Twice Cooked Pork Fast Version Recipe

I absolutely adore this recipe because it transforms humble pork belly into a flavor-packed, aromatic delight that hits all the right notes with its balance of heat, savoriness, and satisfying crunch from the fresh veggies. Plus, the combination of doubanjiang and Sichuan peppercorns brings a delightful zing that makes every bite feel like an exciting culinary adventure!

My recipe for Fast Twice Cooked Pork is one that I really love. It’s a simple, rich-flavored dish.

You start with pork belly that’s been cut into 1/2-inch cubes, then you cook them until they’re crispy and golden. In the same pan, you then cook a small amount of sliced green bell pepper and a chopped leek, adding a little bit of texture and a lot of protein to this fast weeknight meal.

If the husband really wants me to make something sauteed, this is the preferred dish.

Ingredients

Pork Belly:
Flavorful, rich, and high in protein and fat; a base that is savory.

Doubanjiang:
Adding spice and savory elements, fermented beans contribute depth and heat.

Soy Sauce:
Rich in salt and umami; elevates the savory profile.

Shaoxing Wine:
Contributes a robust, nutty aroma; used for intelligence.

Ginger:
Spice that is fresh and zesty; it helps flavor and digestion.

Leek:
Subtle sweetness; flavor reminiscent of the onion.

Sichuan Peppercorns:
Numbing tingling effect; warmth, if desired.

Ingredient Quantities

• 1 pound pork belly
• 2 tablespoons vegetable oil
• 2 tablespoons doubanjiang (fermented chili bean paste)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 1 small leek, sliced
• 1 green bell pepper, sliced
• 1 tablespoon Sichuan peppercorns (optional)
• 1 tablespoon sesame oil

Instructions

1. Start with the pork belly, putting it in a pot of water that is at a full boil. Now, let it simmer for 20-30 minutes until the pork is cooked but not overdone. When the 20-30 minutes is up, remove the pot from heat, and let it and what’s inside cool for a few minutes. After the pork has cooled enough to handle, cut it into thin slices.

2. In a wok or large skillet, over medium heat, add 1 tablespoon of vegetable oil. When the oil is hot, add the sliced pork belly. Sauté until the pork belly starts to brown and the fat renders.

3. Take the pork out of the wok and put it aside. In the same wok, add another tablespoon of cooking oil.

4. Incorporate the Sichuan peppercorns, if you’re using them, and begin to stir-fry them gently. The aromas should start wafting up, and that’s when you know you’re doing it right. If it makes you uncomfortable to think about large, whole spices being in your dish, then absolutely remove any large pieces now.

5. Put in the doubanjiang and stir-fry them for about 30 seconds, until the oil turns red and gives off a fragrant smell.

6. Combine the mashed garlic and ginger. Place in hot wok and quickly fry until fragrant.

7. Put the pork slices back in the wok. Add the Shaoxing wine, soy sauce, and sugar, and stir everything together very well.

8. Add the sliced leek and green bell pepper. Stir-fry until the vegetables are barely cooked but still crisp.

9. Pour sesame oil over the dish; stir to mix; remove from heat.

10. Serve piping hot, with steamed rice ideally situated beside the dish.

Equipment Needed

1. Large pot
2. Wok or large skillet
3. Knife
4. Cutting board
5. Tongs or slotted spoon
6. Wooden spoon or spatula
7. Measuring spoons
8. Plate or bowl (for setting aside cooked pork)
9. Stove or heat source

FAQ

• What is the best way to slice the pork belly?Slightly chill the pork belly in the freezer for about 30 minutes; this makes it easier to slice thinly. When you slice the pork belly, do so against the grain for optimal texture.
• Can I substitute doubanjiang with another ingredient?Indeed, if doubanjiang is unavailable, you can substitute gochujang (Korean chili paste) or a blend of miso and chili flakes, with the understanding that they will yield a flavor that is somewhat different from that of the intended dish.
• Is there a non-alcoholic substitute for Shaoxing wine?If you want to make this dish without alcohol, substitute Shaoxing wine for one of the following:

  – Apple juice
  – A mix of water and a dash of rice vinegar

• How long should I cook the pork belly during the initial cooking stage?For this faster version, partially cook the pork belly by simmering it in water for about 20 minutes.
• Do I have to use Sichuan peppercorns?No, Sichuan peppercorns are optional but recommended for authentic numbing flavor. If preferred, you can omit them for a milder dish.
• Can I use a different oil instead of vegetable oil?Certainly! Any neutral cooking oil can work, such as canola oil or sunflower oil. Oils with strong flavors, like olive oil, should definitely be avoided.

Substitutions and Variations

Doubanjiang: If you don’t have Doubanjiang, use 2 tablespoons of Korean gochujang or 1 tablespoon of regular chili paste for a less spicy option.
Use tamari for a gluten-free option: Soy Sauce.
Replace Shaoxing wine with dry sherry or mirin (reduce sugar if using mirin).
Sugar: Replace it with honey or brown sugar. This will provide a different depth of flavor.
If you don’t have leeks, you can use green onions or shallots instead.

Pro Tips

1. Pre-boil Pork Tip When simmering the pork belly, adding a few slices of ginger and a couple of green onions to the water can infuse the meat with additional flavor during the initial cooking phase.

2. Doubanjiang Enhancements For a deeper flavor, consider frying the doubanjiang paste over low heat for a few minutes until it fully releases its oils. This step can enhance the umami and spice profile of your dish.

3. Vegetable Crunch To maintain the vibrant color and crispness of the green bell pepper and leek, ensure you add them after the pork is fully coated in sauces. Only stir-fry the vegetables for about 1-2 minutes.

4. Sichuan Peppercorns If you want to enhance the numbing effect of the Sichuan peppercorns without using whole seeds, you can toast them briefly, grind them into a powder, and sprinkle over the dish as a final touch.

5. Resting the Pork After slicing the cooled pork belly, you can marinate it with a splash of Shaoxing wine and a pinch of salt for about 10 minutes before the second frying process. This helps to season the pork more thoroughly.