Twice-Cooked Pork Recipe

chinese pork belly dish
Chichi Wang

Recipe Facts

Active: 30 mins
Total: 60 mins
Serves: 4 servings

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  • About 12 ounces fresh boneless, rind-off pork belly

  • 6 baby leeks, 12 ramps, or 12 green onions, sliced on a steep bias into 2-inch long segments

  • 2 tablespoons cooking oil or lard

  • 1 1/2 to 2 tablespoons chili bean paste

  • 2 teaspoons sweet bean paste (tian mi jiang)

  • 2 teaspoons fermented black beans, or 1 tablespoon fermented black bean paste

  • 1 teaspoon soy sauce

  • 1 to 2 teaspoons sugar


  1. Bring a large pot of water to boil. Add the pork and simmer until it is just cooked through, about 25 minutes. Remove the pork from the water and let cool. (Water can be set aside for use in stock, or discarded.) Place the belly in the refrigerator for an hour or more to firm up the flesh.

  2. When the meat is cool, slice it thinly so you have 1/4-inch thick rectangles of meat.

  3. Heat oil or lard in wok over medium-high heat until shimmering. Add the slices of pork and stir-fry until the fat has rendered somewhat and the skin is brown and somewhat crisp, about 2 minutes. Push the pork to one side of the wok and add the chili bean paste. Stir-fry until the oil is red, then add the sweet bean paste and the black beans and stir-fry for a few seconds longer. Mix everything together and add the soy sauce and the sugar/

  4. Add the leeks or ramps and stir-fry until they are just cooked, about 30 seconds. Serve immediately.

Special equipment

wok, 3 quart saute pan or pot

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Nutrition Facts (per serving)
364 Calories
26g Fat
10g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 364
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 36%
Cholesterol 72mg 24%
Sodium 450mg 20%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 22g
Vitamin C 9mg 46%
Calcium 86mg 7%
Iron 2mg 11%
Potassium 498mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)