How to Make Twice-Cooked Pork – A Sichuan Classic with a British Twist

Twice-Cooked Pork (回锅肉, huí guō ròu) is a traditional Sichuan dish known for its rich, bold flavours and satisfying texture. The name comes from the cooking method: the pork is first simmered, then sliced and stir-fried with a spicy, savoury sauce and crisp vegetables. It's a mouth-watering combination of tender meat, chilli heat, and umami depth — perfect for those who love Chinese food with a kick.

In this article, we’ll show you how to make an easy version of Twice-Cooked Pork at home using ingredients available in most UK supermarkets, while staying as true to the original flavour as possible.

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🛒 Ingredients (Serves 2–3)

For the pork:

300–400g pork belly, skin on

2 slices fresh ginger

2 spring onions (whole)

Water, for boiling

For the stir-fry:

1 tbsp vegetable oil

2 garlic cloves, finely chopped

1 tsp ginger, finely grated

½ red bell pepper, sliced

½ green bell pepper, sliced

1 leek or spring onion, cut into 5cm lengths

1–2 tbsp doubanjiang (spicy fermented broad bean paste – found in Asian shops or online)

1 tbsp light soy sauce

1 tsp sugar

1 tsp dark soy sauce (optional, for colour)

1 tbsp Shaoxing wine or dry sherry

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👨‍🍳 Method

1. Simmer the pork belly

Place the pork belly in a saucepan with enough water to cover. Add the ginger slices and whole spring onions. Bring to a boil, then reduce the heat and simmer gently for 30–40 minutes until just tender. Remove from the water and allow to cool slightly.

Once cooled, slice the pork thinly — aim for slices about 2–3mm thick. Set aside.

2. Prepare the vegetables and sauce

While the pork cools, slice your vegetables and prepare your stir-fry sauce. In a small bowl, mix the light soy sauce, dark soy sauce (if using), sugar, and Shaoxing wine.

3. Stir-fry the pork

Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the sliced pork and stir-fry for 3–4 minutes until the fat begins to render and the edges turn golden and slightly crispy.

4. Add aromatics and doubanjiang

Push the pork to one side of the pan. Add the chopped garlic, grated ginger, and doubanjiang to the other side. Fry the paste gently for 1–2 minutes to release its aroma and colour. Then mix everything together.

5. Add vegetables and sauce

Add the peppers and leek or spring onion to the wok. Stir-fry for 2–3 minutes until the vegetables are just tender but still crisp. Pour in the prepared sauce and stir everything to coat evenly.

6. Serve

Once everything is well coated and heated through, transfer to a serving dish. Serve hot with steamed jasmine rice or stir-fried greens.

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🍚 Serving Suggestions

Twice-Cooked Pork pairs beautifully with:

Steamed jasmine or basmati rice

Stir-fried bok choy or Chinese broccoli

Pickled vegetables to balance the richness

A light cucumber salad for contrast

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🌶 Tips and Variations

Use belly pork for authenticity: It renders beautifully and gives the dish its signature flavour. If you prefer a leaner cut, pork shoulder can work too.

Control the heat: Doubanjiang is spicy – start with 1 tablespoon and add more if you like it hotter.

Add tofu or mushrooms: For extra protein or a vegetarian twist, you can mix in firm tofu or sliced mushrooms.

Use Chinese leeks: If available, Chinese garlic leeks (suan miao) are the traditional vegetable of choice, but British leeks or spring onions are great substitutes.

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📝 Final Thoughts

Twice-Cooked Pork is a bold and comforting dish that perfectly showcases the deep, savoury flavours of Sichuan cooking. It might sound complex, but once you’ve tried it, you’ll realise how simple it is to make at home – and how much better it tastes than a standard takeaway.

With the right ingredients and a little preparation, you can bring the taste of Sichuan straight to your kitchen, right here in Britain. Try it once, and it might just become a new favourite on your dinner table.

--- write ✍️ by foodie Parmod.

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