Twice Cooked Pork

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Executive Chef
Jun 3, 2004
Twice Cooked Pork


1 pound boneless pork butt
8 ounces chicken broth
2 tablespoons cooking oil
8 small dried red chillies
1 tablespoon chopped garlic
3 scallions, cut into 1-in lengths
8 ounces napa cabbage, cut into bite-size pieces
2 tablespoons hoisin sauce
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
1/8 teaspoon salt
2 teaspoons cornstarch dissolved in 1 tablespoon water


In a pan, combine the pork and chicken broth. Bring to the boil over high heat. Reduce the heat to low, cover and simmer until tender, 40 to 45 minutes. Remove the pork from the pan and let cool. Reserve the broth. Cut the pork into thin slices.

Place a wok pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the chillies and garlic then cook, stirring, until fragrant, about 10 seconds. Add the pork and stir-fry for 1 minute. Add the scallions and cabbage and stir-fry for 30 seconds.

Add the reserved broth, hoisin sauce, dark and light soy sauces, and salt. Cook until the cabbage is tender-crisp, about 3 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
My version of Twice Cooked Pork

For the sauce:
2 Tablespoons Broad Bean Paste
1 Teaspoon Soy Sauce
1 Tablespoon Chinese Cooking wine
1 teaspoon sugar

First boil the pork belly for 20 to 25 minutes (its not fully cooked). Remove from the pot and completely cool the meat. Then slice the pork 1/4 inch thick. Stir fry the meat in batches until the meat has a nice color.

Pour of most of the rendered fat. Add ginger and your choice of vegetables I used red peppers and the bottom part of 1 bunch of green onions). When you can smell the ginger add your sauce, mix then return all of the pork along with the top part of the green onions.

Continue to mix until the sauce is nice and thick then plate and serve.

Twice cooked Pork by powerplantop, on Flickr

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