twice-cooked pork in your refrigerator for up to three days. I recommend keeping it in an airtight container and reheating thoroughly before eating to maintain food safety.

What’s the Difference Between Doubanjiang and Regular Chili Paste?

Doubanjiang’s a fermented bean paste that’s saltier and more complex than regular chili paste. It adds umami depth while regular chili paste just brings heat and sweetness without that fermented flavor.

Can This Dish Be Made in Advance for Meal Prep?

I don’t recommend making this dish completely ahead since twice-cooked pork loses its ideal texture when reheated. However, I can prep the pork belly and vegetables separately, then quickly stir-fry when ready.

Why Is My Pork Belly Tough After Cooking Twice?

Your pork belly’s likely tough because you didn’t simmer it long enough initially. I’d cook it until fork-tender before slicing, then chill it thoroughly. This guarantees it’s properly cooked before the second frying step.