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Meat, East Asian

Twice cooked pork and rice

Twice cooked pork is a Sichuan dish made from pork belly that's first poached, then stir fried with leek, bell pepper and chili bean paste, served with rice. For 4 people, it takes 70 minutes and a medium skill level, for about €3.10 per person. The key to success is the double cooking, which makes the meat tender first, then crispy.

Today, a Sichuan classic, twice cooked pork, first poached then stir fried with leek and chili bean paste.

Twice cooked pork and rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.10
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Twice cooked pork gets its name from its double cooking method, a poaching step that tenderizes the belly, followed by a hot pan that crisps the edges and renders the fat. The result mixes thin slices browned at the edges with a still tender center, all lifted by chili bean paste and leek that keeps its bite. It's a dish that plays with texture as much as with heat.

This is a weekend or quiet evening recipe, not really a quick weeknight dinner because of the poaching step. It works well for a meal among adults or friends who enjoy bold flavors, less for a kids dinner because of the chili. Mon Chou suggests this Sichuan classic when you feel like cooking something different, without any special equipment.

The ingredients

4 people

Butcher

  • Pork belly 600 g

Fruits and vegetables

  • Leeks 3
  • Green bell pepper 1
  • Fresh ginger 1 piece
  • Garlic 2 cloves

Pantry

  • Chili bean paste 2 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Soy, Gluten

The step by step recipe

  1. Put the pork belly in a pot of cold water with the ginger, bring to a boil, then let it simmer. 35 min

    Poke the meat with a knife, it's done when the blade comes out without resistance.

  2. Let the pork belly cool, then cut it into very thin slices. 15 min

    Put it in the freezer for 20 minutes, it slices even more easily that way.

  3. Cook the rice in salted water, then drain it. 11 min

    While the pork is resting, it's a good time to start the rice.

  4. Dry fry the pork slices in a hot pan until they curl up and release their fat. 6 min

    No need for oil, the fat from the belly is enough to make them crispy.

  5. Add the chili bean paste, garlic, leeks cut into chunks and the bell pepper in squares, then the sugar and soy sauce, and stir fry for 4 minutes. 4 min

    Keep the leeks crisp, they bring contrast to the richness of the pork.

Our tips to get it right

  • Pick a pork belly with a good amount of fat, that's what turns crispy once dry fried.
  • Don't salt the poaching water, the soy sauce and chili bean paste already bring enough salt to the final dish.
  • Heat the pan well before adding the pork slices, they need to sear right away to curl up properly.

The variations

  • Swap the pork belly for pan fried firm tofu for a vegetarian version, the poaching step becomes unnecessary.
  • Use white cabbage instead of leek for a version closer to some traditional Sichuan recipes.
  • For a faster version, skip the poaching and steam the pork belly directly for 25 minutes.

What to serve it with

  • Plain steamed rice
  • Hot green tea
  • Crunchy cucumber side

Storage

Twice cooked pork keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once stir fried, as long as it cools down first. Reheat it in a pan rather than the microwave to bring back some of the crispiness.

Questions about this dish

Can I replace the chili bean paste with something else?

You can use chili flakes mixed with a bit of fermented soybean paste if you have some, or simply reduce the amount for a milder dish. The flavor will be less complex but the dish still works.

Can I prepare the pork belly ahead of time?

Yes, you can poach and slice the pork belly the day before, then keep it in the fridge. On the day, only the stir fry step remains, which shortens prep a lot.

Why is the pork cooked twice?

Poaching tenderizes meat that would be too fatty and dense if stir fried right away. The pan frying afterward melts away the excess fat and gives crispy edges.

What type of rice works best with this dish?

A classic long grain white rice works well, it soaks up the sauce without overpowering the pork. Avoid overly fragrant rice varieties that would compete with the chili.

How long does it take to make a Sichuan twice cooked pork with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Sichuan twice cooked pork with rice?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sichuan twice cooked pork with rice cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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